Milanese chicken sometimes called chicken Milanese is a classic Italian breaded and fried chicken cutlet dish that is crispy on the outside and juicy on the inside. It makes for an easy, flavorful weeknight dinner. Here’s everything you need to know about how to make chicken Milanese at home.
What Makes Chicken Milanese Special?
Chicken Milanese stands out for its ultra-crispy panko breadcrumb coating. While a regular breaded chicken cutlet may use plain breadcrumbs or flour, Milanese chicken cutlets are dredged in a mixture of flour, egg, and Japanese panko breadcrumbs before frying to create an extra crunchy crust.
In addition to the crispy coating, chicken Milanese is pounded thin before breading and frying, which helps it cook up tender and even more crispy. Pound chicken breasts between two sheets of plastic wrap with a meat mallet or rolling pin until about 1/4-inch thick.
The thin cutlets are then fried in olive oil or vegetable oil just until deeply golden brown and cooked through. Chicken Milanese is often served topped with fresh arugula or spinach salad dressed with lemon and olive oil. This bright fresh topping balances the crunchy chicken beautifully.
The History of Chicken Milanese
Like many iconic Italian dishes, the exact origins of chicken Milanese are hard to pin down. But it likely evolved from cotoletta alla Milanese – breaded, fried veal cutlets popular in Milan, Italy.
The dish dates back to the 17th or 18th century. As Italian cuisine spread, versions using chicken rather than veal became common. The chicken Milanese we know today was likely popularized by Italian immigrants in America in the early 20th century.
How to Make Chicken Milanese at Home
Part of chicken Milanese’s appeal is how quick and easy it is to prepare. Here’s a step-by-step guide:
1. Pound the chicken. Place chicken breasts between plastic wrap or wax paper and use a meat mallet or rolling pin to pound to an even 1/4-inch thickness.
2. Bread the chicken. Set up three shallow dishes – one with flour, one with beaten eggs, and one with panko breadcrumbs. Season each with salt and pepper. Dredge chicken cutlets in flour, shaking off excess, then dip in egg, allowing excess to drip off. Finally press cutlets into panko crumbs to fully coat.
3. Fry the chicken. Heat about 1/4 inch of olive oil or vegetable oil in a skillet over medium heat. Fry chicken cutlets in batches until deeply golden brown and cooked through, about 3-4 minutes per side.
4. Make a salad. While chicken fries, whisk together lemon juice, olive oil, and thinly sliced onion. Toss with arugula and Parmesan cheese. Season with salt and pepper.
5. Serve. Top each golden fried cutlet with a mound of fresh salad. Enjoy right away!
Cooking Tips for the Best Chicken Milanese
Follow these tips for perfect chicken Milanese every time:
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Really pound those chicken breasts thin so they fry up ultra crispy. Use a meat mallet or bottom of a heavy pan.
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Don’t bread chicken too far in advance or the coating may get soggy. Bread just before frying.
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Use Japanese panko breadcrumbs for the crispiest coating. Pulse in a food processor if crumbs are too large.
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Let oil heat until shimmering before adding chicken so coating browns immediately.
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Fry chicken in batches to avoid crowding the pan and steaming rather than frying.
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Blot fried cutlets on paper towels to absorb excess oil. Sprinkle with salt right after frying.
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Make the salad while chicken fries so everything is ready at once. Toss while dressing is still warm.
What to Serve with Chicken Milanese
Chicken Milanese is delicious served over a simple salad, but can also pair well with a variety of side dishes:
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Pasta – Toss hot cooked pasta with pesto or tomato sauce. Top with chicken cutlets.
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Risotto – Creamy risotto is a classic Italian pairing for chicken Milanese.
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Potatoes – Roast potatoes, mashed potatoes, or fried potato wedges are all great choices.
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Vegetables – Roasted broccoli, asparagus, or Brussels sprouts complement the chicken.
Don’t forget the lemon wedges for serving! A squeeze of lemon brightens up the crispy cutlets.
Chicken Milanese Variations
Once you master the classic recipe, try these fun chicken Milanese variations:
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Use a 50/50 blend of Italian breadcrumbs and panko for ultra crunchy coating.
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Flavor the breading with dried Italian herbs, garlic powder, Parmesan, or lemon zest.
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For extra flavor, marinate chicken in a mix of olive oil, lemon juice, garlic, and herbs before breading.
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Stuff chicken breasts with cheese, spinach, or prosciutto before pounding and breading.
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For chicken parm Milanese, top fried cutlets with tomato sauce and mozzarella and broil until melted.
Storing and Reheating Chicken Milanese
Fried foods like chicken Milanese are best eaten soon after cooking, but leftovers can be refrigerated for 3-4 days. Reheat in a 350°F oven until hot and crispy. The breading won’t be quite as crunchy as when freshly fried.
You can also reheat leftover chicken Milanese in the air fryer at 400°F for about 5 minutes to help revive the crispy crust. Just watch closely to avoid overcooking the chicken.
Chicken Milanese Makes the Perfect Weeknight Dinner
Crispy, crunchy chicken Milanese is impressive enough for company but easy enough for a weekday family dinner. Kids and adults alike will love these flavorful fried cutlets. Pound, bread, and fry on a leisurely Sunday and enjoy leftovers throughout the week. Serve chicken Milanese with pasta, potatoes, or a fresh salad for a satisfying Italian-inspired meal.
