Chicken Milanese is an Italian classic that’s utterly delicious yet easy to make at home. It’s made with lightly breaded thin chicken cutlets pan-fried in a skillet until crispy and golden brown. Flavorful, crispy, and juicy all at the same time, this simple chicken recipe is the perfect dinner choice for any night of the week.

There are tons you can do with Chicken cutlets, from the classic chicken parmesan to other breaded variations like the Japanese katsu and German schnitzel. But if you're in the mood for something Italian, this chicken Milanese recipe is our go-to! Drizzle it with a fresh squeeze of lemon juice and serve it with a simple Arugula Salad for an easy, delicious, and impressive meal.

Why You'll Love this Chicken Milanese Recipe

• Extremely simple. A generous sprinkle of salt and pepper, a few pantry staples for the breading, and a few minutes in the skillet are all you need. It's as good as any restaurant-made version, maybe even better!
• Perfect for busy weeknights. Dinner in a little over 30 minutes? Yes, please! It's an excellent way to get a delicious and impressive meal on the table that won’t take all night to make.
• Classic Italian dish. No need for complicated sauces or seasonings, this recipe is truly all about the simple flavors of Italy. It's light, flavorful, comforting, and fancy all at the same time.
• High in protein. Care for a healthy dinner? This recipe has around 40 grams of protein per serving, so it won't leave you feeling hungry anytime soon. Plus, you get to enjoy it without feeling guilty!

Ingredient Notes

To make this delicious Chicken Milanese, you will need the following ingredients (full measurements in recipe card below):

• chicken - You need about 6 boneless and skinless breast cutlets for this recipe. Some grocery stores have pre-made breast cutlets, but you can also buy 3 chicken breast pieces, slice them in half horizontally, and pound them to an even thickness. It’s also a bit cheaper that way!
• salt and pepper - for seasoning the chicken cutlets. Super simple!
• breadcrumbs - use Panko for a light yet crispy coating, but you can opt for regular breadcrumbs. You can also use store-bought Italian breadcrumbs, but they come pre-seasoned with oregano, basil, and other spices.
• cheese - use freshly grated Parmesan cheese. It always has the best flavor and melts nicely when cooked. I also peeled some thin strips for the arugula salad.
• all-purpose flour - use flour to lightly coat the chicken cutlets before breading for an extra crispy texture.
• eggs - beaten eggs help the breading stick to the chicken nicely.
• oil - use olive oil or vegetable oil for frying

You will also need rolling pin (or meat tenderizer), shallow plates, and a frying pan or skillet.

How to Make the Best Chicken Milanese

1. Flatten the chicken. Use a paper towel to pat dry each chicken cutlet completely dry. Place the cutlets on a clean surface. Take one cutlet and cover it with a piece of plastic cling wrap. Use a rolling pin (or meat tenderizer) to carefully flatten the cutlet until it is approximately ¼-inch thick. Don’t pound the breasts too hard as it could tear the breast apart. Ideally, you want flattened chicken breasts with uniform thickness. Repeat with remaining cutlets.
2. Season. Season both sides of each chicken breast with salt and pepper. Set aside on a plate.

3. Prepare coating. In a shallow plate, combine breadcrumbs and Parmesan. Mix well to combine. Prepare another shallow plate with flour and another shallow plate with the beaten eggs.
4. Coat the chicken. Dip each piece of chicken into the flour to evenly coat it on all sides. Then, dip into the egg to evenly coat, and then dip into the breadcrumb mixture to evenly coat. The flour will stick to the chicken, the egg sticks to the flour, and the breadcrumbs stick to the egg. Shake off any excess breadcrumbs. Arrange the breaded chicken on a large baking sheet lined with parchment paper.

5. Fry. Heat oil in a large frying pan over medium-high heat until the hot oil sizzles. Add 2 pieces of chicken at a time and pan fry until golden brown and cooked through, about 3 minutes per side. The chicken cutlets don't need to be submerged in the hot oil. Transfer the cooked cutlets onto a paper towel-lined plate to drain excess oil.

6. Serve. Drizzle with lemon juice and serve with a simple arugula salad, if desired.

How to Serve

Serve this delicious Chicken Milanese with salads, vegetables, pasta, and even soups such as:

• Tomato and Mozzarella Caprese Salad
• Oven Roasted Vegetables
• Cacio e Pepe
• Tomato Basil Soup
• Caprese Skewers
• Fettucine Alfredo

For more recipe inspiration, see our 25 Side Dishes for Chicken.

Storing and Freezing Instructions

How to Store

Keep the leftover chicken milanese in an airtight container and store it in the refrigerator for up to 3 days.

How to Reheat

Preheat the oven to 400°F and bake for 8 to 10 minutes or until the chicken is heated through and crispy again. You can also reheat in the air fryer at 400 F for about 5 minutes until heated through.

How to Freeze

Store leftover breaded chicken in an airtight container of freezer bag and freeze for up to 3 months. To reheat, allow the chicken to defrost in the refrigerator overnight and then follow the reheating instructions above.

More Chicken Breast Recipes

• 50 Best Chicken Breast Recipes
• Oven Baked Chicken Breast
• Pecan Crusted Chicken
• Creamy Lemon Chicken Piccata
• Air Fryer Chicken Breast
• Chicken Marsala

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