Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, baked milanese-style crispy cutlets. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Season the pounded out chicken cutlets on all sides with salt and pepper and one by one coat in. New York City-style breaded cutlets are ubiquitous worldwide Milanese is a close second, stretching beyond its Northern Italian home to South and Central America. Tonkatsu is dredged in flour, dipped in egg, and breaded in panko, which are super crispy crumbs ground from bread baked. Breaded veal cutlets flavored with savory Romano cheese are baked, then topped with arugula, golden raisins, and a drizzle of olive oil and balsamic vinegar for a light-tasting main dish.
Baked Milanese-Style Crispy Cutlets is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Baked Milanese-Style Crispy Cutlets is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have baked milanese-style crispy cutlets using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Baked Milanese-Style Crispy Cutlets:
- Make ready 2 Chicken breasts (beef or pork)
- Make ready 1 Salt and pepper
- Prepare 1 Grated cheese
- Make ready 100 grams Panko
- Make ready 2 tbsp Oil (for frying the panko)
- Prepare 1 Fresh parsley
- Take 1 Plain flour
- Make ready 1 Egg
- Take 4 tbsp Oil (for baking in the oven)
- Get 1/2 Lemon (to serve on the side)
- Make ready 1 Salt (to serve on the side)
Anthony Scotto fries up perfectly crispy chicken cutlets and uses them to make a hearty vegetable soup and easy rigatoni pasta dinner. The secret to a perfectly crispy chicken cutlet is in the breading procedure. A three-layer coating of flour, egg and breadcrumbs ensures your cutlets will turn out. Milanese — a crusty crumb coating on chicken cutlets — is one of the simplest Italian preparations and it wows guests every time.
Steps to make Baked Milanese-Style Crispy Cutlets:
- Preheat the oven to 250℃. Put the panko in a plastic bag and crush to make it smoother.
- Add the panko and 2 tablespoons of oil into a frying pan, and fry over medium heat until golden brown. ※ It's easy to burn, so please be careful!!
- Add parsley to the fried panko, and let the mixture cool down.
- Butterfly the chicken breasts to make their thickness even. ※ Pound with a meat tenderizer or a rolling pin to make them very thin.
- Sprinkle the chicken with salt, pepper, and grated cheese.
- Coat the chicken with flour, beaten egg, and panko in that order.
- Arrange the chicken on a baking sheet lined with parchment paper, drizzle with 1-2 tablespoons of oil, and put in the oven.
- Bake for 30 minutes at 250℃, and you're done!
- Serve with vegetables or herbs for a colorful presentation, and enjoy with salt and lemon juice!!
A three-layer coating of flour, egg and breadcrumbs ensures your cutlets will turn out. Milanese — a crusty crumb coating on chicken cutlets — is one of the simplest Italian preparations and it wows guests every time. The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity and few markets in this country carry now. Pork Milanese is a crispy and crunchy pan-fried pork cutlet that is the perfect easy weeknight meal. It's a super simple meal that's refined enough to serve at a dinner party.
So that’s going to wrap it up for this exceptional food baked milanese-style crispy cutlets recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
