Piccata Milanese
Transport your taste buds to the vibrant flavors of northern Italy with this Piccata Milanese recipe, a delightful twist on the classic piccata. Tender veal or chicken cutlets are pounded thin, breaded with a savory combination of Parmesan cheese and golden breadcrumbs, and pan-fried to crispy perfection in butter and olive oil. The dish is elevated with a bright and tangy sauce made from dry white wine, chicken stock, fresh lemon juice, and briny capers, creating a harmonious balance of richness and zest. Finished with a sprinkle of fresh parsley, this elegant entrée pairs beautifully with buttery mashed potatoes, al dente pasta, or a crisp green salad. Perfect for both weeknight dinners and special occasions, Piccata Milanese is a must-try recipe for lovers of Italian cuisine.
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Recipe Information
Ingredients
- 4 pieces Veal or chicken cutlets
- 120 grams All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 Eggs
- 2 tablespoons Milk
- 150 grams Breadcrumbs
- 40 grams Parmesan cheese, grated
- 60 grams Unsalted butter
- 2 tablespoons Olive oil
- 125 milliliters Dry white wine
- 200 milliliters Chicken stock
- 3 tablespoons Lemon juice
- 2 tablespoons Capers, drained
- 2 tablespoons Parsley, chopped
Instructions
Place the cutlets between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound them to about 1/4-inch thickness.
Prepare a dredging station: In one shallow bowl, mix the flour with salt and black pepper. In a second bowl, whisk the eggs with milk. In a third bowl, combine the breadcrumbs and Parmesan cheese.
Dredge each cutlet in the seasoned flour, shaking off excess. Then, dip it into the egg mixture and finally coat it in the breadcrumb-Parmesan mix, pressing gently to adhere.
Heat 30 grams of butter and 2 tablespoons of olive oil in a large skillet over medium heat. When hot, add the breaded cutlets and cook for 3-4 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan. Transfer cooked cutlets to a plate lined with paper towels and keep warm.
Wipe out the skillet and return it to the stove. Add the remaining 30 grams of butter to the pan and melt over medium heat.
Deglaze the skillet with the white wine, scrapping up any browned bits at the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Stir in the chicken stock, lemon juice, and capers. Bring the sauce to a gentle simmer and allow to cook for 3-4 minutes until slightly thickened.
Return the cutlets to the pan and spoon the sauce over them. Cook for 2 more minutes to warm through and coat the cutlets with the sauce.
Serve the Piccata Milanese immediately, garnished with chopped parsley. Pair with a side of pasta, mashed potatoes, or a simple green salad.
Nutrition Facts
Calories |
2893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 6358 mg | 276% | |
| Total Carbohydrate | 220.5 g | 80% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 15.8 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 729 mg | 56% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
