Quick Summary
This Italian Chicken Milanese recipe is easy to make at home, you only need 30 minutes. Breaded chicken breasts are pan-fried until crispy and served with a simple arugula salad. The perfect dinner for any night!
If you are looking for a quick, easy, and DELICIOUS chicken recipe, you have to try Chicken Milanese. It may sound gourmet and taste gourmet, but it’s really easy to make!
It is similar to the classic Italian veal Milanese dish, but it’s made with thinly pounded chicken breasts that are pan-fried. The exterior gets nice and golden brown and super crispy, while the chicken stays tender and juicy on the inside.
Serve the crispy chicken with a fresh and simple arugula salad that is tossed in a lemon vinaigrette with freshly grated Parmesan cheese.
This easy chicken dinner is always a winner!
Table of Contents
Recipe Ingredients
- Chicken– use 2 large boneless skinless chicken breasts, about 1 ½ pounds total. Use a meat tenderizer to pound the chicken out to make 4 pieces. Tenderizing the chicken helps the chicken cook faster and more evenly. It will also prevent the chicken from shrinking while cooking.
- Flour– flour helps absorb moisture on the surface of the chicken and gives the egg something to cling to.
- Garlic powder– mix in a little garlic powder with the flour to add a little flavor.
- Eggs– the egg is the second step in breading chicken. The eggs acts as an agent to keep the breading on the chicken. It also helps the panko bread crumbs to adhere to the chicken.
- Panko bread crumbs– Panko are Japanese bread crumbs made from steamed, crustless loaves of bread that are processed into flakes and then dried. They are crispier than traditional bread crumbs and make the chicken extra crispy.
- Parmesan cheese– I like to use a microplane to grate Parmesan cheese.
- Parsley– finely chopped.
- Lemon zest– to brighten up the recipe!
- Olive oil– for frying.
- Lemon wedges– for serving!
How to Make Chicken Milanese
Scroll down to the recipe card for the recipe with ingredients and instructions.
- Place the chicken breasts on a cutting board. Use a sharp knife to slice the chicken breast halves horizontally, butterflying them open. Cut each breast in half, to create 4 equal size pieces.
- Cover the chicken with plastic wrap. Use a mallet or rolling pin to pound the chicken out until it is about 1/4-inch thick. Remove the plastic wrap and season with salt and pepper.
- In a medium shallow bowl or baking dish, combine the flour, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
- In a separate medium bowl or baking dish, whisk the eggs and set aside.
- In a third medium shallow bowl or baking dish, combine the panko, Parmesan cheese, parsley, and lemon zest.
- Dredge the chicken breasts in the flour mixture, coating both sides, shaking off excess.
- Next, dip the chicken into the eggs, letting any excess drain off. Add the chicken to the panko mixture and press until both sides are well coated.
- Repeat until all pieces are all breaded.
- In a large cast iron skillet, heat the oil over medium high heat. Once the oil is hot, carefully place 1 or 2 pieces of chicken into the pan and cook for 2 to 3 minutes, on each side, or until chicken is cooked through.
- Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Add more oil, if necessary.
Serving Suggestions
Chicken Milanese is traditionally served with a simple arugula salad. The salad is made with baby arugula that gets tossed in a fresh olive oil lemon dressing and topped with shaved Parmesan cheese. It only takes a few minutes to make and compliments the chicken.
If you are looking for other side dishes that pair nicely with chicken Milanese, here are some ideas.
- Bruschetta
- Kale Salad or Caesar Salad
- Smashed Potatoes
- Garlic Mashed Potatoes
- Roasted Broccoli
- Roasted Green Beans or Green Beans Almondine
- Roasted Asparagus
Storage & Reheating
Chicken Milanese is best when served right away, while it’s still crispy and hot from the pan, but you can store and reheat.
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 400 degree F oven for 7 to 10 minutes, or until warm and crispy! You can also reheat in an air fryer. I don’t recommend reheating in the microwave because the chicken won’t be as crispy.
More Chicken Recipes
- Chicken Piccata
- Easy Skillet Chicken Thighs
- Honey Mustard Chicken
- Spinach Artichoke Chicken
- Chicken Parmesan
- Chicken Cacciatore
Chicken Milanese
Ingredients
- 2 boneless skinless chicken breasts, about 1 ½ lbs
- Kosher salt and black pepper, for seasoning
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 3 large eggs
- 1 cup panko bread crumbs
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon finely chopped parsley
- 1 teaspoon lemon zest
- 1/2 cup olive oil, for frying
- Arugula salad, for serving
- Lemon wedges, for serving
Instructions
- Place the chicken breasts on a cutting board. Use a sharp knife to slice the chicken breast halves horizontally, butterflying them open. Cut each breast in half, to create 4 equal size pieces. Cover the chicken with plastic wrap. Use a mallet or rolling pin to pound the chicken out until it is about 1/4-inch thick. Remove the plastic wrap and season with salt and pepper.
- In a medium shallow bowl or baking dish, combine the flour, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
- In a separate medium bowl or baking dish, whisk the eggs and set aside.
- In a third medium shallow bowl or baking dish, combine the panko, Parmesan cheese, parsley, and lemon zest.
- Dredge the chicken breasts in the flour mixture, coating both sides, shaking off excess. Next, dip the chicken into the eggs, letting any excess drain off. Add the chicken to the panko mixture and press until both sides are well coated. Repeat until all pieces are all breaded.
- In a large cast iron skillet, heat the oil over medium high heat. Once the oil is hot, carefully place 1 or 2 pieces of chicken into the pan and cook for 2 to 3 minutes, on each side, or until chicken is cooked through.
- Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Add more oil, if necessary.
- Transfer chicken to a plates and serve with arugula salad and lemon wedges for squeezing.
Nutrition
Have you tried this recipe?
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