Chicken Milanese (Best Recipe)

This chicken Milanese is a classic Italian recipe that’s always a crowd-pleaser.

It’s been a busy day, and you want to make something for dinner that’s delicious but not too heavy.

The recipe consists of crispy fried chicken breasts coated in Italian-style breadcrumbs.

(And served with juicy lemon wedges for extra flavor!) 

It’s incredibly simple to make, wallet-friendly, and full of flavor.

It’s also the perfect solution when those mid-week dinner blues hit. 

After all, it’s fried chicken, but better. And who doesn’t love fried chicken?!

Keep reading to discover tips on making delicious chicken Milanese at home!

Chicken Milanese

What I love about chicken Milanese is that it’s perfect for any occasion.

It requires fewer than 10 ingredients, so it’s easy to whip up on busy nights. 

Fortunately, though, it’s also elegant enough for more formal dinners.

Its taste is phenomenal, too, making it a favorite among adults and kids. 

In other words, there’s really never a bad time to make this tasty chicken. 

As you can probably guess from the name, the dish first appeared in Milan.

And really, that should tell you everything you need to know about how incredible it is. Italian food is always good.

This one is especially nice with its super crispy outer skin and subtle Italian flavors.

Plus, the chicken is juicy and tender, just like all good fried chicken should be. 

Give it a try the next time you want something the whole family will love. 

Ingredients

Here’s what you’ll need to make this delectable dinner: 

• All-purpose flour. All-purpose flour is typically my go-to flour option. It’s relatively inexpensive and works well in most recipes. For this particular one, it’s especially awesome. It’ll ensure you get the perfect crispy crust every time. 
• Eggs. The eggs act as a binding agent in this recipe. They help ensure the flour and breadcrumbs stick to the chicken. 
• Kosher salt and black pepper. These everyday pantry staples do a great job of seasoning the meat. 
• Italian-seasoned breadcrumbs. You can substitute any breadcrumbs for Italian breadcrumbs. However, Italian ones will give you that bold, herby Italian flavor that tastes so good. I recommend sticking to them unless you don’t have any other option. 
• Boneless chicken breast halves. I like to use boneless, skinless chicken breasts cut in half for this recipe. You can also use chicken cutlets if you prefer. Just be sure the chicken you’re using is thin so that it cooks properly. 
• Vegetable oil. This is simply for frying the chicken. You can substitute olive oil or another type in a pinch. 
• Lemon. Cut the lemons into wedges and serve them with the chicken. Everyone can add as much or as little juice as they want to their pieces. 

What’s the Difference Between Chicken Cutlets and Chicken Breasts? 

Okay, so earlier, I mentioned chicken breasts cut in half and chicken cutlets.

If you aren’t familiar with kitchen terms, you may wonder how the two differ. 

It’s actually pretty simple. 

If you have chicken breasts, that’s precisely what you have: chicken breasts.

You can cut them in half lengthwise, and you still have chicken breasts, only cut in half.  

But if you cut those breasts in half horizontally and pound them down until they’re flat, they become cutlets.

In other words, cutlets are really thin. 

Their thinness means they cook more evenly and much faster. 

How to Make Chicken Milanese 

Here are the steps for preparing and cooking chicken Milanese:

1. Prepare everything. Start by preheating the oven to 200 degrees Fahrenheit. Then, prepare your chicken breasts. Remember to cut them in half and pound them down to ensure they’re thin. 

Finally, prep your three separate bowls for dipping the chicken.

You add flour to the first bowl, eggs, salt, and pepper to the second, and breadcrumbs to the third. 

2. Bread the chicken. Start by pressing your first chicken breast into the flour. After shaking off any excess, dip it in the eggs. Last, press it into the breadcrumbs for a crispy coating. 

Place the chicken breast on a clean plate. Then, follow the same instructions for dipping all the other chicken pieces.

Be sure to avoid stacking them on top of each other on the plate. 

3. Fry the chicken. You’ll fry the breasts (or cutlets) in batches of two or three pieces. Add the vegetable oil to your skillet first. Heat it over medium heat, then add the chicken. 

They should only need about 2 to 4 minutes per side to cook.

Check them with a meat thermometer to ensure they’re done. (The reading should be 165 degrees.)

4. Let the chicken warm in the oven until you’ve cooked all the pieces. Since you’re cooking in batches, you’ll need to place the cooked chicken on a baking sheet in the oven. 

That will ensure it stays warm while you’re cooking the other pieces. 

5. Serve it and enjoy! When everything is done, serve the chicken with lemon wedges for extra flavor. 

Tips and Variations 

Here are a few things to keep in mind when preparing this recipe: 

• Use homemade breadcrumbs if you don’t have Italian ones on hand. Breadcrumbs are surprisingly easy to make. Start with three pieces of dry, hard bread. Crumble them up and season them with thyme and basil. (A half teaspoon of each should suffice.) You can bake them for a few minutes if you want them extra crunchy, but you don’t have to. 
• Wait until the oil is hot to cook the chicken. If it isn’t hot, your chicken will become greasy. 
• Don’t forget to pound your chicken breasts or cutlets. The thinner the meat is, the better and more evenly it will cook. 
• Don’t do a lot of moving around in the skillet. Leave your chicken alone to cook, only touching it when you flip it. If you move it too much, it can cook unevenly. Additionally, you may lose some of your breading. 
• Mix a little parmesan in with your breadcrumbs. Doing so will give you an extra cheesy, impossible-to-resist flavor. 

You’re also not out of luck if you need a gluten-free option.

Simply swap out the all-purpose flour for gluten-free flour. Be sure your breadcrumbs are gluten-free, as well. 

How to Store and Reheat

I don’t recommend freezing this recipe as it will lose its crispiness when you thaw it out.

However, you can store it in the fridge for up to 4 days. 

Be sure to use an air-tight container, and don’t pack it with any sides (i.e., salad or pasta).

Store it by itself to keep the crust as crunchy as possible for as long as possible.