Easy Chicken Milanese

By Rena Awada |

This tasty Chicken Milanese is a quick and easy dinner recipe that’s perfect for busy weeknights. Each chicken cutlet is coated with a seasoned bread crumb mixture, then pan-fried until golden brown and crispy. A crowd-pleasing dish the whole family will love!

top view crispy chicken breast on a white plate

Looking for a new, elevated chicken recipe, that’s easy to make, and ready in less than 30 minutes?

This Chicken Milanese is going to become a favorite dinner recipe for BUSY evenings. The chicken cutlets are generously seasoned, then coated in a mix of Panko breadcrumbs and parmesan cheese, and pan-fried to give them a crispy crust. The chicken turns out flavorful, tender, and juicy!

Why you’ll love this chicken recipe

  • Easy & quick to make: This chicken recipe is so simple to make and doesn’t take many steps at all! All you need to do is the bread the cutlets and pan-fry them! The perfect recipe for busy weeknights!
  • Super flavorful: This deliciously savory chicken is ultra-tender and cooked to crispy perfection. A restaurant-quality meal for a fraction of the price of eating out.
  • Effortless one-pan recipe: This dish is great because it’s made on the stovetop in one skillet. No need to worry about other pans and preheating the oven.
Breaded chicken cutlets on a white plate.

Ingredients needed

You won’t believe how easy it is to make this restaurant favorite at home with a few simple ingredients. Here’s everything you’ll need:

  • Chicken cutlets: Thin pieces of chicken are typically used when making this recipe. You can also use chicken breast that is cut in half lengthwise and beat with a meat mallet to an even thickness.
  • Salt & pepper: Kosher sea salt and ground black pepper give the chicken extra flavor. Season to your preference. 
  • Garlic powder: Garlic is a must-seasoning in any Italian recipe!
  • All-purpose flour: We recommend using all-purpose flour to coat the chicken breasts to give them a beautiful brown crust when pan-fried.
  • Eggs: you will need two large eggs for dredging the chicken.
  • Panko breadcrumbs: Panko is much coarser and airier than normal bread crumbs so it makes a crispier coating.
  • Parmesan cheese: For the best flavor, we recommend freshly grated cheese.
  • Italian seasoning: For that classic Italian taste.
  • Olive oil: Used for frying the chicken, but you can also use vegetable oil or avocado oil if you do not have olive oil.
  • Parsley: We like to sprinkle some fresh herbs over the finished dish for color. Substitute with basil, if preferred.
Ingredients divided into small portions for making chicken Milanese.

How to make this recipe

With just a few simple ingredients and a few minutes of prep time, you can have yourself the most DELICIOUS crispy chicken meal! Here’s the simple process:

At the bottom of this post, you can find the Printable instructions in the recipe card.

  • Prep: For the most efficient preparation, gather all of your ingredients and measure everything out.
  • Season the chicken: Season your chicken cutlets with salt, pepper, and garlic powder on both sides.
  • Prepare dredging station: Use 3 shallow plates, one with the flour, the second with the beaten eggs; in the third one, mix the bread crumbs with parmesan cheese and Italian seasoning.
  • Dredge the chicken: Start by lightly coating the chicken cutlets with the flour, then dip them into the beaten egg. Next, dip into the breadcrumb mixture to evenly coat on both sides.
Dipping chicken cutlet into beaten egg with tongs.
  • Cook chicken: Preheat half of the oil in a large non-stick skillet over medium heat. Cook the chicken cutlets in 3-4 batches, until cooked through and golden brown.
Chicken milanese cooking in a skillet.
  • Serve: Garnish with chopped parsley and enjoy!
Chicken Milanese served on a white plate.

Tips for recipe success

  • You can make gluten-free Chicken Milanese by using gluten-free all-purpose flour and using gluten-free Panko bread crumbs.
  • Do not overcrowd the skillet, and make sure the oil is hot and shimmering before getting started. If you drop a piece of panko in, it’ll sizzle if the oil is ready. Cooking in batches is best.
  • Avoid moving the cutlets around the pan during cooking. Just flip them when they’re golden.
  • Cook for about 3 minutes per side until golden and the internal temperature reaches 165ºF.

