Chicken Milanese is a classic Italian dish featuring thin, crispy, golden-brown breaded chicken cutlets. Light, crunchy, and bursting with flavor, this dish is easy to make and perfect for a weeknight dinner or a special meal. Serve it with a fresh arugula salad, lemon wedges, or pasta for a complete Italian experience!
Why You’ll Love This Recipe
- Crispy and golden – A perfectly crunchy breadcrumb coating.
- Quick and easy – Ready in under 30 minutes.
- Family-friendly – A hit with both kids and adults.
- Versatile – Serve with salad, pasta, or even in a sandwich.
- Authentic Italian flavor – A simple yet delicious dish with fresh ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- All-purpose flour
- Eggs
- Panko breadcrumbs (or Italian-style breadcrumbs)
- Grated Parmesan cheese
- Garlic powder
- Salt and black pepper
- Olive oil (for frying)
- Butter (optional, for extra crispiness)
- Lemon wedges (for serving)
- Fresh parsley or arugula (for garnish)
Directions
Step 1: Prepare the Chicken
- Pound the chicken – Place each chicken breast between two sheets of plastic wrap and pound to about ¼-inch thickness.
- Season – Lightly season both sides with salt, pepper, and garlic powder.
Step 2: Set Up Breading Station
- Flour – In one shallow dish, place flour.
- Egg wash – In another dish, beat eggs.
- Breadcrumb mixture – In a third dish, combine breadcrumbs and Parmesan cheese.
Step 3: Bread the Chicken
- Dredge each piece – Coat in flour (shaking off excess), dip in eggs, then press into the breadcrumb mixture. Ensure an even coating.
Step 4: Fry Until Crispy
- Heat oil – In a large skillet, heat olive oil over medium-high heat. Add butter if using.
- Fry the chicken – Cook for 3-4 minutes per side, until golden brown and cooked through (internal temp: 165°F/75°C).
- Drain and rest – Transfer to a paper towel-lined plate to absorb excess oil.
Step 5: Serve
- Garnish with fresh parsley and serve with lemon wedges for a bright finish. Enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Spicy Kick: Add a pinch of red pepper flakes to the breadcrumb mixture.
- Gluten-Free: Use almond flour and gluten-free breadcrumbs.
- Extra Crunchy: Use a mix of panko and Italian breadcrumbs.
- Oven-Baked: Bake at 400°F (200°C) for 20 minutes, flipping halfway through.
- Air Fryer Method: Air fry at 375°F (190°C) for 12-14 minutes, flipping halfway.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze breaded (uncooked) chicken for up to 2 months. Fry or bake from frozen.
- Reheating: Reheat in the oven at 375°F (190°C) for 10 minutes or air fry for 5 minutes to keep it crispy.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Pound them to an even thickness for even cooking.
How do I keep the breading from falling off?
Press firmly when coating and let the breaded chicken rest for 10 minutes before frying.
Can I use regular breadcrumbs instead of panko?
Yes, but panko gives a crispier texture.
What sides go well with Chicken Milanese?
Arugula salad, mashed potatoes, roasted vegetables, or spaghetti marinara.
Can I make it ahead of time?
Yes! Bread the chicken and refrigerate for up to 8 hours before frying.
Can I bake it instead of frying?
Yes! Bake at 400°F (200°C) for 20 minutes, flipping halfway through.
How do I prevent my chicken from getting greasy?
Use hot oil and drain on paper towels immediately after frying.
What oil is best for frying?
Olive oil gives great flavor, but vegetable or canola oil works too.
Can I use pre-seasoned breadcrumbs?
Yes! If using Italian-style breadcrumbs, reduce added seasonings.
What’s the difference between Chicken Milanese and Chicken Parmesan?
Chicken Milanese is lightly breaded and served with lemon, while Chicken Parmesan is topped with marinara sauce and cheese.
Conclusion
This Chicken Milanese is a quick, crispy, and flavorful dish that’s perfect for any occasion. Whether served with a light salad or a hearty pasta, its golden crust and juicy interior will make it a new favorite. Try it today and enjoy a taste of Italy!
Print
Chicken Milanese
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian
Description
This Chicken Milanese is a classic Italian dish featuring thin, crispy, golden-brown breaded chicken cutlets. Light and crunchy, it’s perfect served with a simple arugula salad, pasta, or mashed potatoes. Quick to make and full of flavor, it’s a go-to for both weeknights and special occasions!
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 cup (120g) all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 1 cup (120g) Italian-style breadcrumbs (or panko for extra crunch)
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp dried oregano or parsley (optional)
- 1/2 cup (120ml) olive oil (for frying)
- 1 lemon, cut into wedges (for serving)
For the Arugula Salad (Optional):
- 2 cups fresh arugula
- 1 tbsp olive oil
- 1/2 tbsp lemon juice
- Salt & pepper to taste
- Shaved Parmesan (for garnish)
Instructions
Prepare the Chicken:
- Slice each chicken breast in half horizontally to create four thin cutlets.
- Place between plastic wrap or parchment paper and pound to ¼-inch thickness using a meat mallet or rolling pin.
2. Set Up Breading Station:
- In one shallow dish, add flour.
- In a second dish, whisk together eggs and milk.
- In a third dish, combine breadcrumbs, Parmesan, salt, pepper, garlic powder, and oregano.
3. Bread the Chicken:
- Dredge each cutlet in flour, shaking off excess.
- Dip into the egg mixture, ensuring it’s fully coated.
- Press into the breadcrumb mixture, coating evenly.
4. Fry Until Golden:
- Heat olive oil in a large skillet over medium heat.
- Fry chicken cutlets for 3-4 minutes per side, until golden brown and cooked through (internal temp: 165°F / 74°C).
- Transfer to a paper towel-lined plate to drain excess oil.
5. Serve & Enjoy:
- Serve hot with lemon wedges.
- Optionally, toss arugula with olive oil, lemon juice, salt, and pepper and serve over the chicken.
Notes
- Extra Crunchy: Use panko breadcrumbs for a crispier texture.
- Oven-Baked Version: Bake at 425°F (220°C) for 15-18 minutes, flipping halfway.
- Pairing Ideas: Serve with pasta, roasted potatoes, or a simple Caprese salad.
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