I used to think chicken Milanese was intimidating, but it’s actually one of the easiest and most impressive chicken dinners I can make at home. With tender chicken cutlets coated in a golden, crisp breadcrumb layer, my chicken breast Milanese delivers restaurant-quality results in just 15 minutes. The magic comes from pounding the chicken thin, which ensures it cooks quickly while staying juicy inside. This recipe is my go-to for a quick weeknight dinner or an elegant meal when friends come over.
Top Reader Reviews
This is absolutely delicious! Very easy to make. Do not hesitate to try it.
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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.
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Breaded and Fried Chicken Breast Milanese
This easy chicken Milanese recipe is as simple as any pan-fried chicken recipe I’ve ever made (including my favorite chicken Parmesan). I simply pound the chicken flat, dip it in breadcrumbs, and sear it in olive oil. Because the cutlets cook so fast, I don’t need to worry about overcooking. The breadcrumb coating turns golden brown while the chicken breasts stay moist and juicy.
Over a quick arugula salad, this crispy breaded Milanese chicken makes the perfect easy lunch or dinner. Whether I’m making lunch for my family or a dinner party, this fried chicken recipe is a winner every time.
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How to Prevent Soggy Breading
If you’re pan-frying multiple batches of this breaded chicken Milanese, don’t stack the cutlets on a plate as they finish cooking. This traps steam and makes the breading soggy. Instead, place each cutlet on a wire rack set over a baking sheet. This lets air circulate around the chicken so the coating stays golden and crisp. For an extra-crispy finish, you can even pop the rack in a 200°F oven to keep the cutlets warm without drying them out.
Chicken Milanese Recipe
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (*)
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup milk
- 1 cup Panko breadcrumbs (**)
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon ground black pepper (plus more to taste)
- 6 tablespoons olive oil (or butter, divided)
For the Salad:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (from ½ lemon)
- ½ clove garlic (minced)
- salt and pepper (to taste)
- 4 cups arugula
- shaved Parmesan cheese (optional, for topping)
Instructions
- Slice each chicken breast in half horizontally.2 boneless, skinless chicken breasts
- 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 and pepper to taste.
- 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.½ cup all-purpose flour, 2 large eggs, ½ cup milk
- In the third dish, whisk together the breadcrumbs, Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon of black pepper.1 cup Panko breadcrumbs, ¼ cup 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 set over medium heat. Once heated, place two pieces of breaded chicken in the pan at a time. Cook on each side for about 2 minutes, or until the breading is golden brown and crispy and the chicken is cooked through to 165°F.3 tablespoons olive oil
- Add the remaining olive oil or butter to the skillet and pan fry the remaining chicken breasts.3 tablespoons olive oil
- In the bottom of a bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.2 tablespoons olive oil, 1 tablespoon lemon juice, ½ clove garlic, salt and pepper
- Add in the arugula and toss to coat.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
- Follow our readers’ lead and add a pinch of Adobo seasoning or Italian herbs to the flour for an extra kick!
- Use one hand for the dry ingredients (flour and breadcrumbs) and the other for the wet (egg wash). This prevents you from breading your fingers by accident.
- After dipping in the flour, shake the chicken vigorously. If the flour layer is too thick, the breading will slide off in the pan.
- Press the breadcrumbs firmly into the chicken to help them stick.
- After breading, let the chicken sit on a wire rack for 5-10 minutes before frying. This allows the moisture to hydrate the flour, ensuring it sticks better to the meat.
- Wait to add the chicken to the pan until the oil shimmers to avoid a soggy crust.
- Don’t overcrowd the pan. If you add too many chicken cutlets at once, the breading will steam rather than getting crispy.
- Drain the chicken on a wire rack set over paper towels to keep the coating crisp.
- Keep warm in a 200°F oven for up to 1 hour.
- I love this served as is with a crisp glass of Pinot Grigio for a light meal. It also pairs great with lemon pasta or roasted asparagus.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Milanese Step by Step
Slice the Chicken: Slice 2 large boneless, skinless chicken breasts in half horizontally to create 4 thin cutlets.
Pound the Chicken: Place each thin piece of chicken between 2 pieces of parchment paper or plastic wrap. Use a rolling pin or meat mallet to pound the chicken flat. Doing this helps each piece of chicken cook at the same rate so every bite is juicy.
Season the Chicken: Sprinkle each pounded piece of chicken with salt and pepper to taste. I usually go for a light pinch over each breast, or about ½ teaspoon total.
Prep the Dredging Station: 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.
Mix the Breading: 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.
Dredge the Chicken: Dip each piece of seasoned chicken into each of the 3 dishes to dredge and fully coat in breadcrumbs. Go for a light but even coating of flour, and let any excess egg drip off before pressing the chicken into the breadcrumbs. This helps ensure the coating sticks well and doesn’t clump up. Optionally let the chicken rest for 5-10 minutes to help the coating hydrate and stick better–you can prep the salad while you do this!
Fry the Chicken: Heat 3 tablespoons of olive oil or butter (I like to use a mix of both!) in a large skillet set over medium heat. Once heated, place two pieces of the breaded chicken in the pan, taking care not to overcrowd so there’s plenty of room for browning. Cook on each side for about 2 minutes or until the breading is golden brown and crispy and the chicken is cooked through to 165°F.
Repeat Frying: Place the fried chicken breasts on a wire rack set over paper towels to drain. Add the remaining 3 tablespoons of olive oil or butter to the skillet and pan fry the remaining 2 chicken breasts.
Mix the Dressing: While the chicken breasts drain, in the bottom of a large 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. Taste and adjust the seasonings as desired.
Toss the Salad: Add 4 cups of arugula to the bowl with the dressing and toss (with your hands or tongs) to coat.
Plate the Chicken: Add a portion of salad to each plate. Top each salad serving with shaved Parmesan cheese. Place the sliced chicken breasts on top of or alongside the salad. Serve with lemon wedges.
How to Store, Freeze, and Reheat
Store leftover crispy chicken Milanese in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in a 400°F oven or air fryer until the chicken regains its crispy texture. I do not recommend freezing the salad.
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