This Chicken Milanese is tender on the inside and shatteringly crunchy on the outside. Served with a simple, and lightly-dressed arugula salad, this is an outrageously delicious meal that everyone falls in love with.
If you love well-seasoned fried chicken, you simply must give this chicken Milanese a try. I can’t think of any other chicken dish that is as equally popular with adults as it is with children.
Versatile, delicious, and easy to make this is a seasonless dish that you can enjoy in the winter season alongside mashed potatoes, or alfresco with a simple salad and a glass of cold rose on a warm summer evening.
No matter when you make it, always, always make more chicken than you need. Leftovers make the most terrific sandwiches the next day.
What Is Chicken Milanese?
Similar to chicken schnitzel, chicken Milanese is a thinly pounded piece of meat, usually pork, chicken, or veal that is dredged in flour, eggs and breadcrumbs. It is then shallow-fried until golden brown for an irresistible crispy crust and the most tender, juicy meat on the inside.
As the title of this dish suggests, for this recipe we are using chicken breast. Making chicken Milanese couldn’t be simpler but I hesitate to call it a weeknight recipe unless you are making it for 4 people or less. Once pounded and breaded, the large-ish cutlets will need to be cooked in batches. They only take a few minutes a side to cook but this time adds up when you are cooking a large batch.
That said, I can think of few dishes that are more deserving of a little extra time and effort. Chicken Milanese is to this day the most requested dish by everyone in our household. In fact, I made it for Christmas Eve last year and quickly regretted it because everyone declared it the most wonderful new holiday tradition. Uh-oh.
Best Breadcrumbs For Chicken Milanese
Traditional dry breadcrumbs are best for chicken Milanese. Panko breadcrumbs will work but the texture of the large crumbs will not cover the cutlet as thoroughly as fine, dry breadcrumbs.
For chicken Milanese I like to use plain breadcrumbs that I season myself with a bit of garlic powder, onion powder, salt and pepper. I am lucky to have a few deli’s near me that sell really good quality dry breadcrumbs but they are easy to make yourself, if needed.
If you prefer more seasoning on your breadcrumbs, feel free to add a few teaspoons of your favourite dry spices such as Italian seasoning, thyme, tarragon, or marjoram.
Ingredients For Chicken Milanese
Traditionally, Italians top chicken Milanese with a lightly dressed arugula salad so I have included the ingredients here to make it. If you haven’t had the pleasure of enjoying chicken Milanese this way, I highly recommend you give it a try. So simple, yet sublime.
- Chicken breasts or cutlets – You will need thin cutlets to make chicken Milanese. Pre-pounded chicken cutlets form the grocery store will make this dish even easier. If you can’t find them, see the section below on how to make your own cutlets.
- All-purpose flour – Coating the chicken in flour helps the egg adhere to it. For a gluten-free version of chicken Milanese, use rice flour (or GF flour) and gluten-free Panko breadcrumbs.
- Eggs – Once coated in flour the cutlets are submerged into lightly beaten eggs which ensures the breadcrumbs will stick to the cutlet.
- Dry, fine breadcrumbs – These provide the perfect, crunchiest coating. See more below on my favourite breadcrumbs to use.
- Kosher salt and freshly ground black pepper – To season chicken and salad.
- Vegetable oil – To shallow-fry the cutlets. I like to use peanut oil.
- Flaky sea salt – To sprinkle over the cutlets as soon as they are removed from the pan. This adds a delicious crunch and seasons the chicken perfectly. Use kosher salt if you don’t have flaky salt.
- Lemon wedges – A light sprinkle of lemon juice over the chicken Milanese and arugula salad helps cut through the richness of the dish.
- Baby arugula – Leaves of peppery arugula are delicious with this chicken Milanese dish.
- Extra Virgin olive oil – Use your best olive oil here.
- Cherry tomatoes – Optional, but they are in-season right now and fabulous in this simple salad.
- Parmesan cheese – Shavings of parmesan cheese over the salad and chicken adds more delicious flavour.
How To Make Chicken Cutlets
Pounding the chicken helps tenderize it and it will cook more quickly and evenly. When you pound the chicken, it also creates more surface area to cover with breadcrumbs.
