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–+ servings
sliced chicken milanese on a bed of arugula with lemon wedges.
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4.67 from 18 votes

Chicken Milanese Recipe

This traditional chicken Milanese features thin, tender chicken cutlets breaded in a savory Parmesan-Panko coating and pan-fried until golden. Served with a bright lemon arugula salad.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 585kcal
Author: Becky Hardin

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
    slicing raw chicken breasts in half crosswise on a cutting board.
  • 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.
    pounding a halved raw chicken breast under plastic wrap with a meat mallet.
  • Sprinkle each piece of chicken with salt and pepper to taste.
    4 seasoned thinly-sliced raw chicken breasts on a cutting board.
  • 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
    whisking raw egg in a small dish with a fork.
  • 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
    seasoned breadcrumbs in a small dish.
  • Dip each piece of chicken into each of the 3 dishes to dredge and fully coat in breadcrumbs.
    holding a breaded raw chicken breast.
  • 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
    breaded raw chicken breasts in a buttered frying pan.
  • Add the remaining olive oil or butter to the skillet and pan fry the remaining chicken breasts.
    3 tablespoons olive oil
    cooked breaded chicken breasts in a frying pan.
  • 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
    seasoned oil in a glass bowl.
  • Add in the arugula and toss to coat.
    4 cups arugula
    dressed arugula in a glass bowl.
  • 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
    overhead view of crispy fried chicken milanese sliced over salad with lemon wedges and cheese.

Video

Notes

*If you find thin-sliced chicken breasts at the store, you can use 4 of those instead to save on prep time.
**Regular or Italian breadcrumbs will work in this recipe but won't turn out as crisp as Panko.
Tips:
  • 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. 
Air Fryer Method: Preheat your air fryer to 400°F, generously spray both sides of the breaded chicken with oil, and air fry for 8-10 minutes, flipping halfway through, until the internal temperature reaches 165°F.
Make-Ahead: Place the breaded cutlets in a single layer on a baking sheet lined with parchment paper. Cover tightly with plastic wrap and refrigerate for up to 24 hours before cooking.
Storage:Store chicken Milanese in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 1serving | Calories: 585kcal | Carbohydrates: 26g | Protein: 35g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.03g | Cholesterol: 178mg | Sodium: 559mg | Potassium: 656mg | Fiber: 1g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 6mg | Calcium: 176mg | Iron: 3mg