Chicken Milanese Recipe (2024)

Published March 17, 2024.This post may contain affiliate links. Please read my disclosure policy.

This Chicken Milanese Recipe is a delicious seasoned breaded chicken cutlet that is perfectly pan-fried and served with a light seasonal salad. We absolutely love eating this throughout the spring and summer.

Making the same chicken dishes repeatedly can be bland for you and your family. Break out of your regular routine by making my deliciousArroz con PolloorButter Chicken.

Chicken Milanese

Chicken Milanese is a chicken breast that has been flattened with a mallet, breaded, and fried until golden brown. Alla Milanese is Italian for “in the style of Milan” and references meat that is dipped in egg and then coated in breadcrumbs and fried. Milanese is also a dialect of the Italian language.

Traditionally, this would be served by itself, with pasta, or with a light green salad with tomatoes and herbs, and a squeeze of lemon or vinegar. More classically pork, steak, or veal would be used as the protein. However, using chicken has become more popularized in the last century.

Ingredients and Substitutions

• Chicken — For this recipe, you will need boneless, skinless chicken breasts. However, you could also use boneless, skinless thigh or drum meat if that is all that’s available.
• Flour– all-purpose flour is what you’ll need for the breading procedure.
• Eggs– Large eggs that are chilled or at room temperature will work.
• Breadcrumbs– You can usebreadcrumbsor panko crumbs.
• Oil — Olive oil or avocado oil works best for this. You could also use ghee or clarified butter when frying.
• Butter — I always use unsalted butter in my cooking and baking to control the sodium content.
• Seasonings– Coarse salt and freshly cracked pepper are used to season this dish.
• Salad — This part is subjective. To emphasize, I used arugula, kale, cucumbers, radishes, peas, asparagus, microgreens, and Parmigiana Reggiano. You can just use the greens, or feel free to get creative.
• Salad Dressing– I use only lemon juice, honey, and olive oil. For a more decadent version. feel free to use myLemon Vinaigrettedressing

How to Make Chicken Milanese

1. Place the chicken breasts in between two large pieces of plastic wrap and, using a mallet, pound it out until it is about 1/4″ to 1/2″ thick.
2. Set up your standard breading procedure consisting of seasoned flour, seasoned whisked eggs, and seasoned bread crumbs.
3. Dredge the pounded chicken into each breading procedure, thoroughly coating it. In a similar fashion, repeat the process until all the chicken has been breaded, and keep them on a sheet tray lined with parchment paper.
   
4. Add oil to a large frying pan over medium heat, about 350°.
5. Cook the chicken in the hot oil for about 4-5 minutes per side or until golden brown and cooked throughout.
6. Make a side salad and serve.

Make-Ahead and Storage

Make-Ahead: This chicken Milanese is meant to be eaten as soon as it’s done cooking.

How to Store: Store it covered in plastic in the refrigerator for up to 3 days. Be sure to keep the salad separate from the chicken. It freezes well, covered individually in plastic for up to 2 months. The salad will not freeze.

How to Reheat: Add the desired number of chicken cutlets to a sheet tray lined with parchment paper and bake in the oven at 350° for 8 to 10 minutes or until hot.

More Chicken Recipes

• Chicken Piccata
• Chicken Saltimbocca
• Chicken Parmigiana
• Best Fried Chicken Recipe
• Authentic Chicken Curry