If you’re craving a crispy, golden, and flavorful Italian classic, this chicken milanese recipe is the perfect choice. Originating from Milan, this dish features thinly pounded chicken breasts coated in breadcrumbs and pan-fried to perfection. It’s simple, elegant, and incredibly satisfying — ideal for busy weeknights or dinner parties alike. Pair it with a zesty salad or creamy mashed potatoes for a complete meal everyone will love.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk or water
- 1 ½ cups breadcrumbs (Italian-style or panko)
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ teaspoon paprika
- Olive oil or vegetable oil for frying
- Lemon wedges, for serving
- Fresh parsley, chopped (optional garnish)
Step-by-Step Instructions
- Prepare the Chicken:
Slice each chicken breast in half horizontally to create thin cutlets. Place them between sheets of plastic wrap and gently pound with a meat mallet until about ¼ inch thick. - Set Up Breading Station:
- In one shallow dish, add the flour.
- In a second dish, whisk together eggs and milk.
- In a third dish, mix breadcrumbs, Parmesan cheese, salt, pepper, garlic powder, and paprika.
- Coat the Chicken:
Dredge each cutlet first in flour (shake off excess), then dip in the egg mixture, and finally press into the breadcrumb mixture until evenly coated. - Heat the Oil:
In a large skillet, heat about ¼ inch of olive oil over medium heat. The oil should shimmer but not smoke. - Fry the Chicken:
Add the breaded chicken cutlets to the skillet. Fry for 3–4 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C). - Drain and Serve:
Transfer to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and garnish with fresh parsley if desired.
Nutrition Facts (per serving)
| Nutrient | Amount |
| Calories | 350 kcal |
| Protein | 32 g |
| Carbohydrates | 18 g |
| Fat | 16 g |
| Fiber | 1 g |
Tips & Variations
- Baked Version: For a lighter version, bake at 400°F (200°C) for 18–20 minutes, flipping halfway through.
- Air Fryer Method: Cook at 375°F (190°C) for about 10–12 minutes until crispy.
- Add a Twist: Mix herbs like oregano or basil into the breadcrumbs for extra flavor.
- Use Chicken Thighs: Swap chicken breasts for boneless thighs for a juicier result.
- Gluten-Free Option: Use gluten-free breadcrumbs and flour substitutes.
Serving Suggestions
- Serve chicken milanese with arugula salad, cherry tomatoes, shaved Parmesan, and a drizzle of olive oil for a light Italian-style meal.
- Pair it with buttered spaghetti, mashed potatoes, or roasted vegetables for a hearty dinner.
- Top with a fried egg for a Milanese-style brunch twist.
- Don’t forget the lemon wedges — they brighten up every bite!
FAQs
Q1: What’s the difference between chicken milanese and schnitzel?
A: Both involve breaded, pan-fried meat, but chicken milanese typically uses Italian breadcrumbs and Parmesan, while schnitzel is Austrian/German and uses plain breadcrumbs without cheese.
Q2: Can I make chicken milanese ahead of time?
A: Yes! You can bread the chicken cutlets and refrigerate them for up to 4 hours before frying. Reheat gently in the oven to keep them crispy.
Q3: What oil is best for frying chicken milanese?
A: Use light olive oil or vegetable oil for best flavor and even browning. Avoid extra virgin olive oil as it can burn at higher temperatures.
Q4: How do I keep the breading from falling off?
A: Make sure to pat the chicken dry, coat evenly in flour first, and let the breaded cutlets rest for a few minutes before frying.
Conclusion
This chicken milanese recipe brings a taste of Italy right to your kitchen. Crispy on the outside, tender on the inside, and full of flavor, it’s an easy dish that’s sure to impress. Whether you fry, bake, or air fry it, this versatile recipe is perfect for any occasion. Try it once, and it’ll become a family favorite!
