chickenporkcheese
Chicken Milanesa Napolitana
Thin chicken cutlets are breaded with Parmesan and garlic, shallow-fried, topped with ham, marinara and mozzarella, and briefly baked.
From YouTube · Jun 25, 2026
Thin chicken cutlets are breaded with Parmesan and garlic, shallow-fried, topped with ham, marinara and mozzarella, and briefly baked.
11 min, per batch
Cook time
Yield depends on number of chicken fillets; source does not state it
Yield
Ingredients
16 ingredients- Chicken breast fillets, thinly pounded, quantity not stated
- 1 cup all-purpose flour
- 3 eggs
- 1 bunch fresh parsley, chopped
- 4 garlic cloves, chopped, divided
- 7 oz (about 200 g) breadcrumbs
- 1.7 oz (about 48 g) Parmesan, grated
- 3.5 oz (about 100 g) marinara sauce
- 2 ham slices per cutlet
- Mozzarella, sliced, quantity not stated
- 10 g dried oregano, divided
- 5 g dried basil
- Olive oil, for shallow-frying
- Butter, for shallow-frying
- Salt and black pepper, to taste
- Potatoes, for optional French fries
Method
13 steps- Pound the chicken fillets to an even thinness and season with salt and pepper.
- Place the flour in one shallow dish.
- Whisk the eggs with the parsley and some of the chopped garlic in a second dish.
- Mix the breadcrumbs, Parmesan and remaining garlic in a third dish.
- Coat each cutlet first in flour, then egg, then the breadcrumb mixture.
- Heat olive oil with a small piece of butter in a large frying pan.
- Shallow-fry the cutlets for 2 to 3 minutes per side, until golden and the chicken is nearly or fully cooked depending on thickness.
- Transfer the cutlets to a parchment-lined baking tray.
- Mix the marinara with the basil and some of the oregano.
- Top each cutlet with two slices of ham, marinara and sliced mozzarella.
- Sprinkle with the remaining oregano.
- Bake at 400°F or 200°C for about 5 minutes, until the mozzarella melts.
- Check that the chicken reaches 74°C or 165°F internally and serve with optional French fries.
Recipe notes
Helpful tips
- Pound every fillet to an even thickness.
- Press the breadcrumb coating firmly onto the chicken.
- Bake only long enough to melt the cheese.
- The source does not state chicken weight, number of fillets or mozzarella quantity.
Equipment
- Meat mallet
- Three shallow dishes
- Large frying pan
- Tongs
- Baking tray
- Parchment paper
- Food thermometer
Storage
Refrigerate for up to 3 days and reheat until the chicken is piping hot.
Additional tips
- Chicken must reach 74°C or 165°F internally. Source does not state the chicken yield.
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