Lunch / Dinner
Milanese-Style Chicken Cutlets with Tomato & Roasted Pepper Sauce
Inspired by a traditional northern Italian dish, this saucy version is an easy way to showcase thinly pounded chicken cutlets.
In Northern Italy, there’s a classic dish called scaloppine Milanese (Milan-style cutlets). Traditionally, veal is pounded thin, then breaded and fried. But any tender meat that can be pounded thin can be made into cutlets. It’s a terrific dish — especially with chicken.
To make it, first pound the chicken breast pieces using a meat mallet. This tenderizes the chicken and helps the cutlets cook quickly and evenly. Coat the cutlets in flour, dip in egg, then dredge in panko bread crumbs for crispy texture. If you have the time, chill the cutlets to help the breading adhere during frying. Then while the cutlets are in the fridge, make the tomato-pepper sauce.
Ingredients
FOR THE CUTLETS, POUND:
FOR THE SAUCE, SAUTÉ:
Test Kitchen Tip
Although panko bread crumbs ensure an extra-crispy crust, fresh bread crumbs from an Italian baguette will work well here too.
Instructions
For the cutlets, pound chicken pieces to ¼-inch thick using the smooth side of a meat mallet. Combine panko with 2 Tbsp. parsley in a shallow dish. Whisk together eggs in another shallow dish. Place flour in a third shallow dish. Season panko mixture, eggs, and flour with salt and pepper.
Coat cutlets in flour, tapping to remove excess. Dip cutlets into egg, then into panko mixture. Transfer cutlets to a rack set over a baking sheet and chill while making the sauce.
For the sauce, sauté onion in 1 Tbsp. oil in a saucepan over medium-high until onion is translucent, about 5 minutes. Stir in tomatoes and roasted peppers; cook until heated through.
Transfer mixture to a blender; purée until smooth. Return sauce to saucepan, stir in 2 Tbsp. parsley and vinegar, and season with salt and black pepper. Keep sauce warm until ready to serve.
Sauté cutlets in two batches in 3 Tbsp. oil per batch in a large nonstick skillet over high heat until crisp and golden on both sides, 6 minutes per batch. Transfer cutlets to a paper-towel-lined baking sheet to drain excess oil, then to a cooling rack so bottoms of cutlets don’t get soggy.
Serve cutlets with sauce and garnish with Parmesan.
First dip the cutlets into flour, next into the beaten eggs, and finally into panko bread crumbs.
Be sure both the skillet and oil are very hot. The chicken should sizzle when you put it into the skillet.
Nutritional Facts
Nutritional Facts
Per serving
:
% Daily Value*
Total Fat 26g 40%
Saturated Fat 4g 20%
Cholesterol 131mg 43%
Sodium 457mg 19%
Carbs 26g 8%
Fiber 2g 8%
Protein 30g
*Percent Daily Values are based on a 2,000 calorie diet.