Crispy, golden crust with juicy, tender chicken inside
Quick to prepare with simple pantry ingredients
Elegant presentation with minimal effort
Pairs beautifully with salads, pasta, or roasted vegetables
Family-friendly and easy to customize
Perfect balance of crunch and brightness from fresh lemon
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts 1/2 cup all-purpose flour 2 large eggs 1 tablespoon water 1 cup Italian-style breadcrumbs 1/2 cup grated Parmesan cheese 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/4 cup olive oil Lemon wedges for serving Fresh arugula or parsley for garnish (optional)
Directions
Place the chicken breasts between two sheets of plastic wrap and pound to about 1/4-inch thickness using a meat mallet or rolling pin.
Season both sides of the chicken with salt and pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs mixed with water, and one with breadcrumbs combined with Parmesan cheese and garlic powder.
Dredge each piece of chicken in flour, shaking off excess.
Dip into the egg mixture, allowing any excess to drip off.
Press into the breadcrumb mixture, coating evenly on both sides.
Heat olive oil in a large skillet over medium heat.
Cook the chicken for 3–4 minutes per side, or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain briefly.
Serve immediately with lemon wedges and garnish with arugula or parsley if desired.
Substitute chicken with thinly pounded pork or veal for a traditional twist.
Top with a simple arugula salad dressed in lemon juice and olive oil.
Add a sprinkle of red pepper flakes for subtle heat.
Serve with a side of pasta tossed in olive oil and garlic.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat and maintain crispiness, warm in a 350°F (175°C) oven for about 10 minutes. Avoid microwaving, as it can make the coating soggy.
Freezing is possible before cooking: bread the chicken, freeze on a baking sheet until solid, then transfer to a freezer-safe container for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.
FAQs
What does Milanese mean?
Milanese refers to a cooking style from Milan, Italy, typically involving thin cuts of meat that are breaded and pan-fried.
How thin should I pound the chicken?
About 1/4 inch thick ensures quick, even cooking and a crisp crust.
Can I bake Chicken Milanese instead of frying?
Yes, bake at 400°F (200°C) for 15–20 minutes, flipping halfway through, until golden and cooked through.
How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C), and the exterior should be golden brown.
Can I make this gluten-free?
Yes, use gluten-free flour and breadcrumbs as substitutes.
What oil is best for frying?
Olive oil works well, but you can also use a neutral oil like vegetable or canola oil.
Can I prepare it ahead of time?
You can bread the chicken a few hours in advance and refrigerate until ready to cook.
What sides pair well with Chicken Milanese?
It pairs beautifully with a simple green salad, roasted potatoes, or light pasta.
Why is my coating falling off?
Make sure to press the breadcrumbs firmly onto the chicken and avoid flipping too early while cooking.
Can I use chicken thighs?
Yes, boneless, skinless thighs can be used, though cooking time may vary slightly.
Conclusion
Chicken Milanese is a timeless dish that delivers crispy texture, bright flavor, and satisfying simplicity. Whether served with a fresh salad or your favorite side, it’s a versatile recipe that brings a touch of Italian-inspired comfort to your table.
Chicken Milanese is a classic Italian-inspired dish featuring thinly pounded chicken breasts coated in seasoned breadcrumbs and pan-fried until golden and crispy. This easy Chicken Milanese recipe delivers juicy chicken with a crisp crust, finished with fresh lemon for the perfect balance of flavor. Ideal for weeknight dinners or elegant entertaining.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:4 servings
Category:Main Dish
Method:Pan-Frying
Cuisine:Italian-Inspired
Ingredients
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup olive oil
Lemon wedges, for serving
Fresh arugula or parsley, for garnish (optional)
Instructions
Place chicken breasts between two sheets of plastic wrap and pound to about 1/4-inch thickness using a meat mallet or rolling pin.
Season both sides with salt and pepper.
Prepare a breading station with three shallow dishes:
Dish 1: Flour
Dish 2: Eggs beaten with water
Dish 3: Breadcrumbs mixed with Parmesan and garlic powder
Dredge chicken in flour, shaking off excess.
Dip into egg mixture, allowing excess to drip off.
Press firmly into breadcrumb mixture, coating both sides evenly.
Heat olive oil in a large skillet over medium heat.
Cook chicken for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
Transfer to a paper towel-lined plate briefly.
Serve immediately with lemon wedges and garnish with arugula or parsley if desired.
Notes
Use panko breadcrumbs for extra crunch.
For a lighter option, bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
Press breadcrumbs firmly onto the chicken to prevent coating from falling off.
Avoid overcrowding the pan to maintain crispiness.
