Chicken Milanese Recipe
This chicken Milanese recipe delivers perfectly crispy, golden chicken in under 10 minutes, making it a go-to option for busy weeknight meals.
With a parmesan-panko crust and tender, juicy interior, this dish is a comforting classic that feels restaurant-worthy yet incredibly simple.
Chicken Milanese Ingredients You’ll Need
Chicken breasts – The base of the dish, pounded thin for quick, even cooking and a delicate texture.
Salt and pepper – Basic seasonings that enhance the flavor of the chicken before breading.
All-purpose flour – Helps the egg mixture adhere to the chicken by creating a dry surface.
Eggs – Act as the glue that binds the breading to the chicken for that signature crunch.
Bread crumbs – Create the traditional crispy coating and work together with panko for extra texture.
Panko bread crumbs – Light and airy, panko adds superior crunch to the finished chicken cutlets.
Parmesan cheese – Infuses the breading with a nutty, savory depth that elevates the flavor.
Oil – Helps to evenly brown the chicken in the skillet without burning the coating.
Unsalted butter – Adds richness and a golden finish to the crispy crust during cooking.
Crispy and Golden: Chicken Milanese Cooking Steps
Begin by pounding the chicken breasts to an even thickness and seasoning them well. Prepare three bowls: one with flour, one with whisked eggs, and one with the breadcrumb, panko, and parmesan mixture.
Dredge the chicken through the flour, eggs, and breadcrumb mix, pressing to adhere. Heat oil and butter in a skillet over medium heat, then cook the chicken until both sides are golden—about 7–10 minutes total.
Transfer the cooked chicken to a paper towel-lined plate to absorb any excess oil.
Chicken Milanese Recipe Tips for Best Results
For optimal crispiness, make sure each chicken breast is evenly coated and pressed firmly into the breading mixture. Avoid overcrowding the pan to maintain the ideal frying temperature. Adding parmesan to the breading not only boosts flavor but also aids in browning. For a lighter variation, try air frying or baking the chicken, adjusting time accordingly.
How to Store Chicken Milanese Leftovers
Cool the chicken completely, then wrap each piece in plastic wrap and refrigerate for up to 4 days. To reheat, bake at 177°C (350°F) for 10–12 minutes to maintain crispiness. Microwave reheating is faster but will soften the coating. Freeze wrapped chicken in airtight containers for up to 6 months.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs can be used, but ensure they’re pounded evenly for consistent cooking.
What’s the difference between panko and regular bread crumbs?
Panko is lighter and flakier, creating a crispier crust, while traditional bread crumbs are finer and denser.
Can I bake Chicken Milanese instead of frying?
Absolutely. Bake on a wire rack at 200°C (400°F) for 20–25 minutes, flipping halfway through.
How do I know when the chicken is fully cooked?
The internal temperature should reach 74°C (165°F) and the coating should be deeply golden and crisp.
Chicken Milanese
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon oil
- 2 tablespoons unsalted butter
- 4 chicken breasts
- 1 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 2 large eggs whisked
- 1/2 teaspoon salt
- 1/2 cup bread crumbs
- 1/4 teaspoon ground black pepper
Instructions
- Pound each chicken breast to an even thickness and season generously with salt and pepper.
- Prepare three shallow dishes: one with flour, another with beaten eggs, and the third combining panko, traditional bread crumbs, and grated parmesan cheese.
- Dredge each chicken piece in the flour, shaking off any surplus, then dip into the eggs, allowing the excess to drip away. Finally, coat thoroughly in the bread crumb-parmesan mixture, pressing gently to adhere.
- Heat the oil and butter in a skillet over medium heat. Once the mixture is hot and shimmering, lay in the breaded chicken breasts. Cook for 7 to 10 minutes, flipping once, until each side turns golden brown and crisp.
- Remove from the skillet and place on a plate lined with paper towels to absorb excess oil.
Notes
To reheat: Bake at 177°C (350°F) on parchment for 10–12 minutes until warmed through.
To freeze: Store wrapped pieces in an airtight container or freezer bag for up to 6 months.
