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+ servings
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4.8 from 5 votes

Chicken Milanese

This Chicken Milanese has thin slices of juicy chicken covered with a Parmesan breadcrumb mixture and pan fried to crispy perfection. Simply add a squeeze of fresh lemon, shaved Parmesan, and a fresh green salad!  


  • 2 boneless skinless chicken breasts, large in size
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • ¾ cup all-purpose flour
  • 2 eggs, whisked
  • 1 cup Panko breadcrumbs,, homemade is best
  • ¼ cup Parmesan, grated. High quality if possible.
  • ¾ cup vegetable oil
  • ½ cup Parmesan, shaved
  • 1 lemon, to garnish


  • Butterfly the chicken and cut the seam to create two thinner halves of approximately equal size. Lightly season with salt and pepper.
  • Create an assembly line for breading the chicken. Begin with a placing the flour on a plate, the whisked eggs in a bowl, and mix the breadcrumbs and grated Parmesan together on a plate.
  • Take the first piece of chicken and dredge it into the flour until each side is coated. Dip each side of the chicken into the egg bowl until each side is covered, but don’t overdo it or the flour layer will start to come off. Finally, thoroughly coat each side of the chicken in the Parmesan/breadcrumb mixture and set aside on a clean plate. Repeat for all pieces of chicken.
  • Heat the vegetable oil in a skillet over medium heat. Add two pieces of chicken at a time to avoid over-crowding the pan, space is needed in between the cuts of chicken to ensure that they are extra crispy around the edges.
  • Leave the chicken untouched as it cooks to allow for a crisp, golden-brown crust to develop. Each side will need to cook for approximately 6 minutes or so.*
  • Once each side is a nice golden brown, remove it from the heat and repeat with the other 2 pieces of chicken.
  • Serve with shaved Parmesan sprinkled on top, a fresh salad, and a lemon wedge!


*When I prepare these to freeze in bulk, I cook the chicken over slightly higher heat for a shorter amount of time. This allows to outside to crisp up, but the inside doesn’t cook all of the way through. Then I let it cool and freeze it in Ziploc bags. When I remove it from the freezer, I let it sit until it’s no longer frozen but still cold, and bake it at 350 degrees, covered, for 25-30 minutes.


Calories: 445kcal, Carbohydrates: 32g, Protein: 26g, Fat: 23g, Saturated Fat: 15g, Cholesterol: 134mg, Sodium: 494mg, Potassium: 346mg, Fiber: 2g, Sugar: 1g, Vitamin A: 300IU, Vitamin C: 15mg, Calcium: 261mg, Iron: 2.7mg