Aromas wafting from the stovetop of a family comfort food classic are nostalgic. Chicken Milanese, the contemporary version of the ageless Milanese cutlet, takes plain chicken breasts and turns them into a gastronomic gem with its golden, crispy exterior and juicy, tender center. With a history of over 160 years, this classy but straightforward dish brings Italian flair to comfort food ease and delights anyone of any age. Far from a ho-hum weeknight meal, it takes mundane ingredients to heights of the extraordinary. This article illuminates five pantry must-haves to prepare Chicken Milanese, having it just so in the balance of flavor and texture.
Chicken Milanese is also great because it’s both everyday dinner plate and special occasion plate. Its understated taste is a cut above chicken nuggets, but it’s still easy to prepare. The “Milanese” method breaded, fried thin cutlets is an homage to such timelessness as veal Milanese or Wiener schnitzel. Such rich heritage paired with the ease of preparation assures it as a crowd-pleaser.
The secret crunch and juiciness in the dish are a result of science-based preparation of the dish. Every step, starting from pounding the chicken to frying, is formulated with accuracy in a way that preserves the moisture of the chicken and creates a golden crust. The accurate process guarantees silky, delish results each time. Follow these techniques and any home cook can recreate this classic recipe.
Chicken Milanese’s versatility makes it a timeless kitchen staple, from speedy weeknight suppers to extravagant banquets. Top it over a simple salad, transform it into chicken Parmesan, or utilize leftover suppers to construct satisfying sandwiches. Its versatility supports anything from weeknight suppers to proper banquets. Below, we break the five fundamental ingredients comprising this iconic dish.
1. Preparing the Chicken
Cooking great Chicken Milanese starts with well-prepared chicken breasts, the key to consistent cooking and perfect texture. Work with four boneless, skinless chicken breasts weighing around 8 ounces each, for evenness. Butterfly each breast by cutting in half horizontally to end up with eight thin chicken cutlets, or purchase pre-cut chicken cutlets for convenience. Pound cutlets to consistent 1/4 to 1/3 inch thickness for rapid cooking. This will provide the most surface area to bread, which will provide a crunch coating. For convenience, you may pound cutlets ahead and keep them in the refrigerator.
- Correct pounding: Place cutlets between plastic wrap and pound with meat mallet or skillet to create even thickness without tearing.
- Shortcut alternative: Pre-cut chicken cutlets require minimal pounding to reach desired thickness, less work.
- Make-ahead tip: Butterfly and pound cutlets two days in advance, storing them in a covered container.
This precise prep yields thin, even-cut cutlets that cook in a flash, with the added bonus of juiciness. The method, if you will, is what makes the dish so characteristic in texture. Beginning with good-prepped chicken, you’re already positioning yourself for the rest of the technique. That is what separates Chicken Milanese from mere fried chicken.
Chicken Milanese
Equipment
- 3 Shallow Dishes For the breading station
- 1 Large Skillet For pan-frying
- 1 Baking Sheet For keeping cooked chicken warm
- 1 Instant-Read Thermometer To ensure proper doneness
- 1 Meat Mallet (Optional, for pounding chicken cutlets)
Ingredients
Main
- 2 large eggs
- kosher salt and ground black pepper to taste
- ¾ cup all-purpose flour
- 1 cup Italian seasoned bread crumbs
- 2 skinless boneless chicken breast halves, thinly sliced
- ¼ cup vegetable oil for frying
- 1 lemon cut into wedges
Instructions
- Gather all ingredients. Preheat the oven to 200 degrees F (95 degrees C). Allrecipes/Diana Chistruga
- Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish. Allrecipes/Diana Chistruga
- Working with one piece at a time, gently press chicken into flour to coat and shake off any excess. Dip into beaten eggs, then press into bread crumbs. Gently toss between your hands so excess bread crumbs can fall away. Place breaded chicken onto a plate while breading the rest; do not stack. Allrecipes/Diana Chistruga
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer cooked chicken to a baking sheet and keep warm in the preheated oven while cooking remaining chicken. Allrecipes/Diana Chistruga
- Serve with lemon wedges. Allrecipes/Diana Chistruga
