Craving a crispy, golden cutlet with a bright lemony bite? Meet your new go-to Picatta Milanese made with tender veal or chicken wrapped in a light, perfectly crisp coating and finished with a silky lemon-caper sauce that sings. This family recipe has been passed down for generations, and after 16 years of making it with my mother-in-law, I can promise you that it’s the one. Even better? It comes together in just 5 simple steps.
If you love this Italian classic, don’t miss my Chopped Italian Sandwich, Pollo alla Cacciatora, or Lemon Curd Cake for more cozy, restaurant-worthy flavors you can make at home.
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- Why You’ll Love This Picatta Milanese Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Piccatta Milanese: Step-by-Step
- Pro Tips for Picatta Milanese Success
- What to Serve with Picatta Milanese
- FAQs About Piccatta Milanese
- Final Thoughts
- Other Lemon Centric Recipes
- Picatta Milanese Recipe A Crispy, Lemon Infused Italian Classic
Why You’ll Love This Picatta Milanese Recipe
- Crispy perfection: Each cutlet is pan-fried until perfectly golden and crackly, no soggy breading here.
- Lemon magic: A zesty, delicious sauce with fresh lemon juice, capers, and white wine adds an irresistible tang. Use Pinot Grigo for a perfect hit acidic sweetness.
- Fast and elegant: It’s a 40-minute dish that’s fancy enough for date night but easy enough for a weeknight dinner – in just 5 easy steps.
- Versatile: Use chicken breasts, veal, or even pork. You do you!
Key Ingredients
- Veal or Chicken Cutlets (4, pounded ¼-inch thick): Use organic chicken or milk-fed veal and pound evenly between parchment for tender, golden perfection.
- Italian-Style Breadcrumbs (1 cup): Homemade gives unbeatable crunch; pulse day-old bread with lemon zest and parsley for next-level flavor.
- Parmesan Cheese (½ cup, freshly grated): Go for Parmigiano-Reggiano for a nutty, salty depth that crisps beautifully into the coating.
- Lemon-Caper Sauce: Fresh lemon juice, dry white wine, rinsed capers, and butter create that bright, silky finish Picatta is known for.
- Olive Oil + Butter: I use both! Fry in light olive oil for heat control, then finish with European-style butter for that glossy, pro-level sheen.
A complete list of ingredients with amounts and substitutions are in the recipe card below.
Tip
For an extra special touch, I love using Parmigiano Reggiano—it melts beautifully and adds a savory, salty pop to the breadcrumbs that truly sets this recipe apart.
Variations and Substitutions
- Make it with pork: Thin pork cutlets work beautifully.
- Gluten-free: Swap the flour and breadcrumbs for gluten-free alternatives.
- Herb it up: Add chopped fresh herbs like thyme or rosemary to the breadcrumb mix for a subtle flavor boost.
How to Make Piccatta Milanese: Step-by-Step
Step 1: Pound and season – Pound veal or chicken cutlets between two pieces of parchment paper to ensure even cooking. Season generously with kosher salt and pepper. This makes the meat tender.
Step 2: Dredge and Coat – Place the flour in one shallow bowl. In a second bowl, lightly beat the eggs. In a third bowl, combine the breadcrumbs and grated Parmesan. Coat each cutlet in the flour, dip it in the egg mixture, then press it into the breadcrumb-Parmesan mixture until fully coated.
3. Pan-Fry to Golden Perfection – In a large skillet, heat olive oil and two tablespoons of butter over medium-high heat. Working in batches, cook the cutlets until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
Step 4: Make the Zesty Picatta Sauce our off excess oil from the pan, leaving behind just 1 tablespoon of fat. Deglaze with the white wine, scraping up any browned bits. Add the lemon juice, capers, and remaining butter, swirling to create a silky sauce. Taste and adjust salt and pepper as needed.
Step 5: Plate and Serve – Spoon the lemony caper sauce over the crispy cutlets. I like the plate to have a shallow pool of the sauce so that the chicken is just resting in it. Garnish with fresh parsley and lemon wedges.
Want to elevate it further? Serve your Picatta Milanese with my Sautéed Garlic Goat Cheese Pea Shoots for a bright, peppery side that complements the rich sauce perfectly.
Pro Tips for Picatta Milanese Success
- Pound evenly: Don’t skip this! Even cutlets = even cooking.
- Use fresh breadcrumbs: If you have leftover bread, pulse it in a food processor for the freshest, crispiest coating.
