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Chicken Cutlets Milanese

Chicken-Cutlets-Milanese-Recipe
Servings: 6
Time: 40 Mins
Print Recipe
Prep Time15 mins
Cook Time25 mins
Course: Snack

I visited Rome last year, and tried a lot of new dishes there. This particular dish, I hadn’t ever even heard about!
During my stay there, the most wonderful snack I had was the chicken Milanese cutlet. It was crispy, and had an arugula topping. So simple, yet so perfect - heavenly delicious!
I make this snack at home quite often, and top it with whatever feels right. Mostly, it’s tomatoes in summer, and peppery salad with arugula & herbs in the winter, taking me right back to that wonderful dish - and the time I spent there of course.
I add cannabis to the dressing, in this dish, as the temperature to make the cutlet crisp is too hot for the infused oil.

  • 2 lightly beaten eggs
  • 2 cups panko crumbs
  • canola oil
  • 6 skinless and boneless thin pounded chicken breasts
  • salt and pepper, use as per your preference
  • 1 bunch of rinsed, dried, and trimmed arugula
  • 1 bunch of fresh mixed herbs, cleaned and dried
  • 2-3 tbsp lime juice
  • 4 tbsp olive oil
  • 1 peeled and thinly sliced red onion
  • 1 cup of grape tomatoes
  • 2 tbsp cannaoil
  • 6 tbsp crumbled goat cheese
  • 1 lime cut in slices
  • Place thinly pounded chicken breasts on a work surface, and sprinkle with salt & pepper.
  • Place breadcrumbs & whisked eggs, into two separate bowls. First, dip the chicken breasts in egg, and then in the crumbs. Make sure they are well coated. Gently shake off excess bread crumbs.
  • Pour oil into a skillet & preheat - it should be at least ¼ inch above the bottom of the pan. When oil is warm/hot, add 1 or 2 cutlets.
    Note: Do not overcrowd the pan.
  • Pan fry for 4 - 6 min, or until golden brown, and then turn cutlets to cook the other side. Repeat with remaining chicken breasts.
  • Place on cooling racks over baking sheets covered with a clean, dry dish towel, or paper towels, to absorb excess oil.
    Tip: The racks help keep the cutlets crispy.
  • Combine herbs, arugula, tomatoes & onions, in a medium-sized mixing bowl & toss to evenly distribute ingredients.
  • Whisk infused cannabis-oil with olive oil, salt, pepper & lime juice.
  • Divide salad into serving bowls, and place one cutlet on top. Drizzle with dressing, add chunks of goat cheese & serve with a slice of lime.

Chicken Cutlets Milanese by BMWO

chicken cutlets Milanese recipe

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