- Enjoy! Allrecipes/Diana Chistruga Editor’s Note: The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. More About This Recipe: This restaurant-worthy chicken Milanese recipe is crispy, flavorful, and surprisingly easy to make at home. What Is In Chicken Milanese? These are the ingredients you’ll need to make this homemade chicken Milanese recipe: Eggs: Eggs keep the chicken moist and give the breading something to adhere to. Seasonings: The breading is simply seasoned with salt and pepper. Flour: You’ll need all-purpose flour for the breading. Bread crumbs: Use store-bought or find recipe creator Sherbear1’s homemade bread crumb recipe below. Chicken: Two thinly sliced, skinless, boneless chicken breast halves will make four servings. Oil: Use vegetable oil for frying the chicken Milanese. Lemon: Serve the chicken Milanese with lemon wedges for a bright pop of color and flavor. Cook’s Note To make your bread crumbs, use 3 dried pieces of bread. Crumble and add ½ teaspoon each of basil and thyme. How to Make Chicken Milanese “Italian chicken cutlets are the O.G. quick and easy dinner that everyone needs to know how to make,” according to culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom). Here are a few of her favorite tips and tricks for making perfect chicken Milanese every time: “You can buy chicken cutlets, but I find it’s easier (and a bit of a better value) to buy boneless skinless chicken breasts and cut them in half yourself,” according to Nicole. To ensure even cooking, pound the cutlets with a meat mallet before you add the breading. This will also give you a larger surface, which means it’ll get extra crispy. Make sure to have a wire rack handy for draining so the bottoms don’t get soggy while you work on the other cutlets. What to Serve With Chicken Milanese Looking for serving inspiration? Explore these recipe collections for the best chicken Milanese side dishes: 30 Best Side Dishes for Chicken, No Matter How You Cook It 100+ Italian Side Dishes 10 Super Easy Side Dishes for Chicken Dinners How to Store Chicken Milanese Store leftover chicken Milanese in an airtight container in the refrigerator for up to four days. Reheat in an oven preheated to 350 degrees F until the chicken is heated through. Allrecipes Community Tips and Praise “Great recipe,” says Cari. “Easy, quick, crunchy, and delish!” “I spice it up a bit by letting the chicken soak in a lemon garlic olive oil mixture for about 30 min before breading,” according to AnnieBananie. “I’ve found this makes the chicken extra tender from being broken down by the lemon.” “LOVED IT,” raves Cynthia Ross. “Plated it on a bed of mashed potatoes and topped it with a homemade artichoke sauce.” Editorial contributions by Corey Williams
- Eggs: Eggs keep the chicken moist and give the breading something to adhere to.
- Seasonings: The breading is simply seasoned with salt and pepper.
- Flour: You’ll need all-purpose flour for the breading.
- Bread crumbs: Use store-bought or find recipe creator Sherbear1’s homemade bread crumb recipe below.
- Chicken: Two thinly sliced, skinless, boneless chicken breast halves will make four servings.
- Oil: Use vegetable oil for frying the chicken Milanese.
- Lemon: Serve the chicken Milanese with lemon wedges for a bright pop of color and flavor.
- “You can buy chicken cutlets, but I find it’s easier (and a bit of a better value) to buy boneless skinless chicken breasts and cut them in half yourself,” according to Nicole.
- To ensure even cooking, pound the cutlets with a meat mallet before you add the breading. This will also give you a larger surface, which means it’ll get extra crispy.
- Make sure to have a wire rack handy for draining so the bottoms don’t get soggy while you work on the other cutlets.
- 30 Best Side Dishes for Chicken, No Matter How You Cook It
- 100+ Italian Side Dishes
- 10 Super Easy Side Dishes for Chicken Dinners
Notes
2. Flavor Seasoning
Seasoning the chicken is a key process that provides a good flavor base for Chicken Milanese. Pound chicken, season both the sides of the cutlets with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper evenly. This provides depth to otherwise flavorless chicken so the meat, and not the breading, is great to taste. Seasoning correctly avoids blandsness and enhances the crispy crust. The procedure is simple but essential in the quest of an equally balanced flavor. Moderate consumption guarantees that each serving is excellent.
- Even distribution: Apply salt and pepper evenly to prevent unequal taste.
- Delicate balance: Apply just enough amounts of seasoning to enhance without dominating the chicken.
- Taste base: It is accomplished so that the meat takes center stage with the breading’s richness.
A seasoned cutlet takes the whole dish to another level, pairing well with the crunchy outside. Easy step, but this is the lead-up to a sinful encounter. Light seasoning brings out the natural flavor of the chicken. Such a base is the reason the dish appeals to all.
