Chicken Milanese

Chicken Milanese is an easy but impressive weeknight meal made with pounded chicken cutlets that are dredged in breadcrumbs and pan-fried resulting in a crispy golden brown coating.

Total 44 minutes
Serves 4 servings
Dinner
American, Italian

Jump to the recipe

Chicken Milanese is an easy but impressive weeknight meal made with pounded chicken cutlets that are dredged in breadcrumbs and pan-fried resulting in a crispy golden brown coating.

Why this recipe works

Chicken Milanese is an Italian dish from Milan that was originally served with veal instead of chicken. It’s a dish that is characterized by its thinly sliced and pounded meat that’s been dredged in flour, egg, then breadcrumbs and finally fried in a skillet of oil fairly similar to how you’d prepare chicken parmesan.

The results are golden and crispy with a delicate crumb and tender white meat interior. It’s a great dish for entertaining guests or for an easy weeknight meal using pantry staple ingredients.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – We used two large chicken breasts, about 1 1/2 pounds then sliced them in half to make 4 cutlets. You want to pound the chicken fairly thin, about 1/4 inch thick. Alternatively, you can buy chicken cutlets from the grocery store, however, you do want to be sure they are about 1/4 inch thick before beginning – so if needed, make sure you pound them. This tenderizes the meat and helps the cutlets cook quicker.

How to Make Chicken Milanese

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Rinse chicken breasts and pat dry with paper towels.
Cut each breast in half by butterflying them, then separating with a knife. You will now have 4 breasts.
Pound each breast fairly thin, but not so thin that it falls apart.
In a medium bowl, combine flour with 1 tablespoon garlic salt, 1/2 tablespoon black pepper, and 1/2 tablespoon onion powder. Pour contents onto a dinner plate.
In a second bowl, combine bread crumbs with remaining garlic salt, pepper, and onion powder. Pour contents onto a second dinner plate.
In a third bowl, whisk together eggs and water. Carefully pour contents onto a third dinner plate.
Using gloved hands, press the pounded chicken filet into the flour mixture, coating both sides and gently shaking off any excess.
Dip floured chicken into egg mixture, again coating both sides and allowing excess to drip off.
Finally, press the egg coated chicken into the bread crumb mixture. Gently press both sides of chicken to ensure they are evenly coated.
Place chicken on a wire rack and repeat this process for the remaining chicken filets.
Add olive to a large heavy-bottomed skillet. You want enough oil to coat the bottom of the pan, but not so much that the chicken will be submerged. Heat oil over medium heat until shimmering.
You will need to work in batches as the chicken filets are large and you don’t want to crowd them. Place chicken filet in hot oil and cook for 2-3 minutes. Turn chicken over with tongs and cook an additional 2-3 minutes. The breading should be nicely browned.
Remove to paper towels and keep warm while you cook the remaining chicken.

Frequently Asked Questions & Expert Tips

How do I store leftover Chicken Milanese?

Store leftover Chicken Milanese in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the oven at 350F or in an air-fryer to retain the crispy coating.

Serving Suggestions

Chicken Milanese is typically served with a leafy green salad and lemon wedges, however, you can incorporate just about any type of side dish you’d like to make it a complete meal. Try green beans, roasted Brussels sprouts, broccoli, asparagus, carrots, or mashed potatoes on the side. Optionally garnish with freshly shaved or grated parmesan.

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Recipe

Chicken Milanese

Chicken Milanese is golden and crispy with a delicate crumb and tender white meat interior. It's a great dish for entertaining guests or for an easy weeknight meal using pantry staple ingredients.

Ingredients

2 large chicken breastsabout 1 1/2 pounds
2 cups breadcrumbs
2 cups all-purpose flour
2 Tablespoons garlic saltdivided
1 Tablespoon black pepperdivided
1 Tablespoon onion powderdivided
2 large eggs
2 Tablespoons water
3 Tablespoons olive oil

Instructions

Rinse chicken breasts and pat dry with paper towels.
Cut each breast in half by butterflying them, then separating with a knife. You will now have 4 breasts.
Pound each breast fairly thin, but not so thin that it falls apart.
In a medium bowl, combine flour with 1 tablespoon garlic salt, 1/2 tablespoon black pepper, and 1/2 tablespoon onion powder. Pour contents onto a dinner plate.
In a second bowl, combine bread crumbs with remaining garlic salt, pepper, and onion powder. Pour contents onto a second dinner plate.
In a third bowl, whisk together eggs and water. Carefully pour contents onto a third dinner plate.
Using gloved hands, press the pounded chicken filet into the flour mixture, coating both sides and gently shaking off any excess.
Dip floured chicken into egg mixture, again coating both sides and allowing excess to drip off.
Finally, press the egg coated chicken into the bread crumb mixture. Gently press both sides of chicken to ensure they are evenly coated.
Place chicken on a wire rack and repeat this process for the remaining chicken filets.
Add olive to a large heavy-bottomed skillet. You want enough oil to coat the bottom of the pan, but not so much that the chicken will be submerged. Heat oil over medium heat until shimmering.
You will need to work in batches as the chicken filets are large and you don’t want to crowd them. Place chicken filet in hot oil and cook for 2-3 minutes. Turn chicken over with tongs and cook an additional 2-3 minutes. The breading should be nicely browned.
Remove to paper towels and keep warm while you cook the remaining chicken.

Notes

The chicken does not take long to cook because it is so thin. Essentially you just want to cook it long enough to brown both sides of the breading.
Store leftover Chicken Milanese in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the oven at 350F or in an air-fryer to retain the crispy coating.