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    Home » Recipes » Main Dishes » Chicken Milanese

    Chicken Milanese

    Published: April 28, 2022 · Modified: Apr 28, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This classic Italian Chicken Milanese is perfect for entertaining guests or as a simple weeknight meal. Chicken cutlets coated in panko and pan-fried until golden brown, it is so easy to make this restaurant-quality meal at home. Served with a fresh arugula salad tossed together in seconds, this will be your new favorite chicken dinner.

    A plate with chicken Milanese alongside an arugula salad.
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    Pinterest graphic of chicken Milanese sliced by a salad.
    Pinterest graphic of a platter with three chicken Milanese cutlets over a bed of arugula.
    Pinterest graphic of an overhead view of a plate of chicken Milanese with arugula salad.
    Pinterest graphic of a platter of chicken Milanese over arugula salad with lemon wedges.
    Pinterest graphic of a plate of chicken Milanese with a side of arugula salad.

    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

    Ingredients needed to make chicken Milanese.

    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

    Set of two photos showing chicken breasts sliced in half and pounded thin.

    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.

    Set of two photos showing the meat seasoned and coated in flour.

    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.

    Set of two photos showing cutlets dipped in beaten egg and coated in panko.

    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.

    Set of two photos showing cutlets fried in a pan and arugula salad tossed together.

    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.

    A plate with chicken Milanese with pieces sliced beside a handful of arugula with parmesan.

    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.

    A platter of chicken Milanese over a bed of arugula.

    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!

    • A plate of chicken Francese with a glass of wine in the background alongside a skillet.

      Chicken Francese

    • A plate with a serving of chicken cacciatore in front of a pan with more chicken.

      Chicken Cacciatore

    • An overhead shot of chicken alfredo with spinach in a blue bowl

      Chicken Alfredo

    • An overhead shot of creamy cajun chicken pasta

      Cajun Chicken Pasta

    • Two plates with chicken fried steak with gravy on top with mashed potatoes and peas.

      Chicken Fried Steak

    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!

    Overhead view of a plate of chicken Milanese with salad on the side.
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    5 from 1 vote

    Chicken Milanese

    Made with simple ingredients, this Chicken Milanese recipe comes together quickly for the perfect weeknight dinner. Pan-fried until golden and crispy, this chicken recipe will become a household favorite.
    Course Main Course
    Cuisine Italian
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 4 servings
    Calories 819kcal
    Author John Kanell

    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.

    Video

    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.

    Nutrition

    Calories: 819kcal | Carbohydrates: 41g | Protein: 48g | Fat: 51g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1427mg | Potassium: 795mg | Fiber: 2g | Sugar: 2g | Vitamin A: 474IU | Vitamin C: 5mg | Calcium: 174mg | Iron: 4mg
    *Nutrition Disclaimer
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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