Crispy Chicken Milanese Recipe

This chicken milanese recipe turns out perfectly crisp and golden on the outside and juicy and tender inside. It’s simple to make and everyone I’ve served it to loves it!

We can’t believe we waited this long to share this recipe. The chicken stays incredibly tender, and the crispy breaded coating is so flavorful thanks to the Italian herbs mixed into the breadcrumbs.

We love this easy breaded chicken served with a handful of greens mixed with our lemon vinaigrette, but you’ll find more ways to serve it below so it fits any night of the week. For more like this, see our crispy pork milanese!

Key Ingredients

• Chicken: Use boneless, skinless chicken breasts. Either buy them already cut into thinner cutlets, or slice full-size chicken breasts in half horizontally to make two thinner chicken breasts. Starting with thinner chicken cutlets is the key to this recipe.
• Flour and Eggs: We use a three-part breading station. Step one is to dredge your chicken in flour, and step two is to dip it in whisked eggs. I use all-purpose flour.
• Breadcrumbs: After flour and eggs, the third part of the breading is breadcrumbs. I love light and crispy panko breadcrumbs or homemade breadcrumbs.
• Italian Seasoning: We are really generous with the herbs in our breading, so we mix a good amount of Italian seasoning into the breadcrumbs.
• Parmesan Cheese: Optional, but highly recommended. Finely grated Parmigiano-Reggiano stirred into the breadcrumb mixture makes the milanese-style breading well seasoned and extra delicious.

Find the full recipe with measurements below.

How to Make Chicken Milanese

Tip 1: Prepare the chicken. Start with thin chicken breast cutlets (see above). Then, pound them even thinner with a meat mallet, rolling pin, or the bottom of a sauce pot.

Pounding helps the chicken cook quickly and evenly, so your breading turns golden in the same time it takes the chicken to cook. As a bonus, it tenderizes the meat, so your chicken will turn out tender and juicy.

Tip 2: Set up the breading station. You’ll need three wide, shallow bowls. Add flour to the first. In the second, whisk the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.

Tip 3: Bread the chicken. I like to work with one piece of chicken at a time and use a fork to move it around.

1. Dip it into the flour on both sides, shaking off any excess.
2. Next, coat it in the egg mixture.
3. Finally, press it into the breadcrumbs until evenly covered.

Gently shake off any loose crumbs, then place the breaded chicken on a baking sheet. Continue with the remaining chicken pieces.

Tip 4: Cook the chicken. You have two options. My favorite way to cook them is to pan-fry in a skillet with some oil. You can also use an air fryer. Both cooking methods are provided in the recipe below.

However you cook them, you’ll know they’re perfect when the coating is crisp and golden, and the chicken is firm and cooked through. An internal thermometer should read 165°F when inserted into the middle.

Serving Suggestions

The most classic way to serve chicken milanese is with a wedge of lemon and a light salad. In our photos, you can see ours next to a simple arugula salad tossed in our lemon vinaigrette. Or, swap for caprese salad or sautéed greens. We love sautéed spinach or sautéed kale.

More ideas are to serve with polenta, risotto, or pasta, such as fettuccine Alfredo or buttered noodles. It’s also lovely with roasted vegetables. This roasted cabbage or parmesan roasted cauliflower is my go-to. And finally, you can always turn it into a sandwich on crusty bread, with arugula, tomato, and a little garlic aioli.

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