This post may contain affiliate links. See my disclosure policy.
This chicken Milanese recipe takes tender chicken breasts and coats them in a crunchy, cheesy, and buttery coating. Best of all, this recipe takes just 10 minutes to whip up, and it’s easily the most versatile chicken recipe you’ll find!
I’m a sucker for a good chicken recipe. Seriously, I probably eat chicken more than any other protein because of its affordability, versatility, and how easy they are to cook.
As much as I love cooking chicken in the air fryer or as meatballs, it’s good to switch it up every now and then. This chicken Milanese recipe may be simple, but the results are exceptional, and you will add it your dinner rotation!
Table of Contents
What is chicken Milanese?
Not to be confused with Milanesa, chicken Milanese, as you can probably guess, originated in Milan, Italy. While usually made with veal, this particular recipe calls for chicken breasts to be flattened, then coated in a combination of egg, flour, and a cheesy breadcrumb mixture.
Similar to chicken schnitzel or cutlets, once seasoned, the chicken is pan-fried in butter until golden brown and crispy on the outside. We usually serve this chicken with noodles to a simple green salad, and I’ll be sure to leave a few extra suggestions below.
- It’s quick and easy. Like chicken Caprese, minimal prep time and just a handful of basic ingredients are all that’s needed to make this dish.
- Versatile. Just like chicken parmesan or chicken piccata, you can serve this atop pasta, in a salad, or alongside mac and cheese.
- It’s relatively healthy. Like my parmesan crusted chicken, while there is some butter and cheese in this recipe, it’s really pretty minimal. Considering chicken is a lean and protein-rich option, I’d say it’s a healthy choice.
Ingredients needed
If you’ve tried our chicken parmigiana or parmesan crusted chicken before, this recipe is quite similar, but without the toppings. Here is everything it calls for.
- Chicken. Four boneless skinless chicken breasts. You want the chicken to be about a 1/4-inch in thickness, so use a meat mallet to pound them down. While chicken breasts are preferred, you can also use boneless chicken thigh fillets or tenderloins.
- Salt and pepper. To sprinkle on the outside of the chicken.
- Flour. The first coating for the chicken.
- Eggs. The second coating for the chicken, for the bread crumbs to stick to.
- Bread crumbs. Both regular and panko breadcrumbs are used for added texture.
- Parmesan cheese. Freshly grated and added to the breadcrumb mixture.
- Olive oil. Or any neutral cooking oil will do. This will be combined with the butter to cook the chicken.
- Butter. Preferably unsalted.
- Lemon wedges, lemon juice, parsley, and flaky sea salt. Optional, for garnish.
Find the printable recipe with measurements below.
How to make chicken Milanese
For how sophisticated this dish turns out, it’s pretty darn simple to make. This is a perfect recipe for initiating you into the kitchen if you’re not used to making food from scratch.
Step 1- Season the chicken. First, line a plate with paper towels and set it aside. Then, pound the chicken breast fillets until they’re all equal in thickness, and season all sides with salt and pepper.
Step 2- Make the coating for the chicken. Add the flour to one shallow bowl, whisk the eggs in a second bowl, and add the breadcrumbs and parmesan cheese to a third shallow dish.
Step 3- Coat the chicken breasts. Dip the flattened chicken breasts in the flour, then shake off any excess into the bowl. Dip them in the egg mixture, again shaking off any excess, and dredge them in the breadcrumb mixture. Press the bread crumbs into the chicken breast, so it sticks. Repeat this process until all of the chicken has been crumbed.
Step 4- Cook the chicken. Add half the oil and half the butter in a large skillet over medium-high heat. Once the butter has melted, and the pan is hot, add the breasts and cook them for 7-10 minutes, until golden brown on both sides.
Step 5- Serve. Once the chicken is fully cooked, place them on a plate lined with paper towels or a wire rack. Serve immediately.
Recipe tips and variations
- Don’t overcook the chicken. It will continue cooking after you’ve removed it from the heat. You can also check its doneness by using a meat thermometer. Once the chicken has an internal temperature of 165F, it’s ready to eat!
