Pasquale’s Chicken Milanese

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Originally made using veal in the Lombardy region in Italy, Chicken Milanese has become more popular, as chicken is more easily found (and less expensive) than veal in American supermarkets. Also tastes delicious with pork! This is a simple breaded chicken recipe that can be easily done midweek when you need something done in thirty minutes. SEE THE RECIPE AND DIRECTIONS BELOW THE VIDEO.


  • 2 Chicken Breasts
  • 2 Garlic Cloves, halved
  • 2 Tbsp. Butter, unsalted
  • 2 Eggs
  • 2 Tbsp. Water
  • All Purpose Flour
  • Plain Breadcrumbs
  • Handful Parsley, chopped
  • Extra Virgin Olive Oil
  • Salt and Black Pepper


Placing your palm flat against the top of each chicken breast, carefully slice each chicken breast in half horizontally. This will leave you with four thinner chicken breast pieces. Place each chicken piece between two sheets of saran wrap and pound them using a mallet or smooth side of a tenderizer, until they are more thin. Season with salt and black pepper on both sides of each chicken cutlet.

In a shallow bowl, season the eggs with salt and black pepper and add the two tablespoons of water. Whisk until completely mixed.

Add a large drizzle of olive oil to a sauté pan and heat over medium-high heat. Once hot, add in the garlic. Sauté the garlic for about one minute and then turn down the heat to medium.

Add in half of the butter and let it melt. Place the breaded chicken cutlets into the pan and cook until golden brown for about five minutes. Flip the chicken cutlets over, add in the rest of the butter and cook for about another five minutes until golden brown.

Remove from the stovetop and serve with a side of your favorite salad, roasted potatoes or pasta with tomato sauce. Salute! Cin Cin!


  • Pasquale Sciarappa

    Chef Pasquale Sciarappa grew up in Orsara di Puglia, Italy, and brought his recipes and stories to America. Follow him on YouTube and Facebook

1 Response

  1. Ellen Easton says:

    This reads delicious !

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