Milanese Or Schnitzel Style Cutlets Recipe
Make Milanese Or Schnitzel Style Cutlets Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cutlets
Lemon Garnish
Method
Preparing the Cutlets
- 1
Pound the Cutlets
Place the chicken breasts or veal cutlets between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them to about 1/4 inch thickness.
- 2
Season the Cutlets
Sprinkle salt and black pepper evenly on both sides of the cutlets.
- 3
Set Up Breading Station
In three shallow bowls, set up your breading station: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs mixed with grated Parmesan cheese.
Breading the Cutlets
- 4
Bread the Cutlets
Dredge each cutlet in flour, shaking off the excess. Dip it into the egg mixture, ensuring it's fully coated, then press it into the breadcrumb mixture to coat evenly. Repeat with all cutlets.
Frying the Cutlets
- 5
Heat the Oil
In a large skillet, heat the olive oil or butter over medium-high heat. Ensure it's hot but not smoking.
- 6
Serving
- 7
Garnish and Serve
Serve the cutlets hot, garnished with lemon wedges and chopped parsley. Optionally, squeeze fresh lemon juice over the cutlets before serving for added flavor.
