Chicken Milanese

Chicken Milanese is a classic Italian dish featuring breaded chicken cutlets that are pan-fried to golden, crispy perfection. The tender chicken is coated in a flavorful mix of breadcrumbs, Parmesan cheese, and Italian herbs, creating a dish that’s both crunchy and juicy. Often served with a fresh arugula salad or a side of pasta, Chicken Milanese is perfect for a quick weeknight meal or a special occasion.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes!
• Family-friendly: A crowd-pleaser with simple, delicious flavors.
• Versatile: Serve with salad, pasta, or on a sandwich.
• Crispy and tender: The perfect combination of crunchy coating and juicy chicken.
• Elegant yet simple: Great for both casual dinners and entertaining guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken

• 2 large boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup Italian-style breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup olive oil (for frying)
• Lemon wedges (for serving)

Optional Arugula Salad

• 2 cups arugula
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Directions

Prepare the Chicken

1. Butterfly and Pound: Slice each chicken breast in half horizontally to create four thin cutlets. Place them between sheets of plastic wrap and gently pound with a meat mallet until they are about ¼ inch thick.

Bread the Chicken

2. Set Up Breading Station: Place flour in one shallow dish. In a second dish, whisk together eggs and water. In a third dish, combine breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
3. Coat the Chicken: Dredge each chicken cutlet in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture, ensuring an even coating.

Cook the Chicken

4. Heat Oil: In a large skillet, heat olive oil over medium heat until shimmering.
5. Fry the Chicken: Add the breaded chicken cutlets to the skillet, cooking for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Do not overcrowd the pan—cook in batches if necessary.
6. Drain and Keep Warm: Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Keep warm in a low oven if needed while cooking remaining cutlets.

Optional: Make the Arugula Salad

7. Toss the Salad: In a bowl, combine arugula, cherry tomatoes, olive oil, lemon juice, salt, and pepper. Toss to coat evenly.

Serve

8. Plate and Garnish: Serve Chicken Milanese with lemon wedges and, if desired, the fresh arugula salad on top or on the side.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Chicken Milanese with Pasta: Serve with spaghetti aglio e olio or marinara sauce and pasta.
• Herbed Breadcrumbs: Add fresh herbs like parsley or basil to the breadcrumb mixture.
• Spicy Kick: Mix a pinch of red pepper flakes into the breadcrumbs for added heat.
• Cheesy Crust: Use panko breadcrumbs with extra Parmesan for a crispier, cheesier crust.
• Gluten-Free Option: Substitute gluten-free flour and breadcrumbs for a celiac-friendly dish.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through and crispy. Avoid microwaving to maintain the crispy crust.
• Freezing: Freeze breaded (uncooked) chicken cutlets on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used. They may need a bit longer to cook through.

How do I keep the breading from falling off?

Make sure to pat the chicken dry before breading, and let the breaded chicken rest for a few minutes before frying.

Can I bake Chicken Milanese instead of frying it?

Yes, bake at 400°F (200°C) for 20-25 minutes, turning once halfway through, until golden and cooked through.

How do I make the chicken extra crispy?

Use panko breadcrumbs instead of regular breadcrumbs for a crunchier coating.

Can I make this dish ahead of time?

You can bread the chicken in advance and refrigerate it for a few hours before frying.

What sides go well with Chicken Milanese?

Serve with a fresh salad, roasted vegetables, pasta, or mashed potatoes.

How do I avoid overcooking the chicken?

Cook the cutlets until just golden and the internal temperature reaches 165°F (74°C). Thin cutlets cook quickly, so monitor closely.

Can I make this recipe dairy-free?

Yes, omit the Parmesan cheese or use a dairy-free alternative.

Is Chicken Milanese the same as Chicken Parmesan?

They are similar, but Chicken Parmesan is typically baked with marinara sauce and mozzarella cheese on top.

How do I prevent the breading from getting soggy?

Serve the chicken immediately after cooking, and avoid covering it tightly to maintain the crispiness.

Conclusion

Chicken Milanese is a classic Italian dish that offers a satisfying combination of crispy breading and tender chicken. It’s quick, versatile, and packed with flavor, making it a perfect choice for both busy weeknights and special dinners. Whether you serve it with a fresh salad, a side of pasta, or just a squeeze of lemon, this recipe is sure to become a family favorite. Try it out and enjoy the delicious, golden goodness of homemade Chicken Milanese!

Print