The Best Chicken Piccata
Equipment
- 1 Meat Mallet
- 1 Large Nonstick Skillet
- 1 Wire Rack & Rimmed Baking Sheet
- 1 Shallow dish for flour
- 1 Vegetable Peeler
Ingredients
Main
- 2 large boneless skinless chicken breasts about 8 ounces each
- Kosher salt and freshly ground black pepper
- 1 large lemon
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- 5 large cloves garlic thinly sliced
- 1/2 cup dry white wine
- 1/4 cup brined capers drained
- 1/4 cup flat-leaf parsley leaves roughly chopped
Instructions
- Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
- Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
- Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it’s ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
- Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.
Notes
3. The Ultimate Breading
Breading is the ultimate crowning glory of Chicken Milanese’s signature crunch, which needs well-selected ingredients and skill. Replace 1 1/2 cups plain fine bread crumbs with 1 teaspoon onion and garlic powders, and 1/2 teaspoon kosher salt for a hint of depth. Prepare three stations to dredge: 1/2 cup flour, 3 beaten eggs, and breadcrumb mixture. Mix 1/4 cup grated Parmesan and 2 teaspoons Italian seasoning into the breadcrumb mixture for extra flavor if desired. Replace 2 cups crushed panko bread crumbs for an extra rustic texture. Coat cutlets liberally, allowing to stand for a moment or two to set so it will adhere.
- Plain breadcrumbs: Simple, finely ground crumbs give a crisp, even coating without strong flavor.
- Panko substitute: Crush panko for lighter, airier crunch with a bit more to coat cutlets.
- Dredging method: Use sequence of flour to egg to breadcrumbs, gently pressing to seal coating.
This light coating is what turns the dish: a nice, golden-brown crust that’s the hallmark of this recipe. The resting period prior to frying will allow the coating to set, so it won’t peel off when fried. With quality crumbs and spices, you get the best crunch. This is what turns the cutlets into a work of art.
Italian Ricotta and Rosemary Meatloaf with Marinara
Equipment
- 1 Large Mixing Bowl
- 1 Loaf Pan Standard size (e.g., 9×5 inch)
- 1 skillet For sauteing onion
- 1 Saucepan For heating marinara
Ingredients
Main
- 2 cups DeLallo Panko Breadcrumbs
- 1 cup whole milk
- 1 1/2 pounds lean ground beef
- 1 1/2 pounds ground veal
- 3 eggs beaten
- 1 small onion diced and sauteed
- 1 15 ounce container whole-milk ricotta
- 3/4 cup DeLallo Grated Parmesan
- 1/4 cup chopped flat-leaf Italian parsley
- 2 tablespoons fresh chopped rosemary
- 1 tablespoon DeLallo Natural Fine Sea Salt
- Black ground pepper
- 1/2 pound shredded provolone cheese
- 1/4 cup DeLallo Extra Virgin Olive Oil
- 5 cups DeLallo Pomodoro Fresco Marinara Pasta Sauce
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and saute the diced onion until softened and translucent, about 5-7 minutes. Let cool slightly.
- In a large mixing bowl, combine the panko breadcrumbs and milk and let stand for a few minutes until the breadcrumbs have absorbed the milk.
- Add the ground beef, ground veal, beaten eggs, cooled sauteed onion, ricotta cheese, Parmesan cheese, chopped parsley, chopped rosemary, sea salt, and black pepper to the bowl with the breadcrumb mixture.
- Gently mix all ingredients together by hand until just combined. Be careful not to overmix, as this can result in a tough meatloaf.
- Transfer the mixture to a loaf pan, pressing it down lightly, or form it into a loaf shape in a baking dish.
- Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
- During the last 10 minutes of baking, top the meatloaf with shredded provolone cheese and return to the oven until melted and bubbly.
- While the meatloaf is resting, gently heat the marinara sauce in a saucepan over medium heat.
- Let the meatloaf rest for 10-15 minutes before slicing. Serve slices with warm marinara sauce.
Notes
2. Sauteing the diced onion before adding it to the mix softens it and enhances its flavor, distributing it more evenly throughout the meatloaf.
3. Fresh herbs like rosemary and parsley are crucial here; dried herbs won’t provide the same vibrant flavor.
4. Allowing the meatloaf to rest for 10-15 minutes after baking before slicing is essential. This allows the juices to redistribute, preventing a dry texture.
4. Frying to Perfection
The frying is what makes Chicken Milanese come alive, especially as breading-cutlet turns golden brown and crunchy. Employ 1 3/4 cups neutral oil high in smoke point, such as vegetable or canola, in a 12-inch heavy skillet. Preheat the oil until it sparkles and test by sprinkling in a pinch of breadcrumbs, which will crackle at once to determine optimum temperature. Sear two or three cutlets simultaneously for 2–4 minutes on each side, without overcrowding in an attempt to retain the heat. Drain on a wire rack, season with salt, and hold at 200°F. This produces a crispy exterior and juicy interior.