You can buy pre-pounded chicken cutlets at the supermarket but they aren’t easy to find and they can be pricey. Pounding the chicken breasts yourself is easy and quick. A whole chicken breast is quite thick so you will want to slice it into thinner pieces before you pound it. Here’s how to make your own chicken cutlets:
Step 1
If the chicken breasts still has the tenders attached make sure to remove them. Place the chicken breast on a cutting board and use your sharpest knife to slice it in half horizontally. It doesn’t matter too much if the pieces aren’t perfectly even. Before you have enough practice, you may cut some holes through the chicken. Don’t worry about that either. Your cutlet will still cook up fine.
Step 2
Place one chicken piece between two layers of plastic and gently pound it with a mallet or heavy skillet until it is 1/4-inch thick. When pounding, don’t bang down on the chicken with the mallet. Instead, let the mallet’s weight drop down on the chicken, almost on its own, without much force. Otherwise, you will shred the chicken and it will fall apart.
How To Cook Chicken Milanese
I typically avoid frying any food but a few times a year, this dish is very worth the bit of effort and the guilty pleasure.
To make things go a little more smoothly, I like to have all the chicken cutlets breaded before I start frying. If you prefer to bread each cutlet as you fry, that should work fine too.
Prepare the chicken cutlets. Pound the chicken into 1/4-inch thickness and season both sides with salt and pepper.
Prepare the breading station. You will need 3 shallow bowls (pie plates work great) to create your breading station. Fill one bowl with flour. Lightly beat the eggs in another bowl. And lastly, place the breadcrumbs in another bowl and season with garlic powder, onion powder, and salt.
Bread the cutlets. Line a baking sheet with parchment paper and fit another baking sheet with a wire rack or line with paper towels. Working with 1 piece of chicken at a time, lightly coat both sides in the flour mixture shaking off any excess, then dip in the eggs, turning once to coat both sides. Dredge the cutlet in the bread crumb mixture, gently pressing the bread crumbs into the chicken so they stick. Place on parchment-lined baking sheet and continue this process until all the cutlets are breaded.
Fry the cutlets. Add enough oil to a large heavy-bottomed skillet to reach 1/8-inch up the side. (Note that the amount of oil you need will depend on the size of skillet you use.) Heat oil over medium-high heat. Working in batches of 2, carefully add breaded chicken to hot oil. Cook until golden brown, about 3-4 minutes. Flip, using tongs, and cook for 2-3 minutes, or until chicken is cooked through. Transfer cutlets to baking sheet with wire rack and immediately season with kosher salt or flaky sea salt. Repeat with remaining cutlets.
Expert Tips
- Pound lightly! Don’t bang down on the chicken with the mallet. Instead, let the mallet’s weight drop down on the chicken, almost on its own, without much force. Otherwise, you will shred the chicken and will fall apart.
- No meat mallet? A small heavy skillet or a wine bottle will work great.
- Season when cutlets are hot. Sprinkle the fried chicken cutlets with kosher or flaky sea salt the second you remove it from the pan. This step is crucial because it allows the salt to stick onto the oily surface and really seasons the meat perfectly.
- Keep hands clean-ish. Try and be diligent with using one hand for dredging the cutlets in the dry mixtures (flour and breadcrumbs), and the other for the egg mixture. This prevents your hands, and each mixture, from getting too messy.
- If making a large batch reheat in oven, if necessary. As you cook the cutlets, place them on a baking sheet fitted with a wire rack. When all the cutlets have been fried, transfer to a preheated 350ºF oven for about 8-10 minutes.
Serving Suggestions For Chicken Milanese
You can serve chicken Milanese in a hamburger bun, or alongside French fries, coleslaw, potato salad, rice, mashed potatoes, and of course, a tangle of spaghetti or other pasta.
But my absolute favourite way to serve chicken Milanese is the traditional way; topped with a lightly dressed arugula salad and shavings of parmesan cheese. The simplicity of the salad pairs beautifully with the rich flavours and textures of the chicken Milanese.
To Make Ahead
It is hard to make Chicken Milanese ahead of time because anything breaded is best eaten as soon as it’s cooked. For a shortcut, you can pound the cutlets ahead of time and refrigerate, covered, for up to 2 days. You can also prepare the breaded cutlets and keep in the refrigerator for up to 3 hours before frying.
