Chicken Milanese is a classic Italian entree that’s crispy, flavorful and easy to make! This restaurant-worthy recipe always yields the best results using easy to follow steps and simple ingredients. Make it for a dinner party or just for a weeknight meal with the family!
What’s in this Chicken Milanese Recipe
Flattened and breaded chicken is cooked to golden brown perfection and served on a bed of leafy green salad. It’s made with budget-friendly ingredients and always satisfies!
- Chicken Breasts: Try to grab some free-range organic chicken breasts if possible.
- Salt and Pepper: These simple seasonings really help the breading hit the spot! Go light with the salt and try to use freshly cracked black pepper for the best flavor.
- Flour: All-purpose flour is needed to help form the breading.
- Eggs: These will act as a binder for the breading.
- Milk: I use whole milk and always have great results.
- Panko Breadcrumbs: You can use regular breadcrumbs instead if preferred, but your breading won’t be as crunchy as it would be with Panko.
- Parmesan Cheese: Freshly grated parmesan cheese is a must! It will create the best flavor and consistency.
- Olive Oil: You can use butter instead if preferred.
PRO TIP: 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!
What salad is served with chicken milanese?
I like to keep things simple with a tossed arugula salad! The leafy greens are dressed their best with a little bit of olive oil, freshly squeezed lemon juice, parmesan cheese and some freshly minced garlic.
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 It was originally made with veal, but you easily swap with other protein and chicken works great!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.
Chicken parmesan is very similar, but is made with additional ingredients like marinara sauce and melted parmesan cheese.
Using a meat thermometer is always your best bet! Once the temperature of your chicken reaches 165°F, it’s fully cooked and safe to eat.
How to Store and Reheat
Store any leftover chicken you may have in an airtight container in the fridge for up to 3 days. Reheat your leftovers in a 400°F oven or air fryer until the chicken regains its crispy texture.
How to Freeze
Once cooled to room temperature, you can store your chicken milanese in an airtight container in the freezer for up to 2 months. Reheat in the oven or air fryer until crispy again.
This chicken milanese recipe 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 it up with some asparagus.
More Italian Chicken Recipes We Love
- Easy Bruschetta Chicken
- Chicken Marsala
- Italian Chicken Skillet
- Homemade Chicken Alfredo
- Stuffed Chicken Piccata
- Chicken Lombardy
- Pesto Chicken Skillet
Chicken Milanese Recipe
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
- 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.
- 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.