This Chicken Milanese recipe serves up crispy chicken cutlets coated with breadcrumbs, pan fried until golden brown, nestled on top of fresh arugula with shaved Parmesan. A super easy and satisfying weeknight dinner option.
Turn the humble chicken breast into something special in a flash, with this Chicken Milanese recipe! It’s a quick dinner that can be teamed up with a variety of sauces and side dishes.
Why this Chicken Milanese recipe is so good
- Perfectly crispy chicken. Thin slices of chicken, coated in panko breadcrumbs and pan fried to perfection for satisfying crunch in every bite.
- Easy weeknight meal. Whip up a restaurant worthy chicken dish in less than 15 mins pantry to table.
- Versatile. This deliciously simple chicken recipe can be anointed with all kinds of sauces and dressing!
Ingredients
For the chicken
- Chicken Breasts: Large. Ideally go for organic/free range.
- Salt & Pepper
- Eggs: Ideally free range.
- Flour
- Milk
- Breadcrumbs: I’ve gone for panko, for their delectable crunch!
- Olive Oil: Or butter.
For the salad
- Olive Oil
- Lemon Juice: Go for freshly squeezed, much better than bottled.
- Arugula
- Parmesan
- Garlic: Freshly minced.
How to make this Chicken Milanese recipe
Be sure to scroll to the bottom for the full recipe
Slice and flatten the chicken breasts and season them. Then place flour in the first dish and whisk egg and milk together in a second dish. In a third dish whisk together breadcrumbs, parmesan cheese, salt and pepper. Dip the chicken in each of the bowls.
Pan fry the chicken in a large skillet with oil.
To make the salad, whisk together the olive oil, lemon juice, garlic, salt and pepper. Then toss the arugula in the dressing, lay on plate and top with the chicken.
Enjoy!
What is Chicken Milanese?
Chicken Milanese is an Italian dish that originated in Milan, it was originally made with veal, but you easily swap with other protein and chicken works great!
Milanese style dishes is that they feature thin slices of meat that are breaded and pan fried. This particular recipe uses chicken breasts, coated in panko breadcrumbs then shallow fried in olive oil.
It’s perfect with a fresh salad – the fresh flavors and crunchy textures work so well!
Can you make this Chicken Milanese recipe ahead of time?
Ideally Chicken Milanese is best right after cooking but you can totally make them ahead and they still taste great!
To reheat, let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy. Sprinkle the cutlets with lemon and serve with a green salad.
What to serve with Chicken Milanese
This chicken milanese dish is very versatile. You can serve it as part of an easy weeknight meal, with traditional sides of quick potatoes and a simple salad or you can really dress this Chicken Milanese up with some asparagus.
You can even top with marinara sauce and mozzarella cheese, bake for a few minutes and voila chicken parm!
Evenly cooked chicken
Use the flat end of a meat mallet or a heavy pan to pound your chicken into thin slices. This helps your chicken cook evenly and faster!
More Top Tips
- No Panko breadcrumbs? You can use regular breadcrumbs but it won’t be as crunchy.
- Store any leftover chicken in the fridge, and reheat in a 400 degrees F oven until the chicken regains its crispy texture.
- Pair your chicken with a variety of side dishes such as pasta, mashed potatoes, broccoli, asparagus or green beans.
Other easy crispy chicken recipes
- Crispy Oven Fried Chicken
- Baked Chicken Fingers
- Stuffed Chicken Parmesan
- Chicken Nugget Pizza
- Blackened Chicken Recipe
Have you tried this Chicken Milanese recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Chicken Milanese Recipe
Ingredients
For the chicken:
- 2 large chicken breasts
- Salt and pepper
- 1/2 cup flour
- 2 eggs
- 1/2 cup milk
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons olive oil or butter divided
For the salad:
- 2 tablespoons olive oil
- Juice of half a lemon
- 1/2 clove garlic minced
- Salt and pepper
- 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.
- 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.
- 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. Add more olive oil or butter to the skillet and pan fry the remaining chicken breasts.
- 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. 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.
Notes
- Use the flat end of a meat mallet or a heavy pan to pound your chicken into thin slices.
- No Panko breadcrumbs? You can use regular breadcrumbs but it won’t be as crunchy.
- Store any leftover chicken in the fridge, and reheat in a 400 degrees F oven until the chicken regains its crispy texture.
- Pair your chicken with a variety of side dishes such as pasta, mashed potatoes, broccoli, asparagus or green beans.
Margaret says
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.
Becky Hardin says
I’ll have to try that! It sounds delicious!
Kathy Robinson says
This is absolutely delicious! Very easy to make. Do not hesitate to try it.
Becky Hardin says
Thanks for sharing, Kathy!
Jeannine says
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.
Becky Hardin says
Right now I only have my e-book!