All you need are a few ingredients, and you can turn plain chicken breasts into this flavorful chicken Milanese recipe. It’s so easy to make, and crispy breaded chicken cutlets are always a crowd-pleaser for both kids and adults. Simple, quick, and flavorful, this chicken recipe is perfect for any occasion.
Originating from Milan, Italy, this dish was made with veal, but chicken soon became a popular variation that took over. Like this chicken florentine recipe, chicken Francese recipe, and chicken piccata, this chicken Milanese recipe comes together effortlessly in a few simple steps making for a fuss-free weeknight dinner recipe.
What You Need to Make This Recipe
Chicken — I use boneless, skinless chicken breasts that I cut in half, so they are thinner. You can buy butterflied chicken breasts if you want to skip that step.
Panko breadcrumbs — I like using Japanese breadcrumbs as they absorb less oil than traditional breadcrumbs, so the chicken is more crisp and crunchy when fried.
Olive oil – this is used for frying the chicken, but you can also use vegetable oil if you do not have olive oil.
Arugula — the texture and flavor of the peppery arugula with lemon complement the crispy chicken wonderfully.
How to Make Chicken Milanese
1. Cut the chicken breasts in half lengthwise, creating 4 cutlets in total.
2. Place each cutlet between 2 pieces of plastic wrap. Using a meat mallet or rolling pin, pound the cutlet to ¼-inch thickness.
3. Remove the plastic wrap and pat the cutlets dry with a paper towel. Sprinkle them all over with 1 teaspoon of salt and ½ teaspoon of pepper.
4. In a shallow dish, place the flour. In a separate shallow dish, place the beaten eggs. In a third shallow dish, place the panko. Working with one cutlet at a time, dredge each piece in flour, then shake to remove any excess.
5. Coat the flour-coated chicken breasts in the beaten egg.
6. Then, coat the chicken in breadcrumbs, pressing gently to adhere. Place on a tray or plate.
7. Heat ½ cup olive oil in a large skillet over medium heat. Add 2 breaded cutlets. Cook until golden brown, about 3 to 4 minutes. Flip and continue cooking for another 3 to 4 minutes until golden brown and a food thermometer inserted into the center registers 165°F. Remove and let drain on the paper towels lined plate or tray. Repeat with the remaining olive oil and breaded cutlets.
8. Season the cutlets with ¼ teaspoon of salt. In a large bowl, toss together the arugula, lemon juice, parmesan, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Serve the chicken immediately with arugula salad and extra lemon wedges.
Pro Tips for Making This Recipe
- It’s best to serve chicken Milanese immediately, as the coating on the chicken will soften as it sits.
- Do not skip pounding the chicken breasts thin. Doing so ensures that they will cook through quickly. They will stay moist as you don’t risk the exterior drying out as the interior cooks.
- If you don’t have panko breadcrumbs, you can swap them for regular breadcrumbs. It won’t be as crispy, but it’ll still be delicious.
- Make sure that the oil is hot before adding the breaded chicken to the pan, or the chicken will become greasy. The oil should be shimmering and if you drop a piece of panko in, it’ll sizzle if the oil is ready.
- Press the chicken cutlets into the panko breadcrumbs, so they’re evenly coated, you don’t want spots without any panko.
Frequently Asked Questions
What does Milanese style mean?
To prepare chicken Milanese-style means in the style of Milan where you dredge thin slices of chicken in eggs and seasoned breadcrumbs before frying them. You can also use this method to cook veal, steak, and pork.
What’s the difference between this and chicken parmesan?
The two chicken dishes are very similar and have similar ingredients. However, chicken parmesan has parmesan mixed into the breadcrumb seasoning. Chicken parmesan is also lightly pan-fried in oil before being finished off in the oven with marinara and cheese on top.
How do I store and reheat leftovers?
If you have leftover chicken, store them in an airtight container in the refrigerator for up to 4 days. Keep the salad separate from the chicken, so they do not make the cutlets soggy. You can reheat them in a toaster oven or oven to keep them crispy.
If you love this recipe try these out!
If you’ve tried this Chicken Milanese recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chicken Milanese
Equipment
- Meat mallet
- Plastic wrap
- Skillet
- Large bowl
Ingredients
- 2 12-ounce boneless, skinless chicken breasts (675g)
- 1½ teaspoons salt divided
- ¾ teaspoon ground black pepper divided
- ¾ cup all-purpose flour (90g)
- 2 large eggs beaten
- 2 cups panko breadcrumbs (135g)
- ¾ cup olive oil divided (180mL)
- 2 cups packed baby arugula (50g)
- 1 tablespoon lemon juice
- ¼ cup shaved parmesan (20g)
- Lemon wedges for serving
Instructions
- Cut the chicken breasts in half lengthwise creating 4 cutlets in total. Place each cutlet between 2 pieces of plastic wrap. Using a meat mallet or rolling pin, pound the cutlet to ¼-inch thickness. Remove the plastic wrap and pat the cutlets dry with a paper towel. Sprinkle them all over with 1 teaspoon of salt and ½ teaspoon pepper.
- In a shallow dish, place the flour. In a separate shallow dish, place the beaten eggs. In a third shallow dish, place the panko. Working with one cutlet at a time, dredge each piece in flour, then shake to remove any excess. Coat in the egg and then in breadcrumbs, pressing gently to adhere. Place on a tray or plate.
- Line a plate or tray with a few paper towels.
- Heat ½ cup olive oil in a large skillet over medium. Add 2 breaded cutlets. Cook, until golden brown, about 3 to 4 minutes. Flip and continue cooking for another 3 to 4 minutes until golden brown and a food thermometer inserted into the center registers 165°F. Remove and let drain on the paper towels.
- Add the remaining ¼ cup of olive oil to the skillet. Repeat the cooking process with the remaining 2 breaded cutlets. Season the cutlets with ¼ teaspoon of salt.
- In a large bowl, toss together the arugula, lemon juice, parmesan, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Serve the chicken immediately with arugula salad and extra lemon wedges.
Notes
- It’s best to serve chicken Milanese immediately, as the coating on the chicken will soften as it sits.
- Do not skip pounding the chicken breasts thin. Doing so ensures that they will cook through quickly. They will stay moist as you don’t risk the exterior drying out as the interior cooks.
- If you don’t have panko breadcrumbs, you can swap them for regular breadcrumbs. It won’t be as crispy, but it’ll still be delicious.
- Make sure that the oil is hot before adding the breaded chicken to the pan, or the chicken will become greasy. The oil should be shimmering and if you drop a piece of panko in, it'll sizzle if the oil is ready.
- Press the chicken cutlets into the panko breadcrumbs, so they’re evenly coated, you don’t want spots without any panko.
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