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Chicken Milanese

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  • Author: samahkitchen
  • 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

Units Scale

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:

  1. Slice each chicken breast in half horizontally to create four thin cutlets.
  2. 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:

  1. In one shallow dish, add flour.
  2. In a second dish, whisk together eggs and milk.
  3. In a third dish, combine breadcrumbs, Parmesan, salt, pepper, garlic powder, and oregano.

3. Bread the Chicken:

  1. Dredge each cutlet in flour, shaking off excess.
  2. Dip into the egg mixture, ensuring it’s fully coated.
  3. Press into the breadcrumb mixture, coating evenly.

4. Fry Until Golden:

  1. Heat olive oil in a large skillet over medium heat.
  2. Fry chicken cutlets for 3-4 minutes per side, until golden brown and cooked through (internal temp: 165°F / 74°C).
  3. Transfer to a paper towel-lined plate to drain excess oil.

5. Serve & Enjoy:

 

  1. Serve hot with lemon wedges.
  2. 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.