Name: Chicken Milanese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup Italian-style breadcrumbs or panko; 1/4 cup grated Parmesan cheese (optional); Salt and pepper, to taste; 1/4 cup olive oil or neutral oil, for frying; Lemon wedges, for serving; Optional: arugula, cherry tomatoes, shaved Parmesan, balsamic glaze (for salad topping)

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Chicken Milanese is a crispy, golden cutlet that’s pan-fried to perfection and served with a squeeze or lemon or a simple arugula salad. It’s thin, crunchy, and incredibly satisfying—one of those meals I turn to when I want something comforting but still light and fresh.

Why You’ll Love This Recipe

I love how Chicken Milanese delivers big flavor with just a few ingredients. The crispy breading, tender chicken, and bright finish from the lemon make it feel elegant, but it’s so easy to pull off on a weeknight. It’s just as great with pasta as it is over salad, which makes it one of my most versatile go-to recipes. Chicken Milanese

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
All-purpose flour
Eggs
Italian-style breadcrumbs or panko
Grated Parmesan cheese (optional)
Salt and pepper
Olive oil or neutral oil, for frying
Lemon wedges (for serving)
Optional: arugula, cherry tomatoes, shaved Parmesan, balsamic glaze (for salad topping)

Directions

I place each chicken breast between two sheets of parchment and pound them to about 1/2-inch thickness using a meat mallet or rolling pin.
I season the chicken with salt and pepper.
I set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs (mixed with Parmesan, if using).
I dredge the chicken first in flour, then dip it in egg, and finally coat it in breadcrumbs, pressing to help it stick.
I heat oil in a large skillet over medium heat and cook the chicken 3–4 minutes per side until golden brown and fully cooked.
I let them rest briefly on a paper towel-lined plate to absorb excess oil.
I serve them with lemon wedges, or place them over a simple salad for a lighter option.

Servings and timing

Serves 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

I use panko for extra crunch or gluten-free breadcrumbs for a GF version.
I make a spicy version with a dash of paprika or cayenne in the breadcrumbs.
I top it with marinara and mozzarella and broil it for a Chicken Parm-style twist.
I serve it on a sandwich with mayo, lettuce, and tomato for a crispy chicken sandwich.

storage/reheating

I store leftover cutlets in the fridge for up to 3 days. To reheat and keep them crispy, I bake them in a 350°F (175°C) oven for 10–12 minutes or air-fry for 5–6 minutes. I avoid microwaving so the breading stays crisp. Chicken Milanese

FAQs

What’s the difference between Chicken Milanese and schnitzel?

They’re similar, but Chicken Milanese typically uses olive oil and is Italian-inspired, often served with salad or lemon. Schnitzel is usually made with veal and fried in butter or lard.

Can I use chicken thighs?

Yes, I use boneless, skinless thighs and pound them thin. They stay juicy and flavorful.

Do I need to pound the chicken?

Pounding helps it cook evenly and quickly. It also gives that classic thin and crispy Milanese texture.

What oil is best for frying?

I prefer olive oil for flavor, but a neutral oil like canola or avocado works well too for higher-heat frying.

Can I make this in the oven?

Yes, I bake it at 425°F (220°C) for about 20 minutes, flipping halfway through. It won’t be quite as crispy, but still delicious.

Conclusion

Chicken Milanese is one of those timeless recipes that always delivers. Crispy, juicy, and finished with a squeeze of lemon, it’s elegant enough for guests and easy enough for weeknights. I love serving it with salad, pasta, or just on its own—it never disappoints.