Bolognese-Style Chicken Cutlets
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Bolognese-Style Chicken Cutlets

When pounding the chicken with the mallet, use smooth and firm but even strokes in a down and away motion to avoid tearing the meat.



  • 2 cups whole milk

  • 2 cloves garlic, crushed

  • 3 tbsp. butter

  • 2 ½ tbsp. flour

  • Salt and white pepper

  • Freshly grated nutmeg, to taste

  • 1 cup shredded fontina

  • 1 cup very finely grated Parmigiano-Reggiano (about 1 oz.)


  • 4 boneless, skinless chicken breasts (about 8 oz. each)

  • About 1 cup flour

  • Salt and pepper

  • 3 large eggs

  • 1 ½ cups breadcrumbs

  • 1 cup finely grated Parmigiano-Reggiano (about 1 oz.)

  • ¼ cup (a small handful) fresh flat-leaf parsley, finely chopped

  • 1 tbsp. fresh thyme, finely chopped; or 1 1/2 tsp. dried thyme (a scant 1/2 palmful)

  • 2 tsp. lemon zest

  • Olive oil, for shallow-frying

  • 8 thin slices of prosciutto di Parma

For Serving (Optional)

  • Arugula or escarole dressed with lemon juice, EVOO, and salt


Step 1

In a saucepan, bring the milk and garlic to a gentle simmer over medium-low heat. Strain the hot milk into a medium bowl. In the same saucepan, melt the butter over medium-high heat. Add the flour; whisk until blended. Cook for a minute or two, whisking constantly. Whisk in the hot milk; season with salt, white pepper, and nutmeg. Add the cheeses and stir until melted, 1 to 2 minutes. Cover the sauce and keep warm over low heat.

Step 2

Using a sharp knife and starting from the longer, wider side of each chicken breast, cut horizontally about three-quarters of the way through. Open each piece like a book to make 4 large cutlets. Using a meat mallet, pound the cutlets between sheets of plastic wrap to flatten each piece into an 1/8- to 1/4-inch-thick cutlet. In a shallow dish, season the flour with salt and pepper. In another shallow dish, season the eggs and beat until blended. In a third shallow dish, mix the breadcrumbs, cheese, herbs, and lemon zest.

Step 3

In a large skillet, heat about 1/8 inch of olive oil over medium-high. Place a wire rack inside a rimmed baking sheet.

Step 4

Coat the cutlets in the flour, then the eggs, and then the breadcrumbs, pressing so the crumbs adhere. Add 2 cutlets to the oil. Fry until deep golden, 5 to 6 minutes per side. Transfer to the wire rack. Repeat with more oil and the remaining cutlets.

Step 5

Divide the cutlets among plates. Top with the cheese sauce. Top each cutlet with 2 gently furled slices of prosciutto. Serve with the salad, if desired.

Rach's Tip: To quickly make chicken cutlets, cut the breasts horizontally almost in half and open each like a book before you grab a mallet.

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