Breaded Chicken Cutlets with Parmesan (Chicken Milanese)

Huh? looks tastey, BUT

Beth C - May 21, 2007 01:31:35 PM PST

Are you out of your mind? Who has time for all those steps? Buy your bread crumbs, mix the grated cheese in the bread crumbs. roll the chicken in those bread crumbs, bake it, and call it a day.

12 of 16 found this review helpful.

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Cutlets Too Salty

Richard Markuson - December 10, 2006 07:27:52 AM PST

We found that this dish was too salty. I suspect that the brine soak left too much salt in the meat.

8 of 8 found this review helpful.

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Nice try, but...

kclatham - May 22, 2007 05:27:33 AM PST

While I can't muster the vitriol of some reviewers, I have to say that if you want to cook Chicken Milanese, there are a number of simpler, healthier recipes out there. This was time consuming, baffling (what's with the sugar?), and loaded with unnecessary calories.

Admittedly, recipes can be altered to taste, but a lot of folks who look up a recipe aren't comfortable making changes, and want something they can follow to the letter.

This one's not a keeper.

5 of 5 found this review helpful.

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Yum.

elchip3 - May 22, 2007 07:11:38 AM PST

Cook's Illustrated is a phenomenally good magazine... rarely do their recipes turn out bad. This was a pretty good recipe for Chicken Milanese, although I agree that it was a *bit* too salty.

I have an interest in cooking, so I wanted to answer questions asked by some of the other people here.

1) Fat content. I simply can't see how this would have 51 grams of fat. In order to get that number, you have to assume that each chicken breast soaks up 3 tablespoons of the vegetable oil, which I don't think should happen if you cook properly.

2) Bread crumbs. The homemade breadcrumbs really gave it a nice thick crust, and it didn't make the chicken soggy. I made sure to dry the chicken according to the instructions, so your results may be different if you don't follow the directions. Also, if you don't want to make your own bread crumbs (which really isn't all that much work), it says at the bottom that you can use Japanese-style bread crumbs.

3) The sugar. It seems kind of funny, but there's a good reason. Soaking the chicken breasts in salt (aka brining them) helps keep them juicy during cooking. I'm sure most of you have had problems keeping boneless, skinless chicken breasts juicy. The purpose of the sugar is to negate the taste of the salt that the chicken picks up during brining. The chicken definitely didn't taste sugary, but I did say earlier it was a little salty. Anyway, you can probably skip this step altogether if you really want to -- you'll just have to be really careful if you want to avoid dry chicken.

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it was great

First L - February 9, 2007 03:43:33 PM PST

it was easy to make and my family loved how it came out. Im going to use this recipe again.

4 of 8 found this review helpful.

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come on people!

nini - May 21, 2007 02:11:52 PM PST

OK, while this looks like a yummy recipe, what's with the instructions to over use all the paper towels? "use large wad of paper towels" to clean the pan? first of all, i think we all now how to clean off a pan, but more importantly, there are other, more eco-friendly ways to cook.
however, i heart chicken prepared this way.. i just think i'll use tupperware in place of the plastic bad (i'm sure it will be fine) and re-usable rags or towels in place of the "huge wad" this recipe recommends.

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Bake it !

DooDoo - January 21, 2008 03:01:26 PM PST

Don't fry this ... BAKE the chicken, and save a ton of fat - really !

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?!?

dkopchick - May 24, 2007 08:50:50 AM PST

Much ado about nothing - who edits your recipes?

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Please....

hearsay - May 21, 2007 06:58:30 PM PST

It's a recipe. Just a recipe. What's the deal with crying about a wad of paper towels or what kind of breadcrumbs are being used....or calling people "idiotic" for using it? Take it for face value, adjust it to meet your needs, or just move on to another recipe. Stop your crying.

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recipe review

jd patrick d - May 21, 2007 01:54:33 PM PST

it's never a bad idea to season the chicken breast. seasoning the crumbs only goes so far.
recipes are never written in stone, and can always, always be modified.

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Making a healthy dish unhealthy!

LizzieS - May 21, 2007 02:17:22 PM PST

Unbelievable. We're taking a wonderfully healthy item--chicken--and turning it into a calorie-laden, fat-loaded, tub-of-lard! This recipe just flies in the face of everything the American public needs to avoid these days!

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865 kcal !!??

frcotting - May 21, 2007 02:13:07 PM PST

According to the nutrition information this meal has 865 kcal per serving. One "kcal" is a kilocalorie, which means 1000 calories. So 865 kcal is 865,000 calories. Either this is the most calorie dense meal ever made, or they meant 865 calories per serving.

0 of 2 found this review helpful.

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WOW..

Lauren - May 21, 2007 02:12:23 PM PST

Burger King or McDonalds (with fries and a soda) is healthier then this one sandwich..

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What are you thinking??

betsyfromoz - May 21, 2007 01:56:06 PM PST

865 calories per serving??? 51 grams of fat? This recipe will kill you!

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Oh My

Laura Meyer - May 21, 2007 01:38:54 PM PST

What kind of stupid idiotic cooks are you to issue such an easy recipe with crazy instructions?

Use breadcrumbs not this white bread crap, you get soggy toppings if you use white bread, And you should season your breadcrumbs not the chicken itself. Oh and hint, you can use any type of additional herbs.

Then deep fry the buggers. What's this crap about sugar?????

If you are health conscious, use olive oil instead of the eggs and pan fry or throw them on the grill.

Don't call this Italian Chicken when you obviously Americanized it!

1 of 8 found this review helpful.

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