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!  

Course Main Course
Cuisine American, Italian
Keyword Chicken Milanese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 445 kcal
Author Stephanie


  • 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
  • ¼ cup Parmesan grated. High quality if possible.
  • ¾ cup vegetable oil
  • ½ cup Parmesan shaved
  • 1 lemon to garnish
US Customary - Metric


  1. Butterfly the chicken and cut the seam to create two thinner halves of approximately equal size. Lightly season with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.*
  6. Once each side is a nice golden brown, remove it from the heat and repeat with the other 2 pieces of chicken.
  7. Serve with shaved Parmesan sprinkled on top, a fresh salad, and a lemon wedge!

Recipe Notes

*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.

Nutrition Facts
Chicken Milanese
Amount Per Serving
Calories 445 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 15g94%
Cholesterol 134mg45%
Sodium 494mg21%
Potassium 346mg10%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 1g1%
Protein 26g52%
Vitamin A 300IU6%
Vitamin C 15mg18%
Calcium 261mg26%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.