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.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Serve the Piccata Milanese immediately, garnished with chopped parsley. Pair with a side of pasta, mashed potatoes, or a simple green salad.

Nutrition Facts

Serving size	(1330.3g)

Amount per serving	% Daily Value*
Calories	2893.2

Total Fat 145.1g	0%
Saturated Fat 59.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 839.5mg	0%
Sodium 6357.5mg	0%
Total Carbohydrate 220.5g	0%
Dietary Fiber 9.9g	0%
Total Sugars 15.8g
Protein 168.1g	0%

Vitamin D 95.0IU	0%
Calcium 729.3mg	0%
Iron 21.5mg	0%
Potassium 1870.8mg	0%

*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.

Source of Calories

Fat: 45.7%

Protein: 23.5%

Carbs: 30.8%