- Start with trimming any excess fat present on the chicken.
- Spread the breadcrumbs on a large flat plate.
- Add salt, pepper, and oregano to the bread crumbs as desired and mix the dry ingredients well together.
- Place a non-stick frying pan over the stove on medium heat.
- Add enough oil to the pan to cover the chicken at least halfway up the sides to cook evenly when they are flipped.
- Season the chicken with salt and pepper according to taste. Make certain that the chicken is still moist when you use it.
- Once the oil is heated up, coat the chicken with the breadcrumbs and place it into the hot oil.
- Leave adequate space between the chicken cutlets in the pan to give them enough room to cook evenly.
- Fry each side for about five minutes after which they should be turning golden brown.
- The internal temperature of the cutlets should reach 165°F.
- Remove the cutlets from the pan and place it on a plate. It is better to have paper towels lined on the serving plate so that excess oil is absorbed.
- Sprinkle with salt to taste.
Milanese means “a native or inhabitant of Milan, Italy.” Chicken Milanese, as the name denotes, is a South American variation of the Italian recipe called “Milanesa.” Milanesa, in Italy, is generally referred to dishes that have meat fillets.
Chicken Milanese was introduced in America by the Italian immigrants in the late 19th and early 20th century.
Chicken Milanese is one of the variations of the traditional Milanesa. Besides chicken, veal, pork, and beef are also used with the addition of tomato paste, cheese, and ham.