🇮🇹 Italian · Main Dish
🍗 Petto di Pollo alla Milanese
Petto di Pollo alla Milanese
Thin, breaded chicken breast fried in butter until deeply golden and crisp, Milan's popular chicken adaptation of its famous veal cotoletta.
Using the same technique as the classic bone-in veal cotoletta but with more accessible, affordable chicken breast, this dish has become a family staple across Italy for its reliably crisp, golden crust and quick preparation.
Ingredients
Equipment: Meat mallet, Shallow dishes for breading, Large skillet
- 4 chicken breast cutlets, pounded thin
- 2 eggs, beaten
- 150 g (1½ cups) fine breadcrumbs
- 40 g (½ cup) grated Parmigiano-Reggiano
- 100 g (scant ½ cup) clarified butter or a mix of butter and oil
- Salt, to taste
- Lemon wedges, for serving
Method
- Pound the chicken breasts to an even thinness between plastic wrap.
- Combine the breadcrumbs and Parmigiano in a shallow dish.
- Dip each cutlet in the beaten egg, then press firmly into the breadcrumb mixture to coat evenly on both sides.
- Let the breaded cutlets rest for 10 minutes, which helps the coating adhere.
- Warm the clarified butter in a large skillet over medium heat.
- Fry the cutlets for 3-4 minutes per side until deeply golden and cooked through.
- Drain briefly on paper towels, season with salt, and serve immediately with lemon wedges.
Chef Tips
- Letting the breaded cutlets rest before frying genuinely helps the coating stay put rather than falling off in the pan.
- Clarified butter allows for a higher cooking temperature without burning compared to regular butter.
- Pound the chicken to an even thickness so it cooks through quickly and evenly.
Common Mistakes to Avoid
- Skipping the resting step after breading, causing the coating to flake off during frying.
- Using plain butter at too high a heat, which burns and turns bitter rather than golden.
- Overcooking the thin cutlets, which dries out the chicken quickly.
Nutrition (per serving)
Health Benefits
- A good source of lean protein from the chicken.
Cultural Note
This chicken version of cotoletta alla Milanese has become a beloved, accessible family staple throughout Italy, offering the same crisp, golden satisfaction as its more traditional veal counterpart.
Storage & Serving
Storage: Best eaten fresh; refrigerate leftovers for up to 2 days.
Reheating: Reheat in a hot oven to help re-crisp; avoid the microwave.
Serve with: Lemon wedges, A simple arugula salad