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!

Slices of Chicken Milanese on a white plate with an arugula salad, shaved Parmesan, and lemon wedges.

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. A plate of tenderized uncooked chicken next to a dredging station with flour, eggs, and breadcrumbs.

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!

Uncooked breaded chicken next to wire cooling racks with breaded and fried chicken on top.

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.

A side view of Chicken Milanese cut into slices on a white plate with lemon wedges and arugula.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 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.

*As an Amazon Associate, I earn from qualifying purchases.

What to Serve with Chicken Milanese

Get My Free E-Book! 

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Crispy Chicken Milanese on a plate with lemon slices an arugula salad on the side.

Chicken Milanese

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 people
Tap or hover to scale
Print Pin Save Review
This super crispy 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!

Ingredients

US Customary - Metric

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

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.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 533kcal, Carbohydrates: 23g, Protein: 34g, Fat: 33g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 0.3g, Cholesterol: 182mg, Sodium: 1257mg, Potassium: 535mg, Fiber: 1g, Sugar: 1g, Vitamin A: 639IU, Vitamin C: 4mg, Calcium: 150mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Italian
Author: Stephanie

 

This Chicken Milanese has thin slices of juicy chicken covered with a Parmesan breadcrumb mixture and pan fried to crispy perfection. | The Cozy Cook | #chicken #milanese #dinner #maincourse #comfortfood #easyrecipe