Chicken Milanese

Why You’ll Love This Recipe

I love Chicken Milanese because it hits every note: juicy chicken with a crispy crust, fresh salad for brightness, and endless ways to make it my own. The crust stays crunchy and flavorful thanks to the Parmesan and spices in the breading, while the chicken inside stays perfectly moist. It’s an ideal weeknight dinner or a great option for a dinner party when I want something that feels impressive but isn’t complicated to pull off.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Salt and freshly ground black pepper

• All-purpose flour

• Eggs

• Bread crumbs (panko or regular)

• Grated Parmesan cheese

• Garlic powder

• Onion powder

• Olive oil or vegetable oil, for frying

• Lemon wedges, for serving

• Arugula or mixed greens, for salad

directions

1. Prep the Chicken:
   I start by slicing the chicken breasts horizontally to create thin cutlets. Then I place them between two sheets of plastic wrap and pound them gently with a meat mallet until they’re evenly about ¼-inch thick.

2. Season and Dredge:
   I season the cutlets with salt and pepper. Then I set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mix of bread crumbs, Parmesan, garlic powder, and onion powder.

3. Bread the Chicken:
   I coat each cutlet in flour, then dip in the egg, and finally press it into the breadcrumb mixture until fully coated. I set them on a tray while I finish the rest.

4. Pan-Fry to Golden Perfection:
   In a large skillet, I heat a generous layer of oil over medium heat. I cook the chicken in batches, about 3–4 minutes per side, until the breading is crisp and golden and the chicken is cooked through. I drain them briefly on paper towels.

5. Serve:
   I plate the chicken with a simple lemony arugula salad on the side and a wedge of lemon for squeezing over the top. Sometimes I swipe a little mayo or aioli on the plate—it’s not traditional, but I love it.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Calories per serving (approx): 460 kcal

Variations

I like swapping in panko for extra crunch, or mixing chopped parsley or crushed nuts into the breading. Sometimes I top it with cherry tomatoes and basil or pair it with a fennel-orange salad. For a spicy kick, I add a pinch of chili flakes to the bread crumbs.

storage/reheating

I store any leftovers in the fridge for up to 2 days. To reheat and keep the crust crispy, I place the chicken on a wire rack in a 375°F oven for 10–12 minutes. The microwave works in a pinch, but the breading loses some of its crunch.

FAQs

Can I make this with chicken thighs?

Yes, but I use boneless, skinless thighs and trim them well. I still pound them thin for even cooking.

Is this the same as schnitzel?

Very similar, but Chicken Milanese usually uses Italian seasonings and is often paired with salad. Schnitzel tends to be more plain and sometimes served with potatoes or sauce.

Can I bake instead of fry?

I can bake it at 425°F on a wire rack until golden and crisp, flipping halfway—about 20–25 minutes. It’s not quite the same, but still tasty.

What kind of salad goes best?

I like a peppery arugula salad with lemon juice and olive oil. Tomatoes, shaved fennel, or thinly sliced radish are great additions too.

Can I prep this ahead of time?

Yes. I bread the chicken and store it on a tray in the fridge for a few hours, then fry it when I’m ready to eat.

Conclusion

Chicken Milanese is the kind of meal that always delivers. It’s crisp, juicy, flavorful, and pairs perfectly with a fresh salad or vegetables. Whether I’m cooking for guests or just craving something satisfying and classic, this dish never lets me down. Simple, elegant, and endlessly adaptable—it’s earned its place in my regular rotation.