Crispy Chicken Milanese

Sometimes the simplest dishes are the most satisfying. Chicken Milanese, an Italian staple, is proof that a few good ingredients and straightforward techniques can create a truly unforgettable meal. This dish features tender chicken breasts pounded thin, breaded, and pan-fried until golden and crispy. The result is light, crunchy, and flavorful — a dish that feels comforting yet elegant.

Chicken Milanese originated in Milan, Italy, as a cousin to the famous cotoletta alla Milanese made with veal. Over the years, chicken has become a popular variation, especially outside of Italy, because it’s versatile, accessible, and family-friendly. Served simply with a squeeze of lemon and an arugula salad, or dressed up with pasta or roasted vegetables, this dish is adaptable for both weeknight dinners and special occasions.

Whether you’re making it for a quick meal or entertaining guests, crispy chicken Milanese is a recipe you’ll return to again and again.

Why You’ll Love This Recipe

• Crispy & Golden: A light breading creates the perfect crunch without heaviness.

• Quick to Make: Ready in about 30 minutes.

• Versatile: Pair it with salads, pasta, or even a sandwich.

• Family-Friendly: Simple, approachable flavors that everyone loves.

• Restaurant-Quality: Easy enough for home cooks, elegant enough for dinner parties.

Ingredients You’ll Need

For the Chicken

• 4 boneless, skinless chicken breasts

• Salt & freshly ground black pepper

• ½ cup all-purpose flour (for dredging)

• 2 large eggs

• 2 tablespoons water

• 1 cup breadcrumbs (Italian or panko for extra crunch)

• ½ cup grated Parmesan cheese

• 1 teaspoon garlic powder

• ½ teaspoon dried oregano

• ¼ cup fresh parsley, finely chopped (optional, for freshness)

• ½ cup olive oil (or a mix of olive oil and butter) for frying

For Serving

• Lemon wedges

• Fresh arugula salad with cherry tomatoes and Parmesan shavings

• Pasta or roasted vegetables (optional sides)

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Place chicken breasts between two sheets of parchment paper or plastic wrap.

2. Pound to ¼-inch thickness using a meat mallet or rolling pin. This ensures even cooking.

3. Season both sides with salt and pepper.

Step 2: Prepare the Breading Stations

1. In one shallow bowl, add flour.

2. In another, whisk eggs with water.

3. In a third, combine breadcrumbs, Parmesan, garlic powder, oregano, and parsley.

Step 3: Bread the Chicken

1. Dredge each chicken breast in flour, shaking off excess.

2. Dip into egg mixture, allowing excess to drip off.

3. Coat in breadcrumb mixture, pressing lightly to adhere.

4. Place breaded chicken on a tray while finishing the rest.

Step 4: Cook the Chicken

1. Heat olive oil (or oil and butter mixture) in a large skillet over medium-high heat.

2. Cook chicken breasts 3–4 minutes per side until golden brown and crispy.

3. Transfer to a paper towel–lined plate to drain.

Step 5: Serve

Serve hot with lemon wedges and a simple arugula salad, or pair with pasta for a heartier meal.

Tips for Success

• Pound chicken evenly: Ensures fast, uniform cooking.

• Don’t overcrowd the pan: Fry in batches for maximum crispiness.

• Use panko breadcrumbs: For extra crunch, combine panko with Parmesan.

• Keep oil at medium-high: Too low and the breading absorbs oil; too high and it burns.

• Serve immediately: Chicken Milanese is best enjoyed hot and fresh.

Variations You Can Try

1. Chicken Milanese with Tomato Sauce – Top with fresh tomato sauce and mozzarella for a “parmigiana-style” twist.

2. Gluten-Free Milanese – Use almond flour and gluten-free breadcrumbs.

3. Herb-Crusted Milanese – Add chopped basil, thyme, or rosemary to the breadcrumbs.

4. Spicy Milanese – Add chili flakes or cayenne pepper to the breadcrumb mixture.

5. Sandwich Style – Serve chicken Milanese in a ciabatta roll with arugula and aioli.

Serving Suggestions

Pair your Crispy Chicken Milanese with:

• A simple arugula and cherry tomato salad with lemon vinaigrette

• Spaghetti aglio e olio (garlic and oil pasta)

• Roasted vegetables like asparagus or zucchini

• Mashed potatoes or polenta for a comforting side

• A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze cooked, cooled chicken Milanese for up to 2 months (layer with parchment to prevent sticking).

• Reheating: Reheat in a 375°F oven for 10–12 minutes until crispy. Avoid microwaving, which softens the breading.

Nutrition (Per Serving, Approximate for 4 Servings)

• Calories: 430

• Protein: 38g

• Carbohydrates: 22g

• Fat: 21g

• Fiber: 2g

• Sodium: 680mg

FAQs

1. What’s the difference between Chicken Milanese and Chicken Parmesan?
Milanese is simply breaded and fried chicken served with lemon or salad. Parmesan includes tomato sauce and melted cheese.

2. Can I bake the chicken instead of frying?
Yes — bake at 425°F on a wire rack for 20–25 minutes, flipping halfway.

3. What oil is best for frying?
Olive oil gives authentic flavor, but you can use canola or vegetable oil for higher smoke point.

4. Can I prep ahead?
Yes — bread the chicken and refrigerate for up to 4 hours before cooking.

5. Can I use veal instead of chicken?
Absolutely — traditional cotoletta alla Milanese is made with veal.

Conclusion

The Crispy Chicken Milanese is proof that simple ingredients and straightforward techniques can create a dish that’s both elegant and comforting. With its golden crust, juicy chicken, and fresh lemon finish, this Italian classic is versatile enough for a quick weeknight dinner yet impressive enough for entertaining.

Pair it with a crisp salad, a side of pasta, or roasted veggies, and you’ll have a meal that delights every time. Once you make this dish at home, it’s sure to become a regular feature on your table.

Crispy Chicken Milanese

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• Author: rodrigo Stone
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Golden, crispy, and irresistibly delicious, Chicken Milanese is a timeless Italian dish that’s simple yet elegant. Lightly breaded chicken cutlets are pan-fried to perfection, creating a crunchy crust that gives way to juicy, tender meat inside. Traditionally served with a fresh arugula salad and a squeeze of lemon, this dish is perfect for everything from a quick weeknight meal to a dinner party centerpiece. Its versatility and ease make it a recipe you’ll want to keep in your regular rotation.

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Ingredients

• 4 boneless, skinless chicken breasts (pounded thin to about ½-inch thickness)

• 1 cup all-purpose flour

• 2 large eggs

• 1 tablespoon water

• 1 ½ cups breadcrumbs (Italian-style or panko for extra crunch)

• ½ cup grated Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ cup olive oil (or a mix of olive oil and butter, for frying)

• Lemon wedges, for serving

• Fresh parsley or arugula, for garnish

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Instructions

• Prepare three shallow dishes: one with flour, one with beaten eggs mixed with water, and one with breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.

• Dredge each chicken breast in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumb mixture. Press breadcrumbs firmly to help them stick.

• Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken cutlets in batches (do not overcrowd).

• Fry for 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.

• Serve hot with fresh arugula, parsley, and lemon wedges on the side.

• Prep Time: 15 minutes
• Cook Time: 15 minutes