- Oil selection: Neutral oils like canola prevent off-flavors, bringing out the flavor of the chicken.
- Temperature regulation: Proper tempering of bright oil provides a crisp, non-greasy outside.
- Batch frying: Batch fry so as not to have cold oil and for even browning.
Excellent frying encloses chicken juiciness and forms a shatteringly crispy crust. Utmost caution needs to be taken at this point to prevent sogginess or charring. The process, although quick, is the keystone of an ideal dish. Each glistening cutlet awaits to awe.
Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables
Equipment
- 1 Cast-iron skillet Essential for high-heat searing and oven finishing.
- 1 Small Saucepan For preparing the honey-sriracha glaze.
- 1 Mixing Bowl For seasoning the chicken.
- 1 Instant-Read Thermometer To ensure chicken reaches safe internal temperature.
- 1 Tongs or Spatula For handling chicken and stirring vegetables.
Ingredients
Main
- 4 large chicken thighs with skin
- 2 tablespoons ground black pepper divided
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 2 teaspoons salt divided
- 4 tablespoons peanut oil
- 5 tablespoons butter
- ⅓ cup honey
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 4 potatoes chopped
- 2 carrots chopped
- 1 large yellow onion chopped
- 1 turnip chopped
- 1 head garlic peeled
- ¾ cup red wine
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
- Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
- Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
- Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
- Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.
Notes
5. Serving and Versatility
Chicken Milanese’s versatility is what wins it over, added to any meal and diet without difficulty. Serve with lemon wedges and plain arugula salad dressed with olive oil and lemon juice for a well-balanced, light dinner. Use leftovers as sandwiches or top and bake with mozzarella and marinara as chicken Parmesan. Refrigerate leftovers for three days, reheating in a low oven to retain crispiness. Serve with roasted vegetables, rice pilaf, or focaccia for a dinner. Its versatility earns it placement at any occasion or palate.
- Special pairings: Lemon wedges or arugula salad provide a light, refreshing contrast.
- Creative uses: Top as Parmesan or serve in sandwiches for fast, filling lunches.
- Storage suggestion: Reheat and cool slowly to preserve the characteristic crunch.
This flexibility is why Chicken Milanese is a favorite of home cooks. It can easily fit both regular and holiday presentation options. Weeknight or holiday meal, it’s always a crowd-pleaser. Its simplicity in preparation is another factor for its long-term success.
Old-Fashioned Chicken Cutlets
Equipment
- 1 Nonstick Skillet For even frying and easy release.
- 1 Blender or Food Processor To create fine breadcrumbs from fresh bread.
- 3 Shallow Dishes Essential for setting up a proper breading station.
- 1 Instant-Read Thermometer For accurately checking the chicken’s internal temperature.
- 1 1-Quart Casserole Dish For brining the chicken effectively.
Ingredients
Main
- ½ cup salt
- ½ cup white sugar
- 4 4 ounce boneless, skinless chicken breasts, pounded to ½-inch thickness
- 8 slices crustless bread torn into large pieces
- ¼ cup dried parsley
- ¾ cup all-purpose flour
- 2 large eggs
- ¾ cup olive oil divided
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 200 degrees F (95 degrees C). Place a large oven-safe plate on the bottom rack.
- Dissolve ½ cup salt and ½ cup sugar in water in a 1-quart casserole dish. Place chicken in salt-sugar solution; cover dish with plastic wrap and refrigerate for 30 minutes.
- Pat chicken dry; place on a paper towel-lined baking sheet and air-dry for 10 minutes.
- Place bread in a blender or the bowl of a food processor; blend until crumbly, about 30 seconds. Combine bread crumbs and parsley in a shallow dish.
- Place flour in a second shallow dish. Beat eggs and 1 tablespoon olive oil in a third shallow dish.
- Season chicken cutlets with salt and black pepper. Dredge in flour; shake off excess. Dip into egg mixture; lift up so excess egg drips back into the bowl. Press into bread crumb mixture to evenly coat on both sides. Place breaded cutlets, unstacked, onto a plate.
- Heat remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until outsides are golden brown, no longer pink in centers, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer to the warmed plate. Repeat with remaining cutlets.
Notes
Chicken Milanese is a taste testament to heritage and deliberate technique. Its golden crunch, juicy chew is the result of diligent prep and deliberate effort. Fresh or re-made as leftovers, it’s appropriate for any gathering. This 160-year-old dish remains engrossing with each golden, savory mouthful.
