Chicken Milanese
Thin chicken cutlets are breaded, pan-fried until crisp, and served with lemon and a peppery arugula salad. It is a simple Italian-style dinner that feels bright, fresh, and very doable on a weeknight.
Total
35 min
Servings
4 servings
Level
Medium
Chicken Milanese is the chicken version of a classic Milanese cutlet: thin meat, a crisp breadcrumb coating, and a squeeze of lemon at the table. The thin cutlets cook quickly, so the outside turns golden before the chicken dries out.
The key is setting up a simple breading station and keeping the oil at a steady sizzle. If the oil is too cool, the crust absorbs it. If it is too hot, the crumbs brown before the chicken cooks through.
Serve the cutlets with arugula, shaved Parmesan, and lemon wedges for a light dinner, or add roasted potatoes, pasta, or a simple tomato salad if you want something heartier.
01What you'll need
Ingredients
15 items · 4 servings
- 4 small boneless, skinless chicken breasts, about 6 ounces each, or 2 large breasts cut in half horizontally
- 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups plain fine breadcrumbs or panko breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon garlic powder, optional
- 1/2 cup olive oil or neutral oil, plus more as needed for frying
- 4 cups baby arugula
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 1 tablespoon extra-virgin olive oil, for the salad
- Shaved Parmesan, for serving, optional
02How to make it
Step-by-step
1. Pound the chicken
Place one chicken breast between two sheets of parchment paper or plastic wrap. Pound with a meat mallet, rolling pin, or small skillet until it is about 1/4 inch thick. Repeat with the remaining chicken. Try to make the cutlets an even thickness so they cook at the same speed.
2. Season the cutlets
Pat the chicken dry with paper towels. Season both sides with 1 teaspoon of the kosher salt and the black pepper. Let the chicken sit while you set up the breading bowls.
3. Set up the breading station
Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs with 1 tablespoon water. In a third bowl, mix the breadcrumbs, Parmesan, lemon zest, garlic powder if using, and the remaining 1/2 teaspoon salt.
4. Bread the chicken
Coat one cutlet in flour and shake off the extra. Dip it into the egg mixture, letting the excess drip back into the bowl. Press it into the breadcrumb mixture until well coated on both sides. Place on a plate or wire rack and repeat with the remaining cutlets.
5. Heat the oil
Pour the frying oil into a large skillet to lightly cover the bottom. Heat over medium to medium-high heat until the oil shimmers. To test it, drop in a few breadcrumbs; they should sizzle right away but not burn.
6. Fry in batches
Add 1 or 2 cutlets to the skillet, depending on the size of your pan. Do not crowd the pan. Cook for 2 to 4 minutes per side, until deep golden and cooked through. The chicken should reach 165°F in the thickest part.
7. Drain and season
Transfer the cooked cutlets to a wire rack set over a baking sheet, or to a paper towel-lined plate. Sprinkle lightly with salt while hot. Repeat with the remaining chicken, adding more oil if the pan looks dry.
8. Dress the salad and serve
In a medium bowl, toss the arugula with lemon juice, extra-virgin olive oil, and a small pinch of salt. Serve the Chicken Milanese with the arugula salad on top or alongside, plus lemon wedges and shaved Parmesan if you like.
03From our kitchen
Cook's tips
- Make-ahead: You can pound and bread the chicken up to 4 hours ahead. Keep it uncovered or loosely covered on a wire rack in the refrigerator so the coating stays dry. Fry just before serving for the crispiest crust.
- Storage: Refrigerate leftover cooked cutlets in an airtight container for up to 3 days. The crust will soften, but it will crisp up again when reheated.
- Reheating: Reheat on a wire rack set over a baking sheet in a 375°F oven for 8 to 12 minutes, or in an air fryer at 350°F for 4 to 6 minutes. Avoid the microwave if you want the coating crisp.
- Breadcrumb swap: Fine dry breadcrumbs give a classic, even crust. Panko makes a lighter, crunchier coating. Either works well.
- Chicken swap: Chicken tenders can be used instead of breasts. Pound them lightly and reduce the cooking time, since they are smaller.
- Oil choice: Olive oil adds flavor, but a neutral oil such as canola, vegetable, or grapeseed is also fine. Keep the heat moderate so the breadcrumbs do not scorch.
Cook's note
For a cleaner breading process, use one hand for the flour and breadcrumbs and the other hand for the egg. This helps prevent thick clumps of coating from building up on your fingers.
04Frequently asked
Questions & answers
Can I bake Chicken Milanese instead of frying it?
Yes, but the crust will be a little drier and less evenly golden. Place the breaded cutlets on a lightly oiled wire rack set over a baking sheet. Spray or drizzle the tops with oil and bake at 425°F for 15 to 20 minutes, flipping once, until cooked through.
Why is my breading falling off?
The chicken may have been too wet, or the coating may not have been pressed on firmly. Pat the chicken dry before breading, shake off excess flour, and press the breadcrumbs onto the cutlets. Letting the breaded chicken rest for 10 minutes before frying can also help.
How do I know when the chicken is done?
Because the cutlets are thin, they cook quickly. The safest way to check is with an instant-read thermometer. The center should reach 165°F. If you do not have a thermometer, cut into the thickest part; the meat should be opaque with clear juices.
Can I make this gluten-free?
Yes. Use a gluten-free all-purpose flour blend and gluten-free breadcrumbs. Check that the Parmesan and any seasonings are labeled gluten-free if you are cooking for someone with celiac disease or a serious sensitivity.
What should I serve with Chicken Milanese?
Arugula salad and lemon are classic. You can also serve it with roasted potatoes, buttered pasta, a tomato salad, sautéed green beans, or a simple cucumber salad.
05Keep cooking
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