Crispy, golden, and full of flavor, Chicken Milanese is a simple and impressive classic Italian dish that’s perfect for both a quick weeknight dinner and a special weekend meal.
If you grew up loving crispy chicken tenders, consider Chicken Milanese the lighter, more flavorful grown-up version. For this classic Italian chicken recipe, we coat thin, juicy chicken cutlets in a parmesan breadcrumb crust and pan-fry them until they’re golden brown and perfectly crunchy.
Whether you need a quick and easy weeknight meal or an impressive special occasion dinner that’s simple and easy to make, this Chicken Milanese recipe is ready in just 30 minutes with minimal fuss. Pair it with the lemony arugula salad below or a bright tomato salad for a fresh and balanced dinner. We also love it served with carbonara pasta for a hearty meal everyone will love.
What is Milanese?
Milanese, named after its city of origin, Milan, is a classic Italian dish that’s often made with chicken, but can also be made with pork or veal. Thin slices of meat are coated three times, once in flour, then an egg wash, and finally in seasoned breadcrumbs before getting pan-fried.
Chicken Milanese is often compared to or confused with Chicken Parmesan, but the two dishes have a few differences that make them unique. Chicken Milanese is lighter and simpler, served without any sauces or melted cheese, while Chicken Parmesan is often topped and baked with marinara sauce and melted mozzarella cheese for a heartier dish.
How to Make Chicken Milanese?
Chicken Milanese Ingredients
Chicken Milanese Process
- Place chicken breast cutlets between two pieces of plastic wrap or parchment and pound with a meat mallet or rolling pin until very thin, ¼” thickness. Season cutlets with salt and pepper.
- Pour breadcrumbs, Parmesan, and Italian seasonings into a shallow dish with a rim and stir together.
- Dredge each cutlet with flour, and shake off any excess. Dip each cutlet in the beaten eggs, shaking off any excess. Finally, dip each cutlet into the breadcrumb mixture and shake until fully covered in an even, thin layer.
- Place a large pan over medium-high heat and add 4 tablespoons of oil. Once oil has reached 350˚F, carefully add 2 cutlets to the pan and panfry on each side for 3 to 4 minutes or until well browned (the internal temperature should be at least 165˚F, and the center of the cutlet no longer pink).
- Transfer chicken Milanese to a baking sheet lined with a cooling rack. Season with salt and pepper.
Arugula Ingredients
Arugula Process and Assembly
- Combine arugula, lemon juice, oil, and some salt and pepper into a mixing bowl and toss together.
- Place cutlets onto a platter and serve with lemon wedges and a side of seasoned arugula or individually plate each Milanese and top with a handful of arugula.
Variations for Chicken Milanese
Our recipe is simple and traditional, but you can easily make Milanese your own! Try any of these variations:
- Swap the chicken for thin slices of pork, veal, or turkey cutlets.
- Make it vegetarian by using sliced tofu or eggplant instead of chicken.
- Panko is a coarser coating that adds a thin layer of crunch to the chicken, but you can swap that out for traditional breadcrumbs, which are finer in texture and will coat the chicken more evenly. You could also mix in crushed Ritz crackers, almond flour, or cornflakes for different textures.
- Swap the grated Parmesan cheese for Pecorino Romano or Asiago cheese.
- Spruce up the seasonings! Add a hint of smokiness with smoked paprika, a touch of heat with red pepper flakes, or dried basil to brighten the flavors.
Tips for the BEST Milanese
- Make sure to pound the chicken to an even thickness. This will help prevent some parts from cooking too quickly and drying out before the rest cooks through.
- To dredge the chicken, prepare three dishes side by side, one for the flour, one for the egg wash, and one for the breadcrumb mixture. Keep one hand dry for flour and breadcrumbs, and the other for dredging the chicken in egg wash. Shake off any excess of each ingredient before moving on to the next.
- Cooking just two cutlets at a time prevents the chicken from overcrowding and keeps the oil hot enough to quickly crisp and cook the chicken.
- To reheat leftover chicken Milanese, heat a small amount of oil in a pan over medium heat and pan-fry until warmed through and the outside is crispy again. Alternatively, you can reheat in the air fryer by preheating it to 400°F and air-frying for 5 to 10 minutes, or until warm and crispy.
What to Serve with Chicken Milanese?
Our simple lemon arugula salad is perfect for a light and fresh dinner, but Chicken Milanese goes well with a number of dishes. Here are some delicious ways to enjoy it:
For a light and bright pasta meal, serve chicken Milanese with garlic and lemon pasta, capellini with garlic, lemon, and parmesan, or spaghetti squash and broccoli alfredo.
Serve this chicken alongside roasted vegetables, like cauliflower, crispy potatoes, maple roasted acorn squash for a heartier, but still healthy option.
And if you’re not a fan of arugula, but want a light and fresh salad to pair with this crispy coated chicken, enjoy it along with a wedge salad, summer corn salad, caprese salad, or a Green Goddess summer salad.
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Chicken Milanese
Crispy, golden, and full of flavor, Chicken Milanese is a simple and impressive classic Italian dish that’s perfect for both a quick weeknight dinner and a special weekend meal.
Servings:
INGREDIENTS
INSTRUCTIONS
-
Place chicken breast cutlets between two pieces of plastic wrap or parchment and pound with a meat mallet or rolling pin until very thin, ¼” thickness.
-
Season cutlets with salt and pepper.
-
Pour breadcrumbs, Parmesan, and Italian seasonings into a shallow dish with a rim and stir together.
-
Dredge each cutlet with flour, shake off any excess.
-
Dip each cutlet in the beaten eggs, shaking off any excess.
-
Finally dip each cutlet into the breadcrumb mixture and shake until fully covered in an even, thin layer.
-
Place a large pan over medium-high heat and add 4 tablespoons oil.
-
Once oil has reached 350˚F carefully add 2 cutlets to the pan and panfry on each side for 3 to 4 minutes or until well browned (the internal temperature should be at least 165˚F, and the center of the cutlet no longer pink).
-
Transfer chicken Milanese to a baking sheet lined with a cooling rack. Season with salt and pepper.
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Add remaining oil to pan, once heated repeat step 8 with the remaining cutlets.
To serve
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Combine arugula, lemon juice, oil, and some salt and pepper into a mixing bowl and toss together.
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Place cutlets onto a platter and serve with lemon wedges and a side of seasoned arugula or individually plate each Milanese and top with a handful of arugula.
Calories: 644kcal Carbohydrates: 45g Protein: 25g Fat: 40g Saturated Fat: 8g Polyunsaturated Fat: 5g Monounsaturated Fat: 25g Trans Fat: 0.01g Cholesterol: 129mg Sodium: 2231mg Potassium: 446mg Fiber: 4g Sugar: 2g Vitamin A: 645IU Vitamin C: 10mg Calcium: 240mg Iron: 5mg
CUISINE: Italian
KEYWORD: chicken cutlet recipes, easy dinner recipe
COURSE: dinner, lunch, Main Course
