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Chicken Milanese

I made this chicken Milanese after I couldn't find a recipe that would work with pasta. It's crispy, quick to make, and delicious!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 4846.6 kcal

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

For superior Chicken Milanese, consider pounding the chicken breasts to an even 1/4-inch thickness; this ensures uniform cooking and maximizes surface area for crispiness. Season the flour and breadcrumbs generously, not just the eggs, to build layers of flavor. When frying, avoid overcrowding the pan to maintain oil temperature and achieve a consistently golden-brown, crispy crust. A wire rack placed on a baking sheet is ideal for draining excess oil and preventing the bottom from becoming soggy while resting or keeping warm. Serve immediately with a fresh squeeze of lemon to cut through the richness and brighten the dish.