Chicken Milanese
This classic Chicken Milanese features crispy fried chicken cutlets served with arugula, tomatoes, lemon wedges, and shaved parmesan. It’s a simple, classic Italian dish that you’ll love making at home!
Be sure to try my Hot Honey Chicken and my Greek Chicken Bowls next!
Chicken Milanese
If you’re looking to transform ordinary chicken into a truly delicious, restaurant-worthy dish, this Chicken Milanese is the way to go! It’s got thin slices of juicy chicken coated in the most flavorful crispy breading. Every layer of this breading has some secret flavor enhancers and you can really taste the difference in the final result!
This is the perfect dish to serve with a squeeze of fresh lemon, some arugula, tomatoes, shaved parmesan cheese, and freshly cracked pepper. This promises to become your new g0-to recipe for life. Don’t miss my pro tips below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Slice the chicken to create 2 thinner slices. Use a meat tenderizer to pound to 1/4-inch thick. Pat dry and season with salt and pepper. Dredge in flour, egg, and breadcrumb mixtures.
Preheat oil and butter in a large skillet. Add the chicken and fry in batches until crispy. Set aside on a wire cooling rack. Serve with lemon wedges, arugula, and shaved parmesan!
Pro Tips
- Pound the chicken nice and thin, this is key to restaurant-quality results. It takes time/patience, but it’s worth it, and also makes the chicken very tender! Chicken plumps up more as it cooks so keep that in mind.
- For the egg layer: Use your fingers to gently slide excess egg coating off of the chicken. We want it wet enough to grip the breadcrumbs, but not so much that it will bleed through the breading.
- Breading: Freshly grated Parmesan adds a lot of flavor to the breading. I grate Belgioioso Parmesan from a block. I use 4C Plain Panko Breadcrumbs.
- A little butter is used to fry the chicken to add more golden color. Oil has a higher smoke point and can withstand the high heat necessary in order to fry without burning.
- Make sure the oil is sufficiently heated before you add the chicken, this ensures the breading stays intact as it should fry immediately. Otherwise it can get soggy and won’t be as crispy.
- Make adjustments to the heat (up/down), as needed throughout frying. I usually have to turn the heat down slightly after the first batch is fried.
- Fry in batches and leave room around the chicken to make sure the edges get crispy.
- A large (10-inch or larger) Cast Iron or Enamel Cast Iron skillet will achieve the best result for this recipe.
- Clean as you go. By the time I’m ready to fry, I’ve wiped down the counter and I always wash the dishes as I go. This way you’re not left with a big mess to clean up afterward.
- Leftovers are perfect for making Chicken Parmesan! This is also a great dish to make in bulk and freeze after breading. Let it thaw completely, then fry as outlined!
- Be sure to try my Hot Honey Chicken next! It’s super crispy and baked, not fried!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers freeze really well. Flash freeze on a plate for 1 hour, then stack them in a freezer bag and seal out all of the air.
Tools For This Recipe
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- Meat Tenderizer– To pound the chicken flat and make it extra tender.
- 12-inch Cast Iron Skillet or Enamel Cast Iron skillet – will achieve the best result for this recipe.
- Slotted Spatula– I use this to remove the chicken from the oil and place it on a wire cooling rack. It allows excess oil to drip underneath which keeps it crispy.
- Kitchen Tongs– I use these (along with a spatula) to carefully handle the chicken for flipping. This keeps it intact and allows me to ensure oil doesn’t splatter.
- Wire Cooling Racks– Placing the chicken on this after frying allows excess oil to drop from the bottom, keeping it extra crispy.
- Large Baking Sheet– I use this light colored baking sheet. There is plenty of room- for all of the chicken.
- Box Cheese Grater– Shred/grate the cheese from a block for best texture and flavor.
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What to Serve with Chicken Milanese
- Creamy Broccoli Pasta
- Garlic Parmesan Pasta
- Garlic Butter Pasta
- Roasted Green Beans
- Roasted Asparagus
- Roasted Broccoli
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Tried This Recipe?
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Chicken Milanese
Ingredients
Chicken
- 2 large boneless skinless chicken breasts, about 1 ½ lbs.
- salt/pepper, to taste
Flour
- ⅔ cup all-purpose flour
- ½ teaspoon EACH: onion powder, paprika
Eggs
- 2 large eggs, whisked well
- 1 teaspoon Dijon mustard
- 1 tablespoon heavy cream, optional
Breadcrumbs
- 1 ½ cups Panko breadcrumbs
- 2/3 cup grated parmesan cheese
- 2 tablespoons freshly chopped parsley
- ½ teaspoon garlic salt
For Frying
- 5 tablespoons olive or vegetable oil, plus more as needed
- 2 tablespoons butter
For Serving
- Arugula, tomatoes, shaved parmesan cheese, lemon slices, fresh parsley
Instructions
- Combine the flour, egg, and breadcrumb mixtures in 3 separate shallow bowls. (Be sure to beat the eggs until very frothy, this ensures they’re light/airy and not too dense.)
- Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use a meat tenderizer to pound each to ¼-inch thick (no thicker). 2 layers of saran wrap will further protect the chicken if needed.
- Pat the chicken dry and season each side with salt and pepper. Dredge completely in the flour mixture, working the flour into every nook and cranny of the chicken. Tap off excess.
- Dip the chicken in the egg mixture until just coated, use your fingers to slide off excess. (Too much egg left on the chicken can bleed through the breading, which will make it less crispy.)
- Coat the chicken very generously in the breadcrumbs, turning to coat on each side a few times.
- Heat oil and butter over medium-high heat. Once hot and glistening, add the first batch of chicken, don’t overcrowd the skillet. Brown on each side for 3-4 minutes, until golden. If the oil gets too hot, turn it down slightly, and turn it up again later if needed. Add small splashes of additional oil as needed throughout frying.
- Remove chicken with a slotted spatula. If possible, set cooling racks over a baking sheet and let the chicken cool on top for maximum crispiness. Otherwise, transfer to a paper towel lined plate.
- Repeat with remaining chicken. Serve with a side of arugula, tomatoes, dressing of choice, and shaved parmesan. Squeeze with fresh lemon and top with freshly cracked pepper.
Notes
- Pound the chicken nice and thin, this is key to restaurant-quality results. It takes time/patience, but it's worth it, and also makes the chicken very tender! Chicken plumps up more as it cooks so keep that in mind.
- For the egg layer: Use your fingers to gently slide excess egg coating off of the chicken. We want it wet enough to grip the breadcrumbs, but not so much that it will bleed through the breading.
- Breading: Freshly grated Parmesan adds a lot of flavor to the breading. I grate Belgioioso Parmesan from a block. I use 4C Plain Panko Breadcrumbs.
- A little butter is used to fry the chicken to add more golden color. Oil has a higher smoke point and can withstand the high heat necessary in order to fry without burning.
- Make sure the oil is sufficiently heated before you add the chicken, this ensures the breading stays intact as it should fry immediately. Otherwise it can get soggy and won’t be as crispy.
- Make adjustments to the heat (up/down), as needed throughout frying. I usually have to turn the heat down slightly after the first batch is fried.
- Fry in batches and leave room around the chicken to make sure the edges get crispy.
- A large (10-inch or larger) Cast Iron or Enamel Cast Iron skillet will achieve the best result for this recipe.
- Clean as you go. By the time I'm ready to fry, I've wiped down the counter and I always wash the dishes as I go. This way you're not left with a big mess to clean up afterward.
- Leftovers are perfect for making Chicken Parmesan! This is also a great dish to make in bulk and freeze after breading. Let it thaw completely, then fry as outlined!
- Be sure to try my Hot Honey Chicken next! It's super crispy and baked, not fried!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers freeze really well. Flash freeze on a plate for 1 hour, then stack them in a freezer bag and seal out all of the air.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
Another winner, winner, Cozy Cook dinner! I always make sure to read the pro tips and they never fail. They are tips that carry me through so many kitchen scenarios. Chicken cutlets always intimidated me but these were straight forward and delicious. I used them in chicken caesar subs!! So good!! Thank you 😄
I am sooo happy that you loved the recipe and that my pro tips have been helpful for you- that really makes my day, thank you SO much Carrie!! ❤️
I’ve had your recipe in my Pinterest account for a long time and just tried it tonight. It was delicious! I used thin sliced chicken breasts and they worked out perfectly.
I’m soo happy to hear that Laura!! Excellent!! Thank you so much for taking the time to leave a review! 🩷🩷🩷 -Stephanie
Have you tried cooking this in the oven?
HI Bonni, I have only made it as outlined 🙂
Great
This was a BIG hit with my family tonight! Thank you!
I’m so happy you’re family liked this one Kate! Thanks so much for taking the time to comment!😃
Made this with the Mac and cheese recipe for my family and parents. They LOVED it and said it a few times, even my hard to please dad!! There were also leftovers 👍🏻
That’s great to hear Sarah! I love getting hearing that even the picky eaters liked it lol!😁
My wife and I were looking for an easy Chicken Milanese recipe with lots of flavor, and this was the perfect one! Super happy we found it. Adding it to our regular cooking rotation. So good! As usual.
Soo happy to hear that Mike!! This is perfect for this time of year!!
Delicious, so easy to make!!
Hi Stephanie, this was the crispiest chicken I’ve ever made, I loved adding Parmesan to the breading! I served this with your Parmesan Garlic Pasta, it was SOO good!