Though Chicken Milanese is best when freshly cooked, leftovers will keep well in the refrigerator for up to three days. To reheat, place on a baking sheet and transfer to a 350° F oven until completely warmed through, about 15 minutes.
To Store
Sure chicken Milanese is absolutely best eaten as soon as it is cooked but If there is any chicken left over, I would argue that like most fried chicken, it’s almost better the next day.
- To store: Leftovers can be stored in an airtight container for up to 4 days in the refrigerator.
- To reheat: Place chicken Milanese on a baking sheet and heat at 350F until warmed through, about 10-15 minutes.
More Delicious Chicken Recipes To Try
- Sweet and Sticky Grilled Chicken Drumsticks
- Spinach and Feta Stuffed Chicken
- Filipino Chicken Adobo
- Crispy Baked Chicken Thighs
Chicken Milanese
Ingredients
For chicken Milanese
- 3 boneless skinless chicken breasts; tenders removed (about 2 pounds total)
- kosher salt
- Freshly ground black pepper
- 3/4 cup all-purpose flour
- 3 large eggs
- 1 3/4 cups dry, plain fine bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup vegetable oil (I use peanut oil) plus more as needed
- Flaky salt
- 1 medium lemon cut into wedges for serving
Optional arugula salad
- 4 ounces baby arugula (about 4 cups)
- 1 cup cherry tomatoes, halved (optional)
- 2 tablespoons extra virgin olive oil plus more to taste
- juice of half a lemon
- pinch of salt and freshly ground black pepper
- 2 ounces parmesan cheese shaved with a vegetable peeler
Instructions
- Cover a cutting board with a piece of plastic wrap or parchment paper. Working with one breast at a time, place your hand on top of the breast and use a sharp knife to slice in half horizontally so you have two cutlets. Repeat with remaining chicken breasts.
- Place a piece of plastic wrap piece of plastic wrap on top of the cutlet. Using a meat mallet, or small heavy skillet, gently pound each cutlet to an even thickness, about 1/4-inch. Season both sides with salt and pepper.
- Fill one bowl with flour. Lightly beat the eggs in another bowl. Lastly, place the bread crumbs in another bowl and season with garlic powder, onion powder, and 1/4 teaspoon salt.
- Line a large baking sheet with parchment paper.
- Working with one piece at a time, lightly coat both sides in the flour, shaking off any excess. Dip in eggs, turning once to coat both sides. Add to bread crumb mixture, gently pressing the bread crumbs into the chicken so they stick on both sides. Place breaded chicken on prepared baking sheet and continue this process until all the cutlets are breaded; do not stack or overlap.
- Preheat oven to 350ºF. Fit another rimmed baking sheet with a wire rack or with 2 layers of paper towels.
- Add enough oil to a large heavy-bottomed skillet to reach 1/8-inch up the side. Heat oil over medium-high heat. Working in batches of 2, carefully add breaded chicken to hot oil. Cook until golden brown, about 3-4 minutes. Flip, using tongs, and cook for 2-3 minutes, or until chicken is cooked through. Transfer cutlets to baking sheet with wire rack and immediately season with a pinch of kosher salt or flaky sea salt. Repeat with remaining cutlets, adding more oil to the pan as needed. Place cutlets in preheated oven for 8-10 minutes to reheat, if necessary.
- Arugula salad: While chicken is heating, place arugula and cherry tomatoes in a large bowl and drizzle with 2 tablespoons olive oil and lemon juice. Season with a pinch of salt and pepper.
- Serve each cutlet with a mound of arugula salad and top with shaved parmesan cheese. Sprinkle everything with a pinch of flaky sea salt and serve immediately with lemon wedges on the side for drizzling.
Notes
- To store: Leftovers can be stored in an airtight container for up to 4 days in the refrigerator.
- To reheat: Place chicken Milanese on a baking sheet and heat at 350F until warmed through, about 10-15 minutes.
- Make it gluten free: Use rice flour fro dredging or a gluten-free flour blend. Use gluten-free panko bread crumbs which are quite easy to find.
Julie zapton
As good (if not better) than Ina’s!
Sandra Valvassori
Yay! Best compliment ever!