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+ servings
Slices of crispy breaded chicken Milanese on a plate.
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5 from 7 ratings

Chicken Milanese

Thin slices of chicken with a crispy Parmesan breading fried in a skillet and served with lemon wedges and arugula salad. It's made even better with Balsamic and shaved Parmesan!


  • 2 large boneless skinless chicken breasts
  • Salt/Pepper
  • ½ cup flour
  • 2 eggs, whisked
  • ½ teaspoon garlic powder
  • 1 ½ cup Panko breadcrumbs, try my homemade recipe
  • ¾ cup Parmesan, shredded
  • 4 Tablespoons butter
  • 4-6 Tablespoons vegetable oil

For Serving

  • Lemon, cut into wedges
  • Arugula or mixed greens
  • Shaved Parmesan
  • Balsamic Vinegar


Slice and Pound the Chicken:

  • Place your hand over the chicken and use a knife to carefully slice it in half lengthwise to create two thinner slices of equal size.
  • Place saran wrap over the chicken and use a meat tenderizer to pound it evenly thin, until about 1/4 inch thick.
  • Pat the chicken dry and season with salt and pepper.

Bread it:

  • Dredge it in flour, tap off any excess.
  • Lightly coat it in the whisked eggs combined with garlic powder.
  • Coat generously in a mix of the Breadcrumbs and shredded Parmesan cheese.

Fry it: (See notes for air fryer method)

  • Heat 2 TBS vegetable oil and 2 TBS butter over medium-high heat in a large skillet.
  • Fry the chicken in batches of 1-2, don't overlap. Leave room around them so that the edges can get crispy. Cook until golden brown, about 3-4 minutes per side.
  • Add additional oil and butter as needed while you fry the remaining chicken. Decrease heat slightly if needed.
  • Place on paper towel-lined plates, the paper towels absorb excess oil which makes them crispier.
  • Let the chicken rest for at least 5 minutes prior to slicing.
  • PRO TIP: Transfer chicken from paper towels to a wire rack in a 200° oven to keep them warm while you fry the remaining batches.
  • Serve with lemon wedges and Arugula salad with Balsamic and shaved Parmesan.


Air Fryer Method (instead of Stove Top frying)
  • Once breaded, lightly spray each side of the chicken with olive oil.
  • Preheat air fryer to 390° and cook on on side #1 for 10 minutes. Flip, and cook at 300° on side #2 for 10 minutes.
  • Keep a close eye on it and adjust the temperature as needed, air fryers can vary in terms of heat and temperature.

Refrigerate for up to 3 days or freeze in airtight Ziploc bags for up to 3 months.

  • Lightly grease the bottom of a dutch oven and reheat this in a 350° oven, covered. This takes about 20 minutes if it's cold and about 35 minutes if frozen.
  • You can remove the cover and add another 5 minutes of cooking time to crisp up the top.


Calories: 440kcal, Carbohydrates: 22g, Protein: 24g, Fat: 28g, Saturated Fat: 18g, Cholesterol: 116mg, Sodium: 608mg, Potassium: 292mg, Fiber: 1g, Sugar: 2g, Vitamin A: 501IU, Vitamin C: 1mg, Calcium: 261mg, Iron: 2mg