Chicken Milanese is perfect for entertaining guests or as a quick and easy weeknight meal. Tender chicken cutlets breaded with a crispy parmesan-panko breading, mixed with fresh parsley and lemon zest for a vibrant pop. Enjoy it with salad for lunch or dinner, or pair it with spaghetti with a lemon butter sauce for a cozy meal.
There are many versions of the simple breaded chicken cutlet. There’s Japanese chicken katsu, German schnitzel, and Latin American milanesa, to name a few. Then, there’s chicken Milanese, which adds parmesan to the breadcrumbs! Chicken Milanese is an Italian dish that originated in Milan. This dish was originally made with veal, but can also be made with other types of protein, including chicken, which is most popular in Italian American restaurants here in America. This recipe is effortless and ready within 30 minutes. It makes a perfect weeknight meal. This is best served immediately as the coating will soften as it sits.
How to make Chicken Milanese
Crispy chicken shallow fried in olive oil and served with a lemon wedge. How much more simple is that? This is best accompanied with a salad or just arugula, or over pasta with a lemon butter sauce. This recipe is in my rotation for weeknight meals. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Chicken Cutlets: I used full chicken breasts and sliced them lengthwise in half. However, you can use already thin sliced chicken breasts. You will need to pound it to a 1/4-inch thickness, so just be careful you don’t rip the chicken!
- Panko Breadcrumbs, Grated Parmesan Cheese, Fresh Parsley, and Lemon Zest: This is used for the breading. I used the panko breadcrumbs since it becomes nice and crispy when fried. I added the zest for a bright note.
- Egg: Used as the egg wash for the chicken. You can also use olive oil instead if you’re allergic to eggs or if you don’t have them in your fridge.
- Flour: The first step in breading the chicken!
- Extra Virgin Olive Oil & Butter: This is used for shallow frying the chicken. I feel using both gives a better crust to the pan-fried breaded chicken.
- Salt & Pepper: For taste.
Season the chicken with salt and pepper as desired. Prepare a breading station for the chicken in the following order: in the first plate, add the flour. In a bowl, whisk the eggs and a bit of water. In the last plate, mix together the breading, parmesan, parsley, and lemon zest. Dredge the cutlet in the flour, shaking off the excess. Dip into the eggs. Bread the chicken in the breadcrumbs until fully coated. Repeat the process with the other cutlets. In a large skillet, melt the butter with the oil. Drop a bit of breadcrumb into the oil. If it starts bubbling and frying, the oil is ready. Fry each cutlet in batches, if needed, until both sides are golden brown and the chicken is cooked inside. Place onto a plate lined with a paper towel to catch any extra grease. Serve with a lemon wedge over an arugula salad, or over spaghetti with a lemon butter sauce.
Tips & FAQs
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheat: You can reheat them in a toaster oven, oven, or air fryer to keep them crispy.
- Make ahead: The cutlets can be pounded out, breaded, and stored, covered, in the refrigerator one day in advance.
- Variations:
- You can turn this into chicken parmesan by spooning marinara sauce over it, sprinkling mozzarella, and baking it.
- Top with fresh bruschetta.
- Instead of chicken, you can use veal or pork. Prepare using the same instructions as the recipe.
- If you don’t have panko breadcrumbs, you can use Italian seasoned breadcrumbs or plain breadcrumbs.
- Pair this with arugula, mashed potatoes, a Caprese salad, broccoli, or asparagus, over pasta or rice.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Chicken Milanese
Ingredients
- 4 (4 oz) thin sliced chicken breasts, or 1 lb of chicken breasts, sliced lengthwise in half
- Salt and pepper, to taste
- 1/2 cup flour
- 2 eggs
- 1 tbsp water
- 1 1/4 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1/2 tsp lemon zest
- 1/4 cup extra virgin olive oil
- 2 tbsp butter
Instructions
- Pound out the chicken cutlets to 1/4-inch thickness. Season with salt and pepper as desired.
- Set up the breading stations for the chicken. On one plate, place the flour. In a bowl, whisk together the eggs and water, creating an egg wash. On another plate, mix together the breadcrumbs, parmesan, parsley, and lemon zest.
- Start by dredging a cutlet in the flour, shaking off any excess flour. Dip it into the egg wash and let it drip. Bread with the breadcrumbs until fully coated. Repeat with the remaining cutlets.
- In a large skillet, melt the butter with olive oil over medium to medium-high heat. Lower the chicken cutlets into the oil, but don’t crowd the pan. Cook in batches if needed. Fry the chicken for 2-3 minutes per side until golden brown and the chicken is cooked through to 165F. Transfer to a plate lined with paper towels to catch the extra grease.
- Serve immediately.
Notes
Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheat: You can reheat them in a toaster oven, oven, or air fryer to keep them crispy.
- Make ahead: The cutlets can be pounded out, breaded, and stored, covered, in the refrigerator one day in advance.
Variations:
- You can turn this into chicken parmesan by spooning marinara sauce over it, sprinkling mozzarella, and baking it.
- Top with fresh bruschetta.
- Instead of chicken, you can use veal or pork. Prepare using the same instructions as the recipe.
- If you don’t have panko breadcrumbs, you can use Italian seasoned breadcrumbs or plain breadcrumbs.
- Pair this with arugula, mashed potatoes, a Caprese salad, broccoli, or asparagus, over pasta or rice.
Nutrition Facts
Calories
361.62Fat (grams)
23.62Sat. Fat (grams)
7.05Carbs (grams)
26.36Fiber (grams)
1.35Net carbs
24.99Sugar (grams)
1.22Protein (grams)
18.08Sodium (milligrams)
363.62Cholesterol (grams)
56.87The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
Leave a comment