This Chicken Milanese recipe turns out to be perfectly crispy and golden on the outside, juicy and tender on the inside. It’s easy to make and everyone I feed it to loves it!
I can’t believe I waited this long to publish this recipe. The chicken is incredibly tender and the crispy coating is super flavorful thanks to the Italian herbs mixed into the breadcrumbs.
We love serving this easy breaded chicken with a handful of vegetables mixed with lemon vinaigrette, but below we’ll show you how to serve it even more to suit any night. If you want more stuff like this, check out Crispy Pork Milanese.
main ingredients
Chicken: Use boneless, skinless chicken breast. Buy them already cut into thin cutlets, or slice a full-sized chicken breast in half horizontally to create two thin chicken breasts. The key to this recipe is to start with a thin chicken cutlet. Flour and eggs: Use a three-part breading station. Step 1 is to dust the chicken with flour and step 2 is to dip it in beaten egg. I use all-purpose flour. Breadcrumbs: After flour and eggs, the third part of breadcrumbs is breadcrumbs. I love light and crunchy breadcrumbs or homemade breadcrumbs. Italian seasonings: Since we use a lot of herbs in our breadcrumbs, we mix plenty of Italian seasonings into our breadcrumbs. Parmesan Cheese: Optional, but highly recommended. Mixing finely grated Parmigiano-Reggiano into the breadcrumb mixture makes Milanese breadcrumbs well-seasoned and even more delicious.
See the complete recipe with measurements below.
How to make chicken milanese
Tip 1: Prepare the chicken. Start with thin chicken breast cutlets (see above). Next, pound it even thinner using a meat mallet, rolling pin, or the bottom of a pot.
The pounding helps the chicken cook quickly and evenly, so the breadcrumbs turn golden brown as soon as the chicken is cooked through. Additionally, it tenderizes the meat, making your chicken tender and juicy.
Tip 2: Set up a breading station. You will need three wide, shallow bowls. First add the flour. For the second time, whisk the eggs and water until smooth. In the third, mix together the bread crumbs, Italian seasoning, Parmesan cheese, and a pinch of salt.
Tip 3: Bread the chicken. I like to handle the chicken one piece at a time and use a fork to move it around.
Dip both sides in flour, shaking off excess flour. Next, sprinkle with egg wash. Finally, press into the crumbs until evenly covered.
Gently shake off any loose crumbs, then place the breaded chicken onto the baking sheet. Continue with remaining chicken.
Tip 4: Cook the chicken. You have two choices. My favorite way to prepare them is to fry them in a pan with oil. You can also use an air fryer. Both cooking methods are provided in the recipes below.
No matter how you cook it, you’ll know it’s perfect if the coating is crispy and golden and the chicken is cooked through. Insert an internal thermometer into the center and it should read 165°F.
offer suggestions
The most classic way to make chicken Milanese is with lemon wedges and a light salad. In the photo, you can see our salad next to a simple arugula salad tossed with a lemon vinaigrette. Or swap it out for a capri salad or sautéed vegetables. We love sautéed spinach and sautéed kale.
Other ideas include polenta, risotto, or pasta such as fettuccine alfredo or buttered noodles. It’s also delicious with stir-fried vegetables. This Roasted Cabbage or Parmesan Roasted Cauliflower is my favorite. Finally, you can make a sandwich between crusty bread with arugula, tomato, and a little garlic aioli.
See more chicken recipes
crispy chicken milanese
preparation
20 minutes
cook
15 minutes
total
35 minutes
Plate chicken Milanese next to a light, fresh salad. I especially love tossing salad greens with this lemon vinaigrette. The bright and tangy dressing goes well with the chicken. Or check out our article for more offering ideas.
6 doses
Let’s see how to make the recipe
will be needed
3 boneless, skinless chicken breasts, about 10 oz (1 ¾ lb) each
1 cup (130g) all-purpose flour
2 large eggs
4 tablespoons water
1 1/2 cups (130g) breadcrumbs or homemade breadcrumbs, slightly crushed
3 tablespoons Italian seasoning
3 tablespoons finely grated Parmigiano-Reggiano (optional)
salt and freshly ground black pepper
oil for cooking
direction
1Prepare the chicken cutlets: Place the chicken breast on a cutting board, place one hand on top of the breast, and use the other hand to slice the breast in half horizontally (crosswise) to make two thin chicken breast cutlets. Repeat with remaining chicken breasts.
2sear the chicken. Place the chicken cutlets between pieces of plastic wrap or parchment paper and use a mallet or the bottom of a small pot to pound them to about 1/3 inch thick.
3Season the chicken: In a small bowl, combine 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Line a large baking sheet with parchment paper and arrange the chicken on top. Season both sides evenly with the salt and pepper mixture.
4Set up the breading station. You will need three wide, shallow bowls. First add the flour. In the second, mix the eggs and water until smooth. In the third, mix together the bread crumbs, Italian seasoning, Parmesan cheese, and a pinch of salt.
5Bread the chicken: Using a fork, work one cutlet at a time, dusting with flour and shaking off excess flour. Dip it into the egg mixture and press into the breadcrumb mixture to coat well. Shake off any excess breadcrumbs and return the breaded chicken to the baking sheet. Repeat with the remaining chicken.
6Cook: Preheat a large frying pan (with sides) over medium heat. Add enough oil to cover the bottom by about 1/8 inch. To test the temperature, add breadcrumbs. It should bake quickly.
7Once the oil is ready, add the chicken cutlets two at a time, depending on the size of your pot. Bake 2 to 3 minutes per side or until golden brown and reaches an internal temperature of 165°F. Transfer to a rack, season lightly with salt, and repeat with the remaining chicken (adding a little more oil to the skillet if necessary).
Adam and Joan’s Tips
Remaining bread crumbs: Flour, eggs, and bread crumbs remain. Saving is not recommended. Air Fryer Instructions: Lightly spray both sides of the breaded chicken with cooking spray. Place in the air fryer basket in a single layer (work in batches if necessary). Cook at 390°F for 4 minutes, flip and continue cooking for another 3 to 5 minutes or until chicken is golden brown and reaches an internal temperature of 165°F. To bake: Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly oil it. Arrange the breaded chicken cutlets in a single layer on a baking sheet and lightly spray or brush the tops with olive oil. Bake for 14 to 18 minutes, turning once halfway through, until crumbs are crispy and internal temperature reaches 165°F. For an even crispier result, bake the cutlets on an oven-safe wire rack set inside a baking sheet. Arugula Salad: Add 4-5 tablespoons of this lemon vinaigrette to 6 cups of baby arugula. Add parmesan shavings and serve on the sides of the chicken. The nutritional information listed is an estimate.
Nutritional information per serving
Serving size
1 chicken cutlet (6 pieces in total)
/
calorie
460
/
total fat
15.1g
/
saturated fat
3.3g
/
cholesterol
168.1mg
/
carbohydrates
38.2g
/
dietary fiber
2.9g
/
Total sugar content
1.9g
/
protein
41g
author:
We’re Adam and Joanne Gallagher, the creators of Inspired Taste. Founded in 2009, Inspired Taste has grown from a childhood dream to one of the internet’s most trusted recipe sites, with hundreds of trusted recipes, step-by-step videos, and expert tips.
