I’ve always been intimidated by chicken Milanese, but it turns out that it’s super easy to make! The chicken stays moist and juicy, and the breading gets nice and crisp. With just 10 simple ingredients, I can have this tasty pan-fried chicken on the table in only 15 minutes. This is a restaurant-worthy recipe I make all the time because it’s just so darn quick!
Chicken Milanese Recipe
This chicken Milanese recipe is as simple as any pan-fried chicken recipe I’ve ever made. I simply pounded the cutlets flat, dipped them in breadcrumbs, and seared them in olive oil. I always think a recipe like this will take way longer than it actually does, and the results are so worth the minimal effort. Over a quick salad, this makes the perfect easy lunch or dinner.
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How to Store and Reheat
Store leftover chicken Milanese in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven or air fryer until the chicken regains its crispy texture.
How to Freeze
Once cooled to room temperature, can store your chicken Milanese in an airtight container in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- Cut chicken breasts in half, then use the flat end of a meat mallet or a heavy pan, to pound your chicken into thin slices. This helps the chicken cook evenly and faster!
- Regular or Italian breadcrumbs will work in this recipe but won’t turn out as crisp as Panko.
- Properly cooked chicken cutlets should register 165°F on an instant-read thermometer.
Top Reader Review
“This is absolutely delicious! Very easy to make. Do not hesitate to try it.” -Kathy Robinson
Chicken Milanese Recipe
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup milk
- 1 cup Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 6 tablespoons olive oil or butter divided
For the Salad
- 2 tablespoons olive oil
- Juice of half a lemon
- ½ clove garlic minced
- Kosher salt and freshly ground black pepper to taste
- 4 cups arugula
- Shaved Parmesan cheese
Instructions
- Slice each chicken breast in half horizontally. Place each piece of chicken between 2 pieces of parchment paper or plastic wrap. Use a rolling pin or meat mallet to pound the chicken flat. Sprinkle each piece of chicken with salt.2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Prepare 3 dishes for breading the chicken. Place the flour in the first dish. In the second dish, whisk together the eggs and milk, and season the mixture with a pinch of salt and pepper. In the third dish, whisk together the breadcrumbs, parmesan cheese, salt, and pepper.½ cup all-purpose flour, 2 large eggs, ½ cup milk, 1 cup Panko breadcrumbs, ¼ cup freshly grated Parmesan cheese, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Dip each piece of chicken into each of the 3 dishes to dredge and fully coat in breadcrumbs.
- Heat 3 tablespoons of olive oil or butter in a large skillet over medium heat. Once heated, place two pieces of breaded chicken in the pan. Cook on each side for about 2 minutes or until the breading is golden brown and crispy and the chicken is cooked through.6 tablespoons olive oil or butter
- Add more olive oil or butter to the skillet and pan fry the remaining chicken breasts.6 tablespoons olive oil or butter
- In the bottom of a bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper. Add in the arugula and toss to coat.2 tablespoons olive oil, Juice of half a lemon, ½ clove garlic, Kosher salt and freshly ground black pepper, 4 cups arugula
- Add a portion of salad to each plate. Top each salad serving with shaved parmesan cheese. Place the chicken breasts on top of or alongside the salad. Serve with lemon wedges.Shaved Parmesan cheese
Notes
How to Make Chicken Milanese Step by Step
Dredge the Chicken: Slice 2 large boneless, skinless chicken breasts in half horizontally. Place each piece of chicken between 2 pieces of parchment paper or plastic wrap. Use a rolling pin or meat mallet to pound the chicken flat. Sprinkle each piece of chicken with salt. Prepare 3 dishes for breading the chicken. Place ½ cup of all-purpose flour in the first dish. In the second dish, whisk together 2 large eggs and ½ cup of milk, and season the mixture with a pinch of salt and pepper. In the third dish, whisk together 1 cup of Panko breadcrumbs, ¼ cup of freshly grated Parmesan cheese, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Dip each piece of chicken into each of the 3 dishes to dredge and fully coat in breadcrumbs.
Fry the Chicken: Heat 3 tablespoons of olive oil or butter in a large skillet setover medium heat. Once heated, place two pieces of breaded chicken in the pan. Cook on each side for about 2 minutes or until the breading is golden brown and crispy and the chicken is cooked through. Add more olive oil or butter to the skillet and pan fry the remaining chicken breasts.
Make the Salad: In the bottom of a bowl, whisk together 2 tablespoons of olive oil, the juice of half a lemon, ½ clove of minced garlic, and salt and pepper to taste. Add in 4 cups of arugula and toss to coat. Add a portion of salad to each plate. Top each salad serving with shaved Parmesan cheese. Place the chicken breasts on top of or alongside the salad. Serve with lemon wedges.
I have made this recipe many times for my family. This is one of their favorites. I also have uses either Panko or bread crumbs. Both are good to use. Try adding adobe spice to the flour mixture,and the bread crumb mixture. It gives the coating a wonderful flavor.
I’ll have to try that! It sounds delicious!
This is absolutely delicious! Very easy to make. Do not hesitate to try it.
Thanks for sharing, Kathy!
I love all your recipes and would like to purchase your cooking book, I know I can print but easy for me to have a book. Please help.
Right now I only have my e-book!