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LaMilanese - Chicken Breaded Cutlet

From the great tradition of Italian cooking, here is a recipe interpreted with a selection of the finest chicken thighs carefully processed using a procedure that leaves their flavour and texture unaltered.



Cooking methods

  • In the pan

    3 min

  • In the oven

    8 min

The breading, made using AIA fresh eggs and selected bread, add flavour and body to this cutlet. Serve it with a salad of mâche, cherry tomatoes and cubed feta. Serve LaMilanese like this

BROWNED IN A PAN: 3 minutes
To serve the LaMilanese hot and golden-brown, add a drizzle of oil or dab of butter in a non-stick pan and cook them for 3 minutes, turning them over several times.

OVEN-CRISPED: 8 minutes
Pre-heat the convection oven to 220° and arrange LaMilanese in a baking dish; do not season. Place the dish in the pre-heated oven for 8 minutes, turning it over at the halfway point.

Crispy frying - the secret to cutlets

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