- Let the chicken rest. My #1 tip when cooking any meat, let the chicken rest on the wire rack for 5 minutes before serving. This lets the juices redistribute, which in turn, will yield a more juicy chicken.
- Change up the spices. To the breadcrumb mixture. Italian seasoning, garlic powder, and onion powder are all fabulous alternatives.
- Add extra parmesan cheese on top. I like to amp up the cheesy flavor by sprinkling a little extra parmesan while the chicken is frying. It not only amplifies the flavor but it also makes the coating extra crispy.
- Splash a little hot sauce. I’m a spice fiend so I sometimes add a splash of sauce to the breadcrumb mixture, for a little kick.
What to serve with this recipe
When it comes to what to serve with your chicken Milanese, the opportunities are literally endless. Many people enjoy it with a healthy serving of asparagus, broccoli, or an arugula salad. The combination of fresh veggies with savory, rich chicken will complement each other perfectly.
Simple sauteed vegetables work well too, like green beans, potatoes, carrots, and broccolini.
Alternatively, you can pair your chicken with an equally flavorful side dish, like cabbage steaks, scalloped potatoes, or french fries.
Storage instructions
To store: Wrap leftover chicken tightly in plastic wrap and refrigerate them for up to 3 to 4 days.
To reheat: Place leftovers on a baking sheet lined with parchment paper and bake at 177°C for 10-12 minutes or until they’re fully reheated. You can also use the microwave but the chicken won’t be as crispy.
To freeze: Transfer the cooled fried chicken cutlets to an airtight container or freezer-safe bag and freeze for up to 6 months.
Frequently asked questions
Milanese style refers to dredging thin slices of meat in a combination of eggs and breadcrumbs before frying them until golden brown.
A chicken cutlet is basically a chicken breast that has been sliced horizontally to make two thinner pieces. Chicken Milanese is usually made with flattened chicken breasts, though you could swap them for chicken cutlets and double up the serving.
Yes! I sometimes want to lighten things up so I bake the chicken instead of frying it. To bake, add the chicken to a lined baking sheet and bake in a preheated oven at 180C/350F for 35 minutes, flipping halfway through,.
More Italian-style chicken recipes to try
- Tuscan chicken– My family’s favorite weeknight skillet dinner.
- Chicken Florentine– The creamy sauce and spinach combination is *chef’s kiss.*
- Air fryer chicken parmesan– A lightened-up but just as delicious version of the classic.
- Chicken Marsala– Deceptively easy yet always elegant.
Chicken Milanese
Video
Ingredients
- 4 chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 2 large eggs whisked
- 1/2 cup bread crumbs
- 1 cup panko bread crumbs
- 1/2 cup parmesan cheese
- 1 tablespoon oil
- 2 tablespoons butter unsalted
Instructions
- Pound the chicken breast fillets and season with salt and pepper.
- In one bowl, add the flour, in the second bowl, add the eggs, and in the third, mix together the bread crumbs, panko, and parmesan cheese.
- Dip the chicken in the flour, shake off any excess, then the eggs, shake off any excess, then in the parmesan/bread crumb mixture. Press the bread crumbs and parmesan cheese into the chicken so it sticks. Repeat the process until all the chicken is crumbed.
- Add the oil and butter into a pan or skillet and place over medium heat. Once hot, add the chicken and cook for 7-10 minutes, or until golden on both sides.
- Remove the chicken from the pan and place them on a plate lined with a paper towel.
Notes
Nutrition
Recipe originally posted March 2023, but updated to include new information and a recipe video for your benefit.
Easy and excellent
Awesome recipe. My only addition to the breadcrumbs was sicilian oregano and thyme. Super recipe.
I serve topped with a salad of arugula, oil and vinegar, and shaved Parmesan cheese. Amazing flavors.
Is there any substitute for the eggs? I am allergic to eggs but want to make this recipe cause it looks delicious.
If mayonnaise works, use it instead. Other wise brush with olive oil in place of eggs.
Can I use almond flour? for low carb?
I haven’t tried but I don’t see why not!
can i do this in the air fryer? if so directions please. thank you
I haven’t tried but you can search my air fryer chicken parmesan and follow those instructions.