Pollo alla Milanese | Chicken Milanese

When I lived in Como, I was a mere 20-minute drive to the hustle and bustle of the chicest city in Italy, Milano. Not only is the shopping insane, but the restaurant options are endless and all of 5-star quality. Cotolette alla Milanese, breaded cutlets, is a well-known dish from Milan, along with Aspargi alla Milanese and Risotto alla Milanese. Milanese-style cutlets is a quick and easy recipe that everyone recognizes as the symbol of Milan. Traditionally this dish is made with thin veal cutlets; however, I prefer chicken or turkey. Serve this iconic breaded and fried deliciousness with a white wine higher in acid to cleanse the palate after each bite. I recommend Valente Emozione No. 1, a 100% Montonico wine from the mountains of Abruzzo.

Receipt Date: June 7, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


4 Boneless, Skinless Chicken Cutlets, pounded thinly to 1-inch thick

1 cup Breadcrumbs

2 Eggs, beaten with a pinch of sea salt and pepper

A Splash of White Wine

A Splash of Milk

1/2 cup EVOO

1 Lemon, cut into wedges


In a shallow bowl beat the eggs, milk, and white wine together until well combined.
Tip the breadcrumbs onto a large plate.
Sprinkle each cutlet with salt and pepper, then dunk into the egg and dredge in the breadcrumbs.
Heat the EVOO over medium-high heat until very hot, then cook the cutlets until they are golden brown and crispy, about 8 minutes per side.
Serve with lemon wedges.

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$44.00 750 ml

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