Chicken Cutlet Milanese
Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
As a young girl, Claudia (the co-author) helped her mom make dinner by pounding the chicken and soaking it in the egg mixture. She still makes chicken cutlets on busy nights, because they are quick and easy.
Did You Know?
Skinless chicken breasts are an excellent source of lean protein. Cooking over medium heat for a short period of time gives them a tasty brown coating without overcooking the inside.
Variation: Use thinly sliced turkey breast instead of the chicken.
Helping Hands: Young children can help beat the egg, pound the chicken and soak it in the egg mixture. Make sure they wash their hands with soap and water, after handling raw chicken!
Ingredients:
- 1 pound boneless, skinless chicken breast fillets
- 1 large egg
- 1/8 cup milk
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground pepper
- 1 cup bread crumbs
- 4 tablespoons butter
- 1 lemon, cut into wedges, optional
- Beat egg and milk, in a small bowl, with a fork. Add salt and pepper. Place chicken fillets in egg mixture and mix so all pieces become coated.
- Place bread crumbs on a large plate. Dip each chicken piece into the breadcrumbs. Turn to coat both sides, patting gently to remove excess crumbs. Place on a separate plate. Repeat until all chicken is coated.
- Melt 2 tablespoons butter in a non-stick skillet, over medium heat.
When butter begins to foam, place half the chicken in the pan and cook for 3 to 4 minutes. Turn chicken and cook for 3 to 4 minutes more until it is thoroughly cooked. Remove to a serving plate. Repeat with remaining butter and chicken pieces. Garnish with lemon wedges
- Chicken has several variations to the dish. By adding only Mozzarella and tomato it becomes Chicken Pizzaiola or by adding sauce and Parmesan it becomes Chicken Parmigiana... Lots of things to talk about with Chicken Cutlet.
About Rima Barkett:
Rima Barkett grew up in Massa-Carrara, Italy in a large loving family. She learned the love of feeding people and sharing her amazing talent for cooking delicious, easy meals in her mother's kitchen. Rima brought those traditions with her to the United States in 1993 when she moved here after marrying a California businessman.
Rima realized her American Dream when she opened her own restaurant in Stockton, CA, in 2002. "Café Luna Spaghetteria" quickly became the hip place in town. In 2006, she sold the restaurant and moved with her husband and daughter to Rome, where she spent a few years working on the World Summit of Nobel Peace Laureates. She continues to be active in global peace initiatives through her foundation, Architects of Peace.
RIMA BARKETT is a busy mom and professional woman who loves to cook. She was introduced to the love of cooking and entertaining by her mother and grandmother. She refined her skills through teaching, catering, owning and operating a restaurant, Café Luna Spaghetteria in Stockton, CA. She has prepared over 12,000 meals for family, friends and celebrities. Their passion is cooking and teaching basic life skills to children through A Tavola Together Foundation, helping them know the joy of cooking and making nutritious food choices.
Website: http://www.atavolatogether.com
