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Deliciously seasoned chicken cutlets are breaded and pan-fried until golden brown and crispy. Chicken Milanese is a classic Italian recipe that is fast, easy, and sure to be a weeknight favorite!
We love chicken at our house, and I always look for easy chicken recipes for my family. Chicken Milanese cooks up quickly because the cutlets are thin. I love it when dinner doesn’t require a lot of cooking time! Try some of my fast and easy chicken recipes that are made in the air fryer like this delicious recipe or these popular drumsticks. I also love slow-cooker chicken recipes like this one!
What Is Chicken Milanese?
Originating in the city of Milan, Italy, chicken Milanese is known as a breaded and pan-fried thin cut of meat. It can be made with veal or pork, but chicken is our favorite! The breading gets crispy and golden on the outside, but the chicken remains tender and moist on the inside. I also like to use seasonings and Parmesan cheese for added flavor! You are going to love my recipe!
I love how versatile chicken Milanese is because the flavors are delicious yet simple. It’s a perfect meal for a busy weeknight or to impress dinner guests. This chicken recipe would pair well with any side dish you desire! It is commonly served with a simple side salad. But I love to serve it with roasted potatoes, grilled asparagus, and these easy homemade rolls.
Ingredients For Chicken Milanese
I love that this recipe uses so many basic ingredients. With just a few pantry seasonings, flour, and bread crumbs, you can create a tasty breading for your cutlets! Set up your breading station and you are good to go! The measurements can all be found in the recipe card below.
- Chicken Breasts: I use boneless skinless chicken breasts and cut them lengthwise to be thinner. Then I pound the cutlets to be 1/4-inch thick.
- Eggs: Used for dipping to help the breading stick to the chicken.
- Salt: Salt enhances the overall flavor.
- Pepper: For seasoning and to balance out the flavors.
- Italian Seasoning: I love to use Italian seasoning to flavor my chicken! You can get this from the store or make your own blend at home.
- All-Purpose Flour: I use all-purpose flour in this recipe to give structure to the breading. You can also use whole wheat flour as an alternative.
- Bread Crumbs: I use plain breadcrumbs in this recipe, but you can use Italian breadcrumbs. It’s a great shortcut! Panko breadcrumbs work as well.
- Parmesan Cheese: I like to use freshly grated parmesan for the best possible flavor!
- Olive Oil: I like to use olive oil for frying, but vegetable oil works too.
- Lemon Wedges: For serving and to garnish.
Chicken Milanese Recipe
This chicken Milanese recipe will be a new family favorite! Once the chicken is breaded then it cooks up in minutes because the cutlets are so thin. You’ll have golden brown and tender chicken in no time! Follow my super easy instructions below.
- Prepare the Chicken: Cut the chicken breasts in half lengthwise. Use the flat end of a meat mallet to pound the chicken to about 1/4-inch thick. Use a rolling pin if you don’t have a mallet. Cover the chicken with plastic wrap and pound it thinner using a rolling pin.
- Mix the Egg Mixture: In a large shallow dish, whisk your eggs, salt, pepper, and Italian seasoning together.
- Prepare the Breading Station: In a second shallow dish add the flour, and in a third shallow dish add the breadcrumbs and parmesan cheese. Mix the breadcrumbs and cheese together in their dish.
- Bread the Chicken Cutlets: Place a cutlet in the flour dish, covering both sides. Shake off any excess flour then dip the floured cutlet into the egg mixture. Evenly coat the chicken and allow any excess egg to drain off. Then coat the cutlet in the breadcrumbs and cheese mixture. Set the breaded chicken onto another dish while you bread the remaining cutlets.
- Cook the Chicken: Heat the oil in a large skillet over medium heat. Fry the chicken for about 4 minutes per side. The internal temperature of fully cooked chicken is 165 degrees Fahrenheit.
- Serve and Enjoy: Place the cooked chicken on a paper towel-lined plate to soak up any excess frying oil. Serve with fresh lemon wedges and your favorite sides because lemon makes everything better!
Tips and Tricks
Feel free to make this chicken Milanese your own by adding different seasonings. This recipe is easy to make and you can have your kids help you! My kids love to help with the breading station. Just follow my tips and tricks below for success in making this delicious chicken recipe! You’re going to love how easy it is.
- Breadcrumbs: I like to add seasonings and herbs to plain breadcrumbs because I can control the flavors. But you can omit the Italian seasoning and just buy premade Italian breadcrumbs. Panko breadcrumbs also work!
- Spices: You can definitely mix this up and add different spices and seasonings to your breadcrumb mixture.
- Press: Press the crumbs onto the chicken cutlets because helps the coating to stick.
- Crowding: You don’t want to overcrowd the pan.
- Don’t Overcook: Use a meat thermometer to test for doneness and make sure you don’t overcook the cutlets. You are looking for a temperature of 165 degrees Fahrenheit.
With a dinner as good as chicken Milanese, there’s a slim chance you’ll even have leftovers! Here’s how to keep it for a quick and tasty lunch the next day. You can even make extra chicken to eat all week! Just switch up the sides and your family won’t mind.
- In the Refrigerator: In an airtight container, your chicken Milanese will keep in the fridge for 3-4 days.
- In the Freezer: In an airtight container, store your chicken in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: You can reheat your chicken in the air fryer for 8-10 minutes at 350 degrees F. This helps to keep the outside nice and crispy! The internal temperature should be 165 degrees Fahrenheit before consumption.
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- Cut the chicken breasts in half lengthwise. Use the flat end of a meat mallet to pound the chicken to about 1/4-inch thick. You can also cover the chicken in plastic wrap and use a rolling pin to pound it thinner if you don't have a meat mallet.
- In a large shallow dish, whisk your eggs, salt, pepper, and Italian seasoning together.
- In a second shallow dish place your flour, and in a third shallow dish place your breadcrumbs and parmesan cheese. Mix the breadcrumbs and cheese together in their dish.
- Place a cutlet in the flour dish, covering both sides. Shake off any excess flour then dip the floured cutlet into the egg mixture. Evenly coat the chicken and allow any excess egg to drain off.
- Coat the cutlet in the breadcrumbs and cheese mixture. Set the breaded chicken onto a plate while you bread the remaining cutlets.
- Heat the oil in a large skillet over medium heat. Fry the chicken for about 4 minutes per side. The internal temperature of fully cooked chicken should reach 165 degrees Fahrenheit.
- When all the chicken is cooked, you can place them on a paper towel lined plate to soak up any excess frying oil.
- Serve with fresh lemon wedges and your favorite sides!
Nutrition information is automatically calculated, so should only be used as an approximation.