Easy Chicken Piccata Milanese

4 cheese and Milanese sauce coated chicken schnitzels with fresh basil leaves in the centre.

5 from 79 votes!

Looking for a tasty and easy-to-make chicken recipe that will knock your socks off? Look no further than this 30-minute chicken piccata with Milanese sauce!

This Italian classic is all about lightly crumbed chicken breasts served with a tangy tomato sauce. And if that's not enough to tickle your taste buds, the Milanese sauce takes this dish to the next level. It's a real showstopper that'll have your friends and family begging for the recipe.

Prep Time10

Cook Time20

Total Time30

Course: Lunch and Dinner

Cuisine: Italian

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: people

Calories: 546kcal

Author: Megan Ellam

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)

Metric - US Customary

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.

Notes

Ingredients

Chicken or veal? Use escalopes of chicken or veal for this recipe. I used chicken breast but you can swap for thigh fillets. Thin escalopes of pork loin or leg steaks, firm white fish fillets would also be perfect with the Milanese sauce recipe.

Breading - to make this a keto chicken piccata recipe I have used a combination of crushed pork rinds and shredded parmesan. Almond meal can also replace the pork rinds for a low carb piccata. Regular breadcrumbs, panko crumbs, or a light dusting of cornflour is perfect if you don't follow a low carb lifestyle.

Mayonnaise - I use mayonnaise in place of egg wash. It coats the chicken really well and the crumbs stick beautifully. You can use egg wash with egg and milk/cream if you prefer.

Tomatoes - use fresh or canned tomatoes. If using fresh tomatoes and the sauce is watery, cook until it reduces and thickens.

Onions - I use brown or white onions. They can be left out completely to lower the carbs or for low FODMAP.

How to Bake Chicken Milanese in the Air Fryer

Prepare chicken as above in step 2.

Preheat air fryer to 180°C (350°F).

Place chicken into air fryer basket and spray a coating of oil. Air fry 15 minutes or until an internal temperature of 75°C/165°F is reached. Turn after 10 minutes.

Nutrition