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Adjust Servings:
Chicken Fillet – 2
Salt – to taste
Ground Black Pepper – to taste
Cayenne Pepper – to taste
Wheat Flour – 5 ¼ oz (150 g)
Eggs – 2
Bread Crumbs – 3 ½ oz (100 g)
Mozzarella – 4 ¼ oz (120 g)
Sunflower Oil – to taste
Arugula – 2 oz (60 g)
Cherry Tomatoes – 7 oz (200 g)
Parmesan – to taste

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Cheesy Chicken Milanese

Cheesy Chicken Milanese

  • Spicy
  • 25 min
  • Serves 4
  • Medium




Few people don’t know how to cook chicken fillet: nearly everyone has a favorite, go-to recipe. However, not many have made a cheesy chicken Milanese. After all, as this gem of a recipe hides among all the Italian masterpieces, such as pasta, pizza, lasagna, and more.

There exists an assumption that the chicken Milanese is a distant relative of the Viennese schnitzel. The recipe features mozzarella, tomato paste, and ham, making it slightly similar to cordon bleu. It is difficult to resist the temptation to add stretchy cheese and a little spiciness. Come to think of it, we did not try to restrain ourselves.



Cover chicken fillet with cling film and beat it thoroughly. Season with salt and pepper, sprinkle with cayenne pepper and lay 2–3 tablespoons of grated mozzarella on top of each chop.


Smear the edge of each fillet with water and sprinkle with flour.


Roll each fillet first in flour, then in whisked egg and bread crumbs.


Fry the chicken stuffed with cheese in plenty of butter on both sides until you get a crispy, golden crust!


Place the chicken Milanese on a baking sheet and bake it in the oven for another 15 minutes at 340 °F.

Serve the cheesy chicken Milanese with balsamic vinegar and a side dish. In our case, we opted for a light salad of arugula and tomatoes. You might prefer another choice common to Italy: fried or mashed potatoes. Enjoy your meal!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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