Crisp Breaded Chicken Cutlets with Parmesan (Chicken Milanese)

11 comments

Appears in Cook's Illustrated September/October 2001, America's Test Kitchen TV

Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. But to get there, you have to follow the rules.

SERVES 4

TIME 50 minutes

Crisp Breaded Chicken Cutlets with Parmesan (Chicken Milanese)

WHY THIS RECIPE WORKS

For crisp, moist fried chicken, we start by pounding chicken breasts to an even 1/2-inch thickness to ensure even cooking. Seasoning the chicken, instead of the breading, guarantees that the meat will be well seasoned. Homemade bread crumbs...

Print