This post may contain affiliate links, please see the privacy policy for details.
Chicken Milanese is one of those recipes that feels fancy but is secretly so simple to make. Juicy chicken cutlets are coated in a garlicky, cheesy breadcrumb crust and pan-fried to crispy perfection—yes, it’s every bit as good as it sounds! I love how versatile this dish is; you can pair it with just about any side, from a fresh salad to buttery pasta. It’s quick enough for weeknights but impressive enough for when you want to feel a little extra in the kitchen. Once you make this, your family will be requesting it on repeat!
Chicken Milanese is a tasty recipe from Italy that’s quick and easy to whip up. The succulent chicken breast pairs beautifully with the bold garlic and parmesan flavors.
Love Italian flavors? You might also enjoy pasta alla gricia, chicken piccata, or pasta alla carbonara. Also try pistachio tiramisu or lemon pizzelle.
Why You’ll Love It
Easy to make: Chicken Milanese is a simple dish to prepare. The main steps are pounding and breading the chicken and pan-frying it until golden brown.
A quick dish to make: You can have chicken Milanese ready in under half an hour, making it ideal for dinner on a busy weeknight.
Tastes so good: Succulent breaded chicken, flavored with parmesan cheese, is delicious served with lemon wedges to squeeze on top.
A versatile dish: You can pair these chicken cutlets with anything from pasta to rice, mashed potatoes or mac and cheese. It also goes well with most vegetable and salad sides.
Crispy Chicken Milanese Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: Boneless skinless chicken breasts are best for this recipe.
Seasonings: Garlic powder, onion powder, salt, and pepper flavor the breading.
Breadcrumbs: Panko bread crumbs offer the crispiest result.
Parmesan cheese: Adds a creamy, salty flavor.
Eggs: To ensure the breading sticks to the chicken.
Olive oil: For pan-frying.
How to Make Breaded Chicken Milanese
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the chicken: Cut each chicken breast in half and pound until thin with a meat mallet or rolling pin. Sprinkle over some of the seasonings.
Prepare your breading station: Beat the eggs in a shallow dish, put the flour in a second dish and combine the remaining seasonings with the breadcrumbs and parmesan in a third dish.
Coat the chicken pieces: Dip the chicken into the flour and shake off the excess. Next dip it into the beaten egg and let it drip again. Finally dip it into the breadcrumbs, pressing some into the chicken so it sticks better.
Cook the coated chicken: Heat oil in a large frying pan or large skillet over a medium heat. Pan-fry the chicken in a single layer on both sides until crispy and golden brown and transfer to a baking sheet with a wire rack over it.
Serve and enjoy: Grind a little kosher salt and pepper over the chicken Milanese and serve immediately with lemon wedges.
Substitutions and Variations
Chicken: You can swap out the chicken breast for either pork tenderloin or veal cutlets.
Gluten-free option: If you want a gluten-free version, use gluten-free flour and panko.
Spice it up: Adding ¼ to ½ teaspoon of red chili flakes to the panko will give you a slight kick.
Use a spice/herb mix: If you want to be adventurous or add a twist, add your favorite spice mix to the panko coating. Cajun seasoning, furikake, everything bagel seasoning, Italian seasoning, and garam masala are some examples. This will not achieve authentic chicken Milanese, but it’s fun to have variations.
Olive oil: You can use any neutral-flavored oil to pan-fry the chicken Milanese.
Fresh parsley: Minced fresh basil leaves are also a tasty garnish.
Serving Suggestions
Appetizers: Begin your meal with peperonata and homemade focaccia.
Side dishes: Chicken Milanese pairs with anything from rice or pasta to mashed potatoes or fondant potatoes. Consider a lemon parmesan salad or arugula salad on the side.
Desserts: To finish, serve chocolate tiramisu or Italian almond cake.
How to Store Chicken Milanese Cutlets
Store: Keep leftovers refrigerated for up to 4 days, wrapped in plastic wrap or in an airtight container.
