Chicken Milanese

This Chicken Milanese recipe is a popular Italian dish that your whole family will love! It’s made with chicken breasts, Italian bread crumbs and Parmesan cheese. It’s SO delicious and super easy to make any night of the week!

These Milanese chicken cutlets are light and crispy and they have the most amazing flavor. This dish is a family favorite and we think it is the best Chicken Milanese that we’ve ever had.

Why You Will Love This Recipe

• Amazing Flavor. The flavor is amazing and they are deliciously crispy on the outside. 
• Quick and Easy. The cutlets come together in about 20 minutes with little fuss and minimal cleanup.
• Budget Friendly. We use budget friendly ingredients to make this recipe with.

Chicken Milanese Recipe

• Chicken breasts. We use thinly sliced boneless and skinless chicken breasts for this recipe.
• All Purpose Flour. The chicken cutlets are coated with all-purpose flour.
• Eggs. We dip the thin chicken breasts in eggs before coating them with bread crumbs.
• Italian Bread Crumbs. We dredge the chicken breasts in Italian bread crumbs after dipping them in egg.  To make your own Italian breadcrumbs (f you only have plain breadcrumbs), add 1 tablespoon dried parsley, 1-1/2 teaspoons Italian herbs (crumbled), 1 teaspoon dried oregano, 1/4 teaspoon fennel seed (crumbled), 1/2 teaspoon each of onion powder and garlic powder. Crumble all of the dried herbs between your fingers to release the oils for better flavor before adding them to the breadcrumbs.
• Olive Oil + Butter. The chicken is cooked in a skillet with olive oil and butter.
• Seasoning. We season the cutlets with a little salt and freshly cracked black pepper. 

Find printable recipe with the measurements below.

How To Make Chicken Milanese

1. Prepare Flour. Pour the measured flour on a shallow plate and season with salt and freshly ground black pepper.
2. Whisk Eggs. In a shallow bowl, whisk the eggs together.
3. Prepare Breadcrumbs. Pour the measured Italian breadcrumbs out on a shallow plate and whisk in the grated parmesan cheese using a fork.
4. Pound Chicken. Lay chicken breast between two layers of plastic wrap. Gently pound it with a meat tenderizer until it is about 1/2 inch thick (pound more if you want thinner cutlets). Alternatively, you can purchase thin cutlets at the store, or slice larger breasts in half lengthwise to make thinner cutlets.
5. Season Chicken. Sprinkle both sides of the prepared chicken with salt and freshly ground black pepper.
6. Dredge Chicken In Flour. Preparing one piece of chicken at a time, dredge a chicken cutlet in the flour so both sides are coated, giving it a little shake to remove any excess flour. 
7. Coat Chicken In Egg. Dip the chicken cutlet in the prepared egg so both sides are coated letting excess egg drip off into the bowl.
8. Dredge Chicken In Breadcrumbs. Dredge both sides of the chicken in the prepared breadcrumbs. Continue preparing all the chicken cutlets, placing them each on a large plate or baking sheet until you’re ready to fry them.
9. Line Baking Sheet With Paper Towels. Place paper towels on a baking sheet. After the cutlets are removed from the frying pan, you’ll place them on a prepared baking sheet to absorb excess oil.
10. Heat Oil + Butter. In a large skillet, heat the oil and butter. Sprinkle a pinch of flour or breadcrumbs in the oil to test if it’s hot enough to fry you chicken in. The flour or breadcrumbs should bubble and pop.
11. Fry Cutlets. Place 2-3 cutlets in the frying pan (careful not to overcrowd the pan) and fry for about 3 minutes on each side, or until the cutlets are golden brown on both sides. Transfer the cooked chicken to the baking sheet lined with paper towels. Continue cooking all chicken, adding more butter and oil if needed. Just be sure that if you add more butter and oil to the skillet, that it is good and hot before adding more chicken to fry.

Tips For Making The Best Milanese Chicken

1. Wear cooking gloves if you have them so your fingers don’t get coated with flour, egg and breadcrumbs.
2. Make sure your oil is hot, but not burning, before you lay the chicken in to cook. This will help keep the chicken coating from falling off while the chicken cooks.
3. Use tongs to turn the chicken if you have them. Their easier to use than a fork.