Why I love this recipe
- It’s quick and easy. This dish requires minimal prep time and just a handful of basic ingredients.
- Versatile. You can serve this atop pasta, in a salad, or alongside some simple veggies. I LOVE to use up leftovers to make chicken Milanese sandwiches!
- It’s relatively healthy. While there is some butter and cheese in this recipe, it’s really pretty minimal. Considering chicken is a lean and protein-rich option, I’d say it’s a healthy choice.
- Chicken. Four boneless skinless chicken breasts. You want the chicken to be about a 1/4-inch in thickness, so use a meat mallet to pound them down. While chicken breasts are preferred, you can also use boneless chicken thigh fillets or tenderloins.
- Kosher salt and black pepper. To season.
- All-purpose flour, eggs, and bread crumbs. The combination of all three forms the foundation of the breading for the chicken. For the bread crumbs, I typically use panko breadcrumbs.
- Parmesan cheese. The key ingredient that gives the flavorful crumb. Freshly grated and added to the breadcrumb mixture.
- Olive oil. Or any neutral cooking oil will do. This will be combined with the butter to cook the chicken.
- Butter. Preferably unsalted.
- Lemon wedges, lemon juice, parsley, and flaky sea salt. Optional for garnish.
How to make chicken Milanese
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the chicken. Pound the chicken breast fillets until they’re all equal in thickness, and season all sides with salt and pepper.
Step 2- Make the coating for the chicken. Add the flour to one shallow bowl, whisk the eggs in a second bowl, and add the breadcrumbs and parmesan cheese to a third shallow dish.
Step 3- Coat the chicken breasts. Dip the chicken in the flour, then the egg, then the breadcrumb mix. Repeat this process until all of the chicken has been crumbed.
Step 4- Cook. Add half the oil and half the butter in a large skillet over medium-high heat. Once hot, add the breasts and cook them for 7-10 minutes, until golden brown on both sides.
What to serve with this
I keep things simple when serving this to my family! Here are some ideas:
Simple sauteed vegetables like green beans, sauteed potatoes, sauteed carrots, and sauteed broccolini work well too.
Alternatively, you can pair your chicken with an equally flavorful side dish, like cabbage steaks, scalloped potatoes, or air fryer French fries.
- Let the chicken rest. My #1 tip when cooking any meat is to let the chicken rest on the wire rack for 5 minutes before serving. This lets the juices redistribute, which, in turn, will yield a more juicy chicken.
- Don’t overcook the chicken, as it will continue cooking after you remove it from the heat. You can also check its doneness using a meat thermometer. Once the chicken has an internal temperature of 165F, it’s ready to eat!
- Change up the spices to the breadcrumb mixture. Italian seasoning, garlic powder, and onion powder are all fabulous alternatives.
- Add extra parmesan cheese on top. I like to amp up the cheesy flavor by sprinkling a little extra parmesan while the chicken is frying. It not only amplifies the flavor but it also makes the coating extra crispy.
- Splash a little hot sauce. I’m a spice fiend, so I sometimes add a splash of sauce to the breadcrum mixture for a little kick.
To store: Wrap leftover chicken tightly in plastic wrap and refrigerate them for up to 3 to 4 days.
To reheat: Place leftovers on a baking sheet lined with parchment paper and bake at 177°C for 10-12 minutes or until they’re fully reheated. You can also use the microwave, but the chicken won’t be as crispy.
To freeze: Transfer the cooled fried chicken cutlets to an airtight container or freezer-safe bag and freeze for up to 6 months.
A chicken cutlet is a chicken breast sliced horizontally to make two thinner pieces. Chicken Milanese is usually made with flattened chicken breasts, though you could swap them for chicken cutlets and double the serving.
Yes! I sometimes want to lighten things up, so I bake the chicken instead of frying it. To bake, add the chicken to a lined baking sheet and bake in a preheated oven at 180C/350F for 35 minutes, flipping halfway through.
Easy Chicken Milanese Recipe
FAQ
What is chicken Milanese made of?
Chicken Milanese is a dish made of thinly pounded chicken breasts, coated in breadcrumbs, and fried until golden brown and crispy. It’s similar to chicken cutlets but typically served with a side salad, often featuring arugula and lemon.
What does Milanese mean in cooking?
Preparing something Milanese (or Milanesa) style means dredging thin slices of meat in flour, eggs, and seasoned breadcrumbs and frying them.
What’s the difference between chicken parmesan and chicken Milanese?
Chicken Parm and Chicken Milanese are nearly identical, differentiated only by the presence of sauce and cheese. As Milan and Parma are 1 hour and 45 minutes apart on the autostrada, it makes sense there’d be some crossover in cooking techniques.
What is the difference between chicken schnitzel and Milanese?
Chicken Milanese and chicken schnitzel are both breaded and fried chicken cutlets, but Chicken Milanese traditionally includes parmesan cheese in the breadcrumb mixture, while schnitzel does not. Milanese is an Italian dish, while schnitzel has Austrian origins.