- Don’t overcrowd the pan: Fry in batches for ultimate crunch.
- Fresh lemon is key: Bottled juice can’t compete with the real thing.
What to Serve with Picatta Milanese
- Crispy Roasted Potatoes or Lemon Risotto for a cozy Italian feast.
- A crisp green salad with a mustardy vinaigrette.
- A glass of your favorite Italian white wine to tie it all together.
FAQs About Piccatta Milanese
Traditionally, Milanese is a breaded cutlet without sauce, while Picatta includes a lemony caper sauce. This recipe blends the two for a crispy, saucy, flavor bomb.
Picatta Milanese is best served fresh, but you can bread the cutlets ahead and refrigerate them for up to 4 hours before cooking.
Not quite! Chicken Picatta is typically dredged in flour only, while Picatta Milanese gets the full breading treatment—think of it as a hybrid of Chicken Milanese and Picatta.
Final Thoughts
This Picatta Milanese recipe is a game-changer; crispy, lemony, and full of Italian mother-in-law-approved soul. Once you try it, you’ll want it in your dinner rotation for life. Let me know how it goes in the comments below. Did you use veal or chicken? And if you’re craving more Italian inspiration, don’t miss some other popular dishes that alwaysconsistently hit, day or night: from cabin to city scape spaghetti sauce recipe with fresh tomatoes, and my rustic Pollo alla Cacciatora recipe.
Other Lemon Centric Recipes
Picatta Milanese Recipe A Crispy, Lemon Infused Italian Classic
Ingredients
- 4 pds veal or chicken cutlets , pounded to 1/4-inch thickness
- 1/2 cup all purpose flour, for dredging
- 2 count large eggs, lightly beaten
- 1 cup Italian-style breadcrumbs, or fresh homemade if you’re feeling fancy
- 1/2 cup freshly grated parmesan cheese , adds a nutty, savory depth
- 1/2 cup olive or vegetable oil, for pan-frying
- 4 tbsp unsalted butter, divided
- 1/4 cup fresh lemon juice, about 1 large lemon
- 1/2 cup dry white wine, like Pinot Grigio
- 2 tbsp capers, drained
- 1 bunchn fresh Italian parsley (optional), to garnish
- 2 count lemon wedges (optional), to garnish
- Kosher salt and freshly ground black pepper, to taste and season after each step
Instructions
- Pound your veal or chicken cutlets between two pieces of parchment paper to ensure even cooking and season generously with kosher salt and pepper.
- Dredge and Coat – Coat each cutlet in the flour, dip in the egg mixture, then press into the breadcrumb-Parmesan mixture until fully coated. Place the flour in one shallow bowl. In a second bowl, lightly beat the eggs. In a third bowl, combine the breadcrumbs and grated Parmesan.
- Step 3. Pan-Fry to Golden Perfection – In a large skillet, heat olive oil and two tablespoons of butter over medium-high heat. Working in batches, cook the cutlets until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain
- Make the Zesty Picatta Sauce – Pour off excess oil from the pan, leaving behind just 1 tablespoon of fat. Deglaze with the white wine, scraping up any browned bits. Add the lemon juice, capers, and remaining butter, swirling to create a silky sauce. Taste and adjust salt and pepper as needed.
- Plate and Serve – Spoon the lemony caper sauce over the crispy cutlets. I prefer the plate to have a shallow pool of sauce, allowing the chicken to rest in it. Garnish with fresh parsley and lemon wedges.
Notes
- Pound it thin! Even cutlets cook evenly and fast, giving you that delicate, crisp crust without overcooking the center. Aim for ¼-inch thick; it’s the sweet spot for juicy meat and maximum crunch.
- Season every layer. Lightly salt and pepper the cutlets before dredging — this builds flavor into the meat, not just the crust.
- Breadcrumb upgrade. Mix in lemon zest or finely chopped parsley to the crumbs for a subtle citrus-herb aroma that takes the dish from good to unforgettable.
- Hot pan, crispy magic. The oil should shimmer before the first cutlet hits. It’s too cool, and the coating will absorb oil instead of frying up golden.
- Don’t overcrowd. Fry in batches so each piece crisps evenly, crowding traps steam and softens that beautiful crust.
- Butter finish. Swirl in butter at the end of the sauce for a silky, glossy texture that coats every bite.
- Serve immediately. Picatta waits for no one, it’s best enjoyed fresh from the pan while that crust is still audibly crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