Serving Suggestions

• Lemon Arugula Salad
• Lemon Parmesan Lettuce Salad
• Romaine Salad
• Everyday Mediterranean Salad
• Spring Mix Salad

How To Store Leftovers

Store leftover cutlets in an airtight container in the refrigerator. If properly stored, leftovers should last up to 3 days. 

More Chicken Dinner Recipes

• Grilled Chicken Sandwich
• Easy Parmesan Crusted Chicken
• Lemon Chicken Piccata
• Chicken Shawarma
• Chicken Continental

Continue to Content

Print

Yield: 4 Servings

Chicken Milanese

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

This Chicken Milanese recipe is a popular Italian dish that your whole family will love! It's made with chicken breasts, Italian bread crumbs and Parmesan cheese. It's SO delicious and super easy to make any night of the week! Your whole family will love it!

Ingredients

• 2-1/2 pounds boneless, skinless chicken
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 3 eggs
• 1-1/2 cups Italian bread crumbs
• 1 cup Parmesan cheese, finely grated
• 1/4 cup olive oil
• 1/4 cup unsalted butter

Instructions

1. Pour the measured flour on a shallow plate and season with salt and freshly ground black pepper.
2. In a shallow bowl, whisk the eggs together.
3. Pour the measured Italian breadcrumbs out on a shallow plate and whisk in the grated parmesan cheese using a fork. I like to use my fingers to kind of break the Parmesan up into smaller pieces as I mix it with the flour.
4. Lay chicken breast between two layers of plastic wrap. Gently pound it with a meat tenderizer until it is about 1/2 inch thick (pound more if you want thinner cutlets). Alternatively, you can purchase thin cutlets at the store, or slice larger breasts in half lengthwise to make thinner cutlets.
5. Sprinkle both sides of the prepared chicken with salt and freshly ground black pepper.
6. Preparing one piece of chicken at a time, dredge a chicken cutlet in the flour so both sides are coated, giving it a little shake to remove any excess flour. 
7. Dip the chicken cutlet in the prepared egg so both sides are coated letting excess egg drip off into the bowl.
8. Dredge both sides of the chicken in the prepared breadcrumbs.
9. Continue preparing all the chicken cutlets, placing them each on a large plate or baking sheet until you're ready to fry them.
10. Place paper towels on a baking sheet. After the cutlets are removed from the frying pan, you'll place them on a prepared baking sheet to absorb excess oil.
11. In a large skillet, heat the oil and butter until the butter is melted and the oil is hot. Sprinkle a pinch of flour or breadcrumbs in the oil to test if it's hot enough to fry your chicken in. The flour or breadcrumbs should bubble and pop.
12. Place 2-3 cutlets in the frying pan (careful not to overcrowd the pan) and fry for about 3 minutes on each side, or until the cutlets are golden brown on both sides.
13. Transfer the cooked chicken to the baking sheet lined with paper towels.
14. Continue cooking all chicken, adding more butter and oil if needed. Just be sure that if you add more butter and oil to the skillet, that it is good and hot before adding more chicken to fry.

Notes

Tips For Making The Best Milanese Chicken

1. To make your own Italian breadcrumbs out of plain breadcrumbs, add 1 tablespoon dried parsley, 1-1/2 teaspoons Italian herbs (crumbled), 1 teaspoon dried oregano, 1/4 teaspoon fennel seed (crumbled), 1/2 teaspoon each of onion powder and garlic powder. Crumble all of the dried herbs between your fingers to release the oils for better flavor before adding them to the breadcrumbs.
2. Wear cooking gloves if you have them so your fingers don't get coated with flour, egg and breadcrumbs.
3. Make sure your oil is hot, but not burning, before you lay the chicken in to cook. This will help keep the chicken coating from falling off while the chicken cooks.
4. Use tongs to turn the chicken if you have them. Their easier to use than a fork.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1154Total Fat: 56gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 394mgSodium: 1577mgCarbohydrates: 69gFiber: 4gSugar: 4gProtein: 89g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.