Frequently asked question

What is chicken Milanese?

Chicken Milanese originates from Milan, Italy, and was traditionally made with veal, but chicken soon became a popular variation that took over. Thin pieces of meat are coated with sticky eggs and dried bread crumbs, then fried in oil or butter until golden and crisp.

What is the difference between chicken cutlets and chicken breasts?

Chicken breasts are thick and make up the whole breast section. Chicken cutlets are thinner slices of the breast cut in half, horizontally, to yield two pieces. The cutlets are used for pan-frying because they cook faster and more evenly.

Can I bake the chicken instead of pan-frying it?

Yes, for a lower-in-fat cooking alternative, the breaded chicken may be cooked in the oven. For a super crispy texture, use a high temperature of 450ºF. and elevate the chicken on a greased baking rack in a sheet pan lined with foil. This will allow hot air to circulate above and below the chicken. Bake for about 15 to 20 minutes to cook the meat thoroughly.

Can this chicken recipe be made ahead of time?

The chicken can be breaded, covered, and refrigerated for 1 day before cooking. Once it’s cooked, it’s best to serve chicken Milanese immediately, as the coating on the chicken will soften as it sits.

Crispy chicken served with fresh parsley and lime wedges.

Serving suggestions

You can pair Chicken Milanese with a variety of side dishes, such as pasta, mashed potatoes, broccoli, asparagus, or green beans.

Served with a fresh green salad, toss together arugula, chopped tomatoes, sliced red onion, lemon juice, olive oil, and a sprinkle of parmesan cheese. Serve the salad either on top of the chicken or on the side.

Storing & reheating

  • Storing: Store in an airtight container for up to 4 days.
  • Reheating: Reheat individual pieces in the microwave on high power in 15 to 30-second intervals until hot. Alternatively, place on a foil-lined sheet pan and bake at 375ºF until hot and crispy, about 10 to 15 minutes.
side shot of crispy breaded chicken breast with lime wedges on a white plate

More delicious chicken recipes

Looking for more chicken recipes, give these other favs a try:

Breaded chicken cutlets served with lime wedges.

recipes we think you will love

If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

top view crispy chicken breast on a white plate

Easy Chicken Milanese

This tasty Chicken Milanese is a quick and easy dinner recipe that's perfect for busy weeknights. A crowd-pleasing dish the whole family will love!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Diet: Low Fat
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 405kcal
Author: Rena

Ingredients

  • 1.5 lb chicken cutlets
  • Kosher salt and ground pepper to taste
  • 1 tsp garlic powder
  • 2/3 cup all-purpose flour
  • 2 large eggs
  • 2 cups Panko bread crumbs
  • 1/2 cup fresh grated Parmesan cheese
  • 2 tsp Italian seasoning
  • 4 tbsp olive oil to cook the chicken
  • 1 tbsp chopped parsley

Instructions

  • Season your chicken cutlets with salt, pepper, and garlic powder on both sides.
  • Prepare your station: use 3 shallow plates, one with the flour, the second with the beaten eggs; in the third one, mix the bread crumbs with parmesan cheese and Italian seasoning.
  • Start by lightly coating the chicken cutlets with the flour, then dip them into the beaten egg. Next, dip into the bread crumb mixture to evenly coat on both sides.
  • Preheat half of the oil in a large non-stick skillet over medium heat. Cook the chicken cutlets in 3-4 batches, until cooked through and golden brown.
  • Garnish with chopped parsley and enjoy!

Notes

  • Storing: Store in an airtight container for up to 4 days.
  • Reheating: Reheat individual pieces in the microwave on high power in 15 to 30-second intervals until hot. Alternatively, place on a foil-lined sheet pan and bake at 375ºF until hot and crispy, about 10 to 15 minutes.

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 27g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 142mg | Sodium: 498mg | Potassium: 535mg | Fiber: 2g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Comments

Leave A Reply

Recipe Rating




free email bonus

5 Secrets to Easy Healthy Dinners

Tips, ideas & recipes to help you with easy healthy dinners!