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      Chicken Milanese Recipe

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      Chicken Milanese is an Italian classic known for its crispy breadcrumb coating and juicy, tender chicken. This dish is easy to make and offers a delightful crunch with every bite. Serve it as a main dish with lemon wedges, a simple salad, or your favorite pasta for an unforgettable meal.

       

       

      Equipment:

      • Cutting board
      • Sharp knife
      • Meat mallet or rolling pin
      • Three shallow bowls or plates
      • Large skillet
      • Tongs
      • Paper towels
      • Measuring cups and spoons

      Ingredients:

      • 4 boneless, skinless chicken breasts
      • 1 cup all-purpose flour
      • 2 large eggs
      • 2 tablespoons milk or water
      • 1½ cups breadcrumbs (plain or panko)
      • ½ cup grated Parmesan cheese
      • 1 teaspoon garlic powder
      • 1 teaspoon salt
      • ½ teaspoon black pepper
      • ¼ cup olive oil or vegetable oil (for frying)
      • Lemon wedges for serving
      • Optional: fresh arugula and cherry tomatoes for garnish

       

       

      Instructions:

      1. Prepare the Chicken:
        Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to about ¼-inch thickness. Season both sides with salt and pepper.
      2. Set Up the Breading Station:
        • Place the flour in the first shallow bowl.
        • In the second bowl, whisk together eggs and milk.
        • In the third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, and a pinch of salt and pepper.
      3. Bread the Chicken:
        • Dredge each chicken breast in the flour, shaking off excess.
        • Dip into the egg mixture, ensuring it’s fully coated.
        • Press into the breadcrumb mixture, covering completely.
      4. Fry the Chicken:
        Heat the olive oil in a large skillet over medium heat. Add the chicken cutlets, cooking 3–4 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding. Transfer to a plate lined with paper towels to drain excess oil.
      5. Serve:
        Arrange the chicken on a serving plate. Garnish with lemon wedges and serve with arugula and cherry tomatoes for a fresh touch.

      Tips:

      • For extra flavor, add chopped fresh parsley or Italian seasoning to the breadcrumb mixture.
      • To bake instead of fry, place the breaded chicken on a greased baking sheet and bake at 400°F (200°C) for 20 minutes, flipping halfway through.
      • Leftovers can be reheated in the oven at 350°F (175°C) for 10–12 minutes.

       

       

      Chicken Milanese is a simple yet elegant dish that’s sure to please. The crispy coating and tender chicken are a winning combination, and it pairs beautifully with a variety of sides. Enjoy this Italian favorite for a family dinner or a special occasion!

       

      Chicken Milanese Recipe

      Crispy and golden, this Chicken Milanese recipe features breaded chicken cutlets fried to perfection. Simple, delicious, and perfect when paired with a fresh arugula salad or pasta.
      Print Recipe Pin Recipe

      Equipment

      • Cutting board
      • Sharp knife
      • Meat mallet or rolling pin
      • Three shallow bowls or plates
      • Large skillet
      • Tongs
      • Paper towels
      • Measuring cups and spoons

      Ingredients
        

      • 4 boneless skinless chicken breasts
      • 1 cup all-purpose flour
      • 2 large eggs
      • 2 tablespoons milk or water
      • 1½ cups breadcrumbs plain or panko
      • ½ cup grated Parmesan cheese
      • 1 teaspoon garlic powder
      • 1 teaspoon salt
      • ½ teaspoon black pepper
      • ¼ cup olive oil or vegetable oil for frying
      • Lemon wedges for serving
      • Optional: fresh arugula and cherry tomatoes for garnish

      Instructions
       

      • Prepare the Chicken:
      • Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to about ¼-inch thickness. Season both sides with salt and pepper.
      • Set Up the Breading Station:
      • Place the flour in the first shallow bowl.
      • In the second bowl, whisk together eggs and milk.
      • In the third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, and a pinch of salt and pepper.
      • Bread the Chicken:
      • Dredge each chicken breast in the flour, shaking off excess.
      • Dip into the egg mixture, ensuring it's fully coated.
      • Press into the breadcrumb mixture, covering completely.
      • Fry the Chicken:
      • Heat the olive oil in a large skillet over medium heat. Add the chicken cutlets, cooking 3–4 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding. Transfer to a plate lined with paper towels to drain excess oil.
      • Serve:
      • Arrange the chicken on a serving plate. Garnish with lemon wedges and serve with arugula and cherry tomatoes for a fresh touch.
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