Cotoletta alla Milanese (pronounced koh-toh-leht-tah ahl-lah mee-lah-neh-zeh) is a typical dish that everyone must try at least once when visiting Milano (the capital city of Lombardy, and the wonderful city I was born and grew up in).

    The original recipe is usually fried and calls for tender veal meat, but throughout my years living in Italy, I have also seen it prepared with chicken or turkey breasts. My GF version is indeed made with chicken, and when paired with home made GF breadcrumbs (find the instructions here), it will taste just like the authentic dish. 

In Milan, it is often served with lemon wedges, French fries (patatine fritte) or over a bed of grilled vegetables, but no matter what the combination, this is definitely going to be a filling and delicious traditional dish that everyone, from kids to adults, will undoubtedly love!



(Makes 4 hearty Cotolette)


  • 2 large chicken breasts (turkey and veal will also be perfect)
  • 1 to 1.5 cups store-bought or home made GF bread crumbs (toast 3 or 4 slices of your favorite GF bread until golden brown, cut in smaller pieces, and grind finely in a food processor with 1/4 tsp of: dried oregano, ginger powder, salt and pepper to taste)
  • 1 egg
  • 1/2 cup of milk (or milk substitute)
  • 2 tbs butter (split in 4 pieces)
  • frying oil (I personally favor sunflower oil for such bakes)
  • more salt and pepper to taste
  • 1/2 cup of GF flour (optional)
Let's get baking...
  • Preheat the oven to 350˚
  • Coat an oven-safe glassware with the frying oil, or cover a cooking sheet with parchment paper, and set aside
  • On a flat surface or wooden board covered with cellophane wrap, fillet each chicken breast to obtain 4 slices in total (To fillet: hold the fresh chicken breast with one hand and insert the edge of a sharp knife in the middle of the meat, parallel to your hand. Carefully push the  knife into the meat, slicing towards your hand. Alternatively, it is much easier to use frozen chicken breasts without allowing them to thaw completely and following the same process)
  • Option: for thinner cotolette, you can flatten them with a meat mallet or beat them with a rolling pin by placing the slices between two pieces of parchment or wax paper
  • Whisk the egg in a bowl, add salt and pepper to taste, and set aside
  • Set aside two separate bowls: one with bread crumbs and one with flour (this last is optional)
  • Starting with one chicken breast, (coat the meat with the flour) pass it in the beaten egg, and coat with the bread crumbs (You may have to press onto the crumbs with your fingers to make them stick even more. If the crumbs are not sticking too well, you may dip the chicken into the egg and the crumbs once more. Note that the less you handle the meat, the more the ingredients will adhere to it)
  • Repeat the process with all of the chicken slices, and place them in the oven-safe vessel
  • Sprinkle some oil on the breaded pieces, and put some butter on each
  • Bake in the oven for 20-25 minutes, or until they are golden, and the internal temperature registers at 165˚F (74˚C)  - I typically do not turn them over while they are baking and still get a nice crunchy crust on both sides
  • Serve hot with a wedge of lemon and your favorite side
                                                                        BUON APPETITO!

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