What is Chicken Piccata Milanese
Chicken Piccata Milanese is a delicious variation to chicken parmigiana. Lightly breaded chicken breasts (usually pan-fried) with a delicious tomato, onion and basil sauce. My version on the chicken Milanese original has a low carb healthier tweak.
For this keto low carb chicken piccata; the chicken breast fillets are breaded in shredded parmesan cheese and pork rinds. Then the are baked or air fried. The sauce is a fresh, light, and tasty Italian tomato sauce. Trust me, this is one low carb chicken dinner recipe you are going to want to make over and over!
Related Recipes: Tuscan Chicken Lasagne / Keto Chicken Enchiladas
What You’ll love About this Recipe:
Piccata Milanese Ingredients
How to Make Piccata Milanese
Step 1. Heat the oil or butter in a saucepan or skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until soft and translucent, about 5 minutes.
Step 2. Add the tomatoes, basil, salt, and pepper. Cover and simmer the sauce over medium-low eat, stirring occasionally, until it thickens, about 6-8 minutes. Puree with a stick blender until smooth or leave as-is.
Step 3. Preheat oven to 220°C fan/240°C static (475°F). Line a baking tray with parchment. If the chicken fillets are large and thick cut them into 200g/7oz fillets. You can pound the chicken cutlets ithinly if you prefer. I leave mine as-is.
Step 4. Whisk mayonnaise in a large bowl. Place pork rinds and parmesan in another bowl. Coat the chicken in mayonnaise and then into crumbs. Press crumbs into the chicken shaking off excess. Repeat with remaining chicken.
Step 5. Place chicken onto prepared tray and spray with olive oil. Bake 15-20 minutes until golden.
Step 6. Divide the sauce between each schnitzel and top with mozzarella and the remaining parmesan. Bake a further 5 minutes or until cheese is bubbly and lightly golden. Season to taste. Serve with a fresh green salad.
FAQs
You can bake the chicken piccata in advance. The crumbing won’t be as crispy when you reheat. Store the crumbed schnitzels plain without sauce. Reheat in the oven until warm and crisp amd topped with sauce and cheese and grill until melted.
Yes, you can. Leave in the fridge overnight to defrost and reheat in the microwave or moderate oven until warmed through.
Variations
Creamy Lemon Chicken Piccata – try our amazing Chicken Piccata recipe with lemon piccata sauce using lemon, butter and capers.
Veal Piccata Milanese – a traditional Italian dish made with thinly sliced veal, coated in breadcrumbs and pan-fried until crispy. It is typically served with a lemon-caper sauce that adds a tangy and savory flavor to the dish.
Fish Piccata Milanese – sautéed fish fillets topped with a tangy sauce made from lemon juice, capers, and butter, and served with a side of breaded and fried zucchini. The dish originates from Milan, Italy, and is known for its bright, refreshing flavors and crispy texture.
Piccata Milanese Spaghetti – a delicious Italian pasta dish made with breaded chicken cutlets served on a bed of spaghetti and topped with a flavorful tomato sauce. It’s a perfect combination of crispy chicken, al dente spaghetti, and tangy tomato sauce that’s sure to satisfy any appetite.
Next Recipes To Try
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Be sure to let us know how much you love our easy Chicken Milanese in the comments.
Easy Chicken Piccata Milanese
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil (15g)
- 1/2 onion diced (80g)
- 2 cloves garlic finely minced
- 400 g tinned tomatoes or fresh
- ¼ cup fresh basil roughly torn
- Salt flakes and black pepper
MILANESE
- ¼ cup mayonnaise
- 1 cup crushed pork rinds or almond flour
- 1/2 cup finely grated parmesan plus extra or serving
- 4 x 200g (2oz) chicken breast or thigh fillets
- 1 cup shredded mozzarella (100g)
Instructions
CONVENTIONAL METHOD
- Heat oil in a saucepan over medium-low heat. Add onion and garlic. Cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add tomatoes, basil, salt, and pepper. Cover and simmer, stirring occasionally, until the sauce has thickened, about 10 minutes. Puree with a stick blender until smooth or leave as-is.
- Preheat oven to 220°C fan/240°C static (475°F). Line a baking tray with parchment.
- Whisk mayonnaise in a large bowl. Place pork rinds and parmesan in another bowl. Coat the chicken in mayonnaise and then into crumbs. Press crumbs into the chicken shaking off excess. Repeat with remaining chicken.
- Place chicken onto prepared tray and spray with olive oil. Bake 15-20 minutes. (I do not turn them but you do you). See the notes on how to bake piccata in the air fryer.
- Divide the sauce between each schnitzel and top with mozzarella and the remaining parmesan. Bake a further 5 minutes or until cheese is bubbly and lightly golden. Season to taste.
THERMOMIX METHOD
- Add oil, onion, and garlic to mixer; chop 5 sec/speed 5. Scrape down sides of bowl.
- Add remaining ingredients; cook 8 min/110°C/speed 1/cap off/ basket on top. Adjust seasoning to taste. Insert centre cap; blend 10 sec/speed 10 if you prefer a smooth sauce.
- (The Milanese can be prepared as above. The below steps can be used to process some ingredients).
- Add pork rinds to mixer; mill 4 sec/speed 9. Repeat if needed. Pour into a large bowl.
- Add parmesan cubes to mixer; chop 8 sec/speed 10. Add the parmesan to pork rinds and reserve the remainder for topping.
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