Freeze: To freeze, wrap tightly in plastic wrap or place in a freezer bag and keep in the freezer for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: To reheat, warm the chicken in the oven at 170°F for about 10 minutes. Using the microwave will make the breading soggy, but if you’re in a rush you can heat it for 30 seconds to 1 minute on high.
Top Tips
Coating the chicken: When coating the chicken, use one hand for dry ingredients and the other for wet ingredients. Also, using a fork saves your fingers from getting covered in coating as well as keeping your kitchen clean.
Efficient breading station: Make sure to set up your breading station in the following order for easier and faster breading: chicken, flour, eggs, panko bread crumb mixture.
Don’t overcrowd the skillet: When cooking the chicken, work in batches to ensure even cooking.
Pollo alla Milanese FAQs
Keep an eye on your heat. If the oil is too hot, it will burn your coating almost immediately while the chicken is still raw in the middle. If the oil is too cold, your chicken will be very greasy from sitting in the oil too long to cook. A good way to test your oil is by putting it into the pan cold, then, putting 1 drop of water at the same time. Once you hear your water crackling, you know your pan is hot enough to fry.
You don’t have to but you might like to let the chicken sit in a mixture of olive oil, lemon juice and garlic for half an hour before breading and cooking. The citrus from the lemon juice helps tenderize the chicken.
Chicken Milanese Recipe
Chicken Milanese
Equipment
- Skillet Large
- Meat Mallet or Rolling Pin
Ingredients
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 2 Teaspoons kosher salt
- 1 Teaspoon black pepper
- 2 chicken breasts, boneless and skinless
- 1 Cup all-purpose flour
- 2 eggs, beaten, large
- 1 ½ Cups panko breadcrumbs
- ½ Cup parmesan cheese, finely grated
- 1 Cup olive oil, for pan-frying
To Serve:
- Wedges lemon
- fresh parsley, chopped
- parmesan cheese, grated
Instructions
- Prepare one baking sheet with parchment paper and another with parchment paper (or paper towels) and a rack.
- Mix the garlic powder, onion powder, salt, and black pepper in a small bowl. Set aside.
- Cut each breast in half horizontally by pressing an open palm on top of the breast, lifting your fingers, and carefully slicing through.
- Cover each piece with plastic wrap and pound with a rolling pin, heavy skillet, or meat mallet until ⅓ inch thick. Sprinkle each side with some of the seasoning mix, reserving the rest.
- In a shallow tray, add the beaten eggs. In another shallow tray, add the flour. In a third shallow tray, combine the remaining seasoning, breadcrumbs, and Parmesan cheese.
- Place and coat the chicken breast in the flour, shaking off any excess. Next, dip and coat the chicken in the beaten egg and let drip.
- Now put the chicken in the panko, scooping the crumbs over the chicken until fully coated, pressing the panko into the chicken if needed. Transfer to the parchment lined baking sheet.
- Continue until all of the pieces are coated.
- In a large skillet or large nonstick pan, heat the olive oil over medium-high heat. Once hot, work in batches to fry the chicken, 2 or 3 minutes on each side.
- Transfer the cooked chicken to the lined baking sheet with a rack and sprinkle each piece with a pinch of salt and pepper. Serve with lemon wedges.
Notes
Efficient breading station: Make sure to set up your breading station in the following order for easier and faster breading: chicken, flour, eggs, panko bread crumb mixture.
Don’t overcrowd the skillet: When cooking the chicken, work in batches to ensure even cooking.
Nutrition
Chicken Milanese is such a simple dish to prepare and the crispy breading contrasts beautifully with the succulent chicken inside. Pair it with anything you like. Pasta, rice, mashed potatoes, salad – anything goes! Once you taste how delicious this recipe is, you’ll want to make it often.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Chicken Milanese is a new favorite. Crispy, juicy, and so easy to make!