Crispy Chicken Milanese

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 15 minutes

Chicken Milanese is a simple and reliable recipe for a crisp, golden cutlet with a light, fresh finish. It’s traditionally made with thin slices of chicken breast, lightly breaded and pan-fried until perfectly crispy. You can buy thin-sliced chicken at most grocery stores, or easily prepare your own at home by slicing regular chicken breasts horizontally into thinner pieces.

Golden, crisp Chicken Milanese served with fresh lemon wedges and a simple arugula salad.

Chicken Milanese is one of those recipes that feels timeless. It’s built around simple techniques: thin chicken, a crisp breadcrumb coating, and just enough seasoning to make everything stand out. The goal is to keep the chicken juicy while creating a golden, even crust that doesn't overpower the flavor of the meat. It’s a good recipe to have in your back pocket because it works for a casual weeknight or something a little more special.

When it comes to getting the coating just right, a few details make a difference. Starting with evenly thin chicken helps it cook quickly and evenly, which keeps the breadcrumbs from burning before the chicken is done. Pressing the breadcrumbs onto the chicken firmly ensures the crust doesn’t fall off during cooking. A hot pan with enough olive oil to coat the bottom gives you a crisp, light result without the heaviness of deep frying.

Chicken Milanese is often served with a simple side like arugula tossed in olive oil and lemon, but it’s flexible enough to go with almost anything. You could add roasted vegetables, a pasta salad, or even tuck it into a sandwich for a different take. However you serve it, this dish is a good reminder that straightforward, well-executed cooking is often the most satisfying.

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🍽️ Servings: 4 • 🔥 Calories/Serving: ~430

Ingredients

• 4 thin-sliced boneless, skinless chicken breasts (or slice 2 regular chicken breasts in half horizontally)

• ½ cup all-purpose flour

• 2 large eggs

• 1 cup Italian seasoned breadcrumbs (or plain breadcrumbs with a pinch of salt, pepper, and dried herbs)

• ½ cup grated Parmesan cheese

• ½ tsp salt

• ¼ tsp black pepper

• ⅓ cup olive oil, for frying

• 1 lemon, cut into wedges

• 2 cups arugula (optional, for serving)

• 1 tbsp olive oil (for arugula, optional)

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Steps

Step 1

If using regular chicken breasts, place your hand flat on top of the breast and slice horizontally to create two thinner cutlets. Lightly pound each piece between sheets of parchment paper to an even ¼-inch thickness if needed.

Step 2

Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, salt, and pepper.

Step 3

Coat each chicken piece in flour, shaking off the excess. Dip into the beaten egg, then coat fully with the breadcrumb mixture.

Step 4

Heat olive oil in a large skillet over medium heat. When hot, add the breaded chicken and cook for 3–4 minutes per side until golden brown and cooked through.

Step 5

Transfer the chicken to a paper towel-lined plate to drain. Serve immediately with lemon wedges. If serving with arugula, lightly toss the greens with olive oil and arrange alongside the chicken.

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Make it your own!

• 🍝 Turn it into Chicken Parmesan
  After cooking, top the cutlets with marinara sauce and mozzarella, then broil for 2–3 minutes until the cheese melts.

• Make it gluten-free
  Use gluten-free flour and gluten-free breadcrumbs.

• Add extra seasoning
  Mix smoked paprika or crushed red pepper flakes into the breadcrumb mixture for a subtle spice.

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Try it with…

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