These cutlets are pan-fried in olive oil and butter rather than deep fried. The richness of the butter and cheese and the light tomato sauce are so delicious
This is the chicken version of Milanese pork cutlets.
Use a generous amount of oil and butter to pan fry the chicken cutlets for a crispy finish as if you had deep fried them. Use about 2 tablespoons of oil and 1 tablespoon of butter.
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