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Milanesa (Crispy Breaded Turkey Cutlets)

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Milanesa (Crispy Breaded Turkey Cutlets)

Milanesa (Crispy Breaded Turkey Cutlets)

Jessica Braider
In many ways, this is the dish that your kid's beloved chicken tenders is based off of. These can serve as a easy way to encourage your child to expand their horizons or as a delightful comfort food (as it does for me!).
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Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings


  • 1 - 1 1/2 lb. turkey, chicken, or veal cutlets (thin cuts), or use boneless, skinless chicken breasts
  • 1 egg
  • 1/2 tsp. salt
  • 1/2 cup bread crumbs or panko (use wheat/gluten-free if needed)
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter or margarine
  • 3/4 lemon cut into wedges for serving


  • If you are using chicken breasts, cut them into halves to separate the breasts, put them in a resealable bag and pound them very thin with the flat side of a mallet, or slice them lengthwise into 2 thin cuts of meat.
  • In a shallow bowl, beat the egg and stir in the salt. Put the bread crumbs in a separate shallow bowl or on a small plate. Dip each cutlet in the egg, allowing the excess to drip off, and then coat it thoroughly with the bread crumbs. Set them aside on a plate.
  • In a heavy skillet, heat the oil over medium-high heat and add the butter. When the butter starts to bubble, put the cutlets in the pan, press them down to flatten them, and let them cook for about 5 minutes per side until they are golden brown.
  • Reduce the heat if they are getting too browned. Remove the cutlets from the heat and serve them immediately, squeezing fresh lemon juice over them (you can also serve them with ketchup for the kids).

Slow Cooker Directions

  • These do not get crispy in the slow cooker, but they are still tasty. Place several stalks of celery in the bottom of the slow cooker to prevent the cutlet’s coating from sticking to the slow cooker (optional). Prepare the cutlets with the egg and bread crumbs as directed. Place in the slow cooker, stacking if necessary, and cook on low for 3 - 4 hours or on high for 2 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Pound the chicken breasts if using and refrigerate, beat the egg, add the salt and refrigerate, bread and refrigerate the cutlets, cut the lemon.
Scramble Flavor Booster: Mix about ¼ tsp. of cayenne pepper or ½ tsp. Old Bay or Cajun seasoning into the bread crumbs.
Tip: If you're in the mood for a sandwich, you can melt some cheese on top of a prepared cutlet and place it on a bun or hearty bread. Caramelized onions would also be great on top, or add a layer of tomato sauce and you’ll have something resembling a turkey, chicken, or veal Parmesan sandwich.
Nutritional Information Per Serving (% based upon daily values): Calories 350, Total Fat: 14g, 22%; Saturated Fat: 4g, 20%; Cholesterol: 160mg, 53%; Sodium: 520mg, 22%; Total Carbohydrate: 10g, 3%; Dietary Fiber: 1g, 4%; Sugar: 1g; Protein: 43g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Carb, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Winter
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