This chicken Milanese recipe turns out perfectly crisp and golden on the outside and tender on the inside. It’s easy to make and everyone I serve loves it!
We can’t believe we waited this long to share this recipe. The chicken is always very tender, and the crispy crust has seen a lot thanks to the Italian herbs mixed with breadcrumbs.
We love this simple chicken dish served with a few greens mixed with our lemon vinaigrette, but you’ll find more ways to help it out below so it’s weeknight-worthy. For more like this, check out our Crispy Pork Milanese!
Essential ingredients
- Chicken: Use boneless, skinless chicken breasts. You probably bought them into thin cutlets, or cut whole chicken breasts the size of a chicken directly to make two small chicken breasts. Starting with thinly sliced chicken cutlets is the key to this recipe.
- Flour and eggs: We use a three-digit channel. The first step is to coat your chicken in flour, and the second step is to dip it in the glazed eggs. I use all purpose flour.
- Breadcrumbs: After flour and eggs, the third part of the bidding is breadcrumbs. I love light and crispy panko breadcrumbs or homemade breadcrumbs.
- Italian acquisition: We are very generous with herbs in our food, so we include a good amount of Italian discoveries in breadcrumbs.
- Parmesan cheese: Optional, but highly recommended. Grated Parmigiano-Reggiano stirred into the breadcrumb mixture makes a milanese-styling that is well loaded and extra delicious.
Get the full recipe with the measurements below.
How to Make Chicken Milanese
Tip 1: Prepare the chicken. Start with tender chicken cutlets (see above). After that, flatten it a bit with a meat mallet, a rolling pin, or the bottom of a sauce pot.
Stirring helps the chicken cook quickly and evenly, so your grill turns golden in the same time it takes the chicken to cook. As a bonus, marinate the meat, so your chicken will be tender and juicy.
Tip 2: Set up a bonding station. You will need three wide, shallow bowls. Add the flour first. For the second time, beat the eggs and water until smooth. In a third, combine the breadcrumbs, Italian organ, Parmesan cheese, and a good pinch of salt.
Tip 3: Bread the chicken. I like to work on one piece of chicken at a time and use a fork to move it around.
- Roll out the flour on both sides, shaking off the excess.
- Next, cover the egg mixture.
- Finally, press in the breadcrumbs until they are evenly covered.
Loosen any loose crumbs, then place the chicken on a baking sheet. Continue with remaining chicken pieces.
Tip 4: Cook the chicken. You have two options. My favorite way to cook them is Pan-Fry in a Skillet with some oil. You can also use an air fryer. Both recipes are given in the recipe below.
However you cook them, you’ll know they’re perfectly crisp and golden, and the chicken is firm and cooked. An internal thermometer should read 165°F when inserted.
Working on Proposals
The most classic way to serve chicken milanese is with a lemon wedge and a light salad. In our photos, you can see ours next to a simple Arugula salad tossed in our lemon linaigrette. Or, swap with a caprese salad or sautéed greens. We like sautéed spinach or sautéed kale.
Many ideas should be served with Polenta, Risotto, or pasta, such as fettuccine alfredo or noodles with hair. It’s also lovely with roasted vegetables. This is my steamed cabbage or parmesan cauliflower is my go-to. And finally, you can always turn it into a sandwich on crusty bread, with arugula, tomato, and a little garlic Aioli.
Many chicken recipes
Crispy chicken milanese
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Serve chicken milanese next to the lamp, fresh salad. I especially like to enjoy vegetable salads with this lemon vinaigrette. A light, sweet dressing is perfect for chicken. Or, look for more ideas on the topic.
6 Activities
You will need it
Skinless, skinless chicken breasts, about 10 pounds each (1 ¾ pounds)
1 cup all-purpose flour (130g)
2 large eggs
4 tablespoons of water
1 ½ Confs Panko or Homemade breadcrumbs, finely chopped (130g)
3 spoons of itiluana
3 tablespoons finely grated pirmigiano-reggiano, optional
Salt and black pepper
Oil, cooking
The way
1Prepare the chicken cutlets: Place the chicken breast on a cutting board, then with one hand on top of the breast, use the breast knife on the other side to clean the breast with half of the chicken. Repeat with remaining chicken breasts.
2Chicken Chicken: Place the chicken cutlets between sheets of plastic wrap or parchment paper and pipe to about ⅓ inch thick using a mallet or the bottom of a small pot.
+Chicken season: In a small bowl, mix a tablespoon of salt. Line a large baking sheet with parchment paper, and arrange the chicken on it. Season both sides evenly with a mixture of salt and pepper.
4Set the binding channel: You will need three wide, shallow bowls. Add the flour first. Second, whisk together eggs and water until smooth. In a third, combine the breadcrumbs, Italian organ, Parmesan cheese, and a good pinch of salt.
What is bought on the kneeChicken Bread: Working with one culture at a time, using a fork, scoop up the flour, shaking off any excess. Get out of the egg mixture, and press it into the breadcrumb mixture so it is well combined. Shake off any excess crumbs, and place the chicken back on the baking sheet. Repeat with remaining chicken pieces.
6Cook: Set a large skillet (with sides) over medium heat and stir. Add enough oil to cover the bottom by about an inch. To test the temperature, drop in the bread. It should sizzle right away.
The purchase was heard +When the oil is ready, add the chicken cutlets 2 at a time, depending on the size of your pan. Cook for 2 to 3 minutes on the right side, or until golden brown and the internal temperature reaches 165°F. Transfer to a rack, sprinkle lightly with salt, and repeat with the remaining chicken (add a little more oil to the pan as needed).
Advice from Adam and Joanne
- Leftover bread: You will have flour, eggs, and breadcrumbs left over. We do not recommend saving them.
- Air Fryer Instructions: Spray both sides of lightly seasoned chicken with cooking spray. Place them in one layer in the air fryer basket (work in batches if needed). Cook at 390°F for 4 minutes, then flip and continue cooking for 3 to 5 minutes more, or until the chicken is golden brown and the internal temperature reaches 165°F.
- The nutritional information provided is an estimate.
Nutrition that serves health
Serving size
1 Chicken Cutlet (6 Total)
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The words of the count are full of cornrows
460
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The oil is perfect
151.1.
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Saturated fat
3.3G
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Cholesterol
168.1mg
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Carbohydrate
38.2G
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Fatty Fiber
2.9G
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Total sugar
1.9G
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Proteins
41g
We are Adam and Joanne Gallagehere, creators of the bandwinder bastend. Founded in 2009, the inspired flavor grew from a child’s dream into a highly trusted trust with hundreds of trusted recipes, step-by-step videos, and expert tips.
