This Chicken Milanese recipe offers a delightful twist on a classic Italian dish, using vegan chicken cutlets to create a plant-based version that is just as crispy and delicious. Perfect for a quick weeknight dinner or a special occasion, this dish is sure to impress.
If you don't typically stock vegan chicken cutlets or plant-based milk in your pantry, you may need to visit the supermarket to pick these up. Vegan chicken cutlets can often be found in the frozen or refrigerated section, while plant-based milk is usually located in the dairy or health food aisle.

Ingredients For Chicken Milanese Recipe
All-purpose flour: Used for the initial dredging to help the breadcrumbs adhere to the vegan chicken cutlets.
Breadcrumbs: Provides a crispy coating for the vegan chicken cutlets.
Plant-based milk: Acts as a binding agent to help the breadcrumbs stick to the vegan chicken cutlets.
Vegan chicken cutlets: The main protein component of the dish, offering a plant-based alternative to traditional chicken.
Salt: Enhances the flavor of the vegan chicken cutlets.
Black pepper: Adds a touch of spice and depth to the seasoning.
Olive oil: Used for frying the vegan chicken cutlets to achieve a golden brown, crispy exterior.
Technique Tip for This Recipe
When breading the vegan chicken cutlets, make sure to press the breadcrumbs firmly onto the surface to ensure an even coating. This will help achieve a crispier texture when frying. Additionally, let the breaded cutlets rest for a few minutes before frying to allow the coating to adhere better.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with chickpea flour: Chickpea flour is a great gluten-free alternative that adds a slightly nutty flavor and works well for coating.
breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a better texture for the vegan chicken cutlets.
plant-based milk - Substitute with unsweetened almond milk: Unsweetened almond milk has a neutral flavor and is commonly used in vegan recipes.
vegan chicken cutlets - Substitute with tofu cutlets: Tofu cutlets are a versatile and protein-rich alternative that can be seasoned and cooked similarly to vegan chicken cutlets.
salt - Substitute with soy sauce: Soy sauce adds a depth of flavor and a bit of umami, enhancing the overall taste of the dish.
black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's visual appeal without black specks.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it ideal for frying.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
- Allow the vegan chicken cutlets to cool completely before storing. This prevents condensation, which can make the breading soggy.
- Place the cooled cutlets in an airtight container. If stacking, separate each layer with parchment paper to maintain their crispiness.
- Store the container in the refrigerator for up to 3-4 days. Reheat in an oven at 350°F (175°C) for about 10-15 minutes to regain their crispy texture.
- For longer storage, consider freezing the cutlets. Lay them out on a baking sheet in a single layer and freeze until solid, about 1-2 hours.
- Once frozen, transfer the cutlets to a freezer-safe bag or container. Label with the date to keep track of freshness.
- Frozen cutlets can be stored for up to 2-3 months. When ready to eat, reheat directly from frozen in an oven preheated to 375°F (190°C) for 20-25 minutes, or until heated through and crispy.
- Avoid microwaving the cutlets as it can make the breading soggy and less appetizing.
How to Reheat Leftovers
Preheat your oven to 375°F (190°C). Place the vegan chicken cutlets on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.
For a quicker method, use a toaster oven. Set it to 375°F (190°C) and place the cutlets on the rack. Heat for about 8-10 minutes, flipping once to ensure even reheating.
If you prefer using a skillet, heat a small amount of olive oil over medium heat. Add the cutlets and cook for 2-3 minutes on each side until they are warmed through and regain their crispiness.
For microwave reheating, place the cutlets on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to avoid overcooking.
An air fryer is also a great option. Preheat the air fryer to 350°F (175°C). Place the cutlets in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
Best Tools for This Recipe
- Shallow bowls: Used to set up the breading station with flour, plant-based milk, and breadcrumbs.
- Skillet: Used to heat the olive oil and fry the vegan chicken cutlets.
- Tongs: Used to handle the cutlets while breading and frying.
- Paper towel-lined plate: Used to drain excess oil from the fried cutlets.
- Measuring cups: Used to measure out the flour, breadcrumbs, and plant-based milk.
- Spatula: Can be used to flip the cutlets while frying.
- Knife: Used to cut lemon wedges for serving.
- Cutting board: Used as a surface for cutting lemon wedges.
How to Save Time on Making This Recipe
Prepare ingredients ahead: Measure and set up your flour, breadcrumbs, and plant-based milk in advance to streamline the breading process.
Use pre-made cutlets: Opt for store-bought vegan chicken cutlets to save time on preparation.
Efficient breading: Use one hand for dry ingredients and the other for wet to keep the process clean and quick.
Heat oil while breading: Start heating the olive oil in the skillet while you bread the cutlets to save time.
Batch frying: Fry multiple cutlets at once if your skillet is large enough to reduce cooking time.
Chicken Milanese Recipe
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- 1 cup Breadcrumbs
- 1 cup Plant-based milk
- 4 pieces Vegan chicken cutlets
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Olive oil for frying
Instructions
- 1. Set up a breading station with three shallow bowls: one with flour, one with plant-based milk, and one with breadcrumbs.
- 2. Season the vegan chicken cutlets with salt and pepper.
- 3. Dredge each cutlet in flour, dip in plant-based milk, and coat with breadcrumbs.
- 4. Heat olive oil in a skillet over medium heat.
- 5. Fry the cutlets until golden brown, about 3-4 minutes per side.
- 6. Transfer to a paper towel-lined plate to drain excess oil.
- 7. Serve hot with a side of lemon wedges or salad.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Dish
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