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Easy Chicken Milanese with Roasted Pepper Sauce

Easy Chicken Milanese with Roasted Pepper Sauce

Thin, crispy chicken cutlets meet a velvety roasted red pepper sauce. It’s weeknight-simple and restaurant-delicious.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1.25 lb thin chicken cutlets patted dry
  • 1.75 tsp kosher salt divided
  • 0.75 tsp black pepper
  • 0.75 cup all-purpose flour for dredging
  • 3.5 fl oz beaten eggs
  • 1 cup panko breadcrumbs
  • 0.5 cup finely grated Parmesan
  • 0.5 tsp lemon zest optional
  • 6 tbsp olive oil for frying, divided
  • 2 tbsp chopped fresh parsley for garnish
  • 1 cup roasted red peppers, chopped drained
  • 2 tsp minced garlic
  • 1.5 tbsp olive oil for sauce
  • 0.25 cup low-sodium chicken broth
  • 0.25 cup heavy cream
  • 0.5 tsp smoked paprika
  • 0.25 tsp red pepper flakes to taste
  • 1 tbsp fresh lemon juice

Instructions

Preparation Steps

  • Warm 1.5 tbsp olive oil in a saucepan over medium heat. Sauté garlic until fragrant, about 30 seconds.
  • Stir in roasted peppers, smoked paprika, and red pepper flakes. Cook 2 minutes, stirring often.
  • Pour in broth and cream. Simmer 3–4 minutes, then blend until smooth. Season with a pinch of salt and the lemon juice. Keep warm.
  • Pound chicken to 1/4-inch thickness if needed. Season both sides with 1 tsp salt and the black pepper.
  • Set up three dishes: flour; beaten eggs; panko mixed with Parmesan and lemon zest.
  • Dredge each cutlet in flour, shake excess. Dip in egg, then press into panko mixture to coat well.
  • Heat 3 tbsp oil in a large skillet over medium-high. Fry half the cutlets 2–3 minutes per side until deep golden and 165°F.
  • Transfer to a rack and sprinkle lightly with salt. Repeat with remaining oil and cutlets.
  • Spoon pepper sauce onto plates. Top with chicken and parsley. Serve right away.

Notes

Try swapping half the panko with crushed buttery crackers for extra crunch. For a lighter sauce, replace the cream with more broth and a knob of butter. Serve with a simple arugula salad and lemon wedges, or tuck leftovers into a toasted ciabatta for a next-day sandwich. Refrigerate sauce and cutlets separately for up to 3 days; re-crisp chicken in a 375°F oven for 8–10 minutes.
This recipe is an original creation inspired by classic Easy Chicken Milanese with Roasted Pepper Sauce flavors. All ingredient ratios and instructions are independently developed.