This chicken milanese recipe turns out perfectly crisp and golden on the outside and juicy and tender inside. It’s simple to make and everyone I’ve served it to loves it!
We can’t believe we waited this long to share this recipe. The chicken stays incredibly tender, and the crispy breaded coating is so flavorful thanks to the Italian herbs mixed into the breadcrumbs.
We love this easy breaded chicken served with a handful of greens mixed with our lemon vinaigrette, but you’ll find more ways to serve it below so it fits any night of the week. For more like this, see our crispy pork milanese!
Key Ingredients
- Chicken: Use boneless, skinless chicken breasts. Either buy them already cut into thinner cutlets, or slice full-size chicken breasts in half horizontally to make two thinner chicken breasts. Starting with thinner chicken cutlets is the key to this recipe.
- Flour and Eggs: We use a three-part breading station. Step one is to dredge your chicken in flour, and step two is to dip it in whisked eggs. I use all-purpose flour.
- Breadcrumbs: After flour and eggs, the third part of the breading is breadcrumbs. I love light and crispy panko breadcrumbs or homemade breadcrumbs.
- Italian Seasoning: We are really generous with the herbs in our breading, so we mix a good amount of Italian seasoning into the breadcrumbs.
- Parmesan Cheese: Optional, but highly recommended. Finely grated Parmigiano-Reggiano stirred into the breadcrumb mixture makes the milanese-style breading well seasoned and extra delicious.
Find the full recipe with measurements below.
How to Make Chicken Milanese
Tip 1: Prepare the chicken. Start with thin chicken breast cutlets (see above). Then, pound them even thinner with a meat mallet, rolling pin, or the bottom of a sauce pot.
Pounding helps the chicken cook quickly and evenly, so your breading turns golden in the same time it takes the chicken to cook. As a bonus, it tenderizes the meat, so your chicken will turn out tender and juicy.
Tip 2: Set up the breading station. You’ll need three wide, shallow bowls. Add flour to the first. In the second, whisk the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.
Tip 3: Bread the chicken. I like to work with one piece of chicken at a time and use a fork to move it around.
- Dip it into the flour on both sides, shaking off any excess.
- Next, coat it in the egg mixture.
- Finally, press it into the breadcrumbs until evenly covered.
Gently shake off any loose crumbs, then place the breaded chicken on a baking sheet. Continue with the remaining chicken pieces.
Tip 4: Cook the chicken. You have two options. My favorite way to cook them is to pan-fry in a skillet with some oil. You can also use an air fryer. Both cooking methods are provided in the recipe below.
However you cook them, you’ll know they’re perfect when the coating is crisp and golden, and the chicken is firm and cooked through. An internal thermometer should read 165°F when inserted into the middle.
Serving Suggestions
The most classic way to serve chicken milanese is with a wedge of lemon and a light salad. In our photos, you can see ours next to a simple arugula salad tossed in our lemon vinaigrette. Or, swap for caprese salad or sautéed greens. We love sautéed spinach or sautéed kale.
More ideas are to serve with polenta, risotto, or pasta, such as fettuccine Alfredo or buttered noodles. It’s also lovely with roasted vegetables. This roasted cabbage or parmesan roasted cauliflower is my go-to. And finally, you can always turn it into a sandwich on crusty bread, with arugula, tomato, and a little garlic aioli.
More Chicken Recipes
Crispy Chicken Milanese
- PREP
- COOK
- TOTAL
Serve chicken milanese next to a light, fresh salad. I especially love tossing salad greens with this lemon vinaigrette. The bright, tangy dressing is perfect with the chicken. Or, see more serving ideas in the article.
Watch Us Make the Recipe
You Will Need
3 boneless, skinless chicken breasts, about 10 ounces each (1 ¾ pounds)
1 cup all-purpose flour (130g)
2 large eggs
4 tablespoons water
1 ½ cups panko or homemade breadcrumbs, crushed a little finer (130g)
3 tablespoons Italian seasoning
3 tablespoons finely grated Parmigiano-Reggiano, optional
Salt and fresh ground black pepper
Oil, for cooking
Directions
1Prepare the chicken cutlets: Place a chicken breast onto the cutting board, then with one hand on top of the breast, use a chef’s knife with the other hand to slice the breast in half horizontally (crosswise), making 2 thinner chicken breast cutlets. Repeat with the remaining chicken breasts.
2Pound the chicken: Place the chicken cutlets between sheets of plastic wrap or parchment paper and pound to about ⅓ inch thick using a mallet or the bottom of a small pot.
3Season the chicken: In a small bowl, mix ½ teaspoon salt with ½ teaspoon freshly ground black pepper. Line a large baking sheet with parchment paper, then arrange the chicken on it. Season both sides evenly with the salt and pepper mixture.
4Set up the breading station: You’ll need three wide, shallow bowls. Add the flour to the first. In the second, whisk together the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.
5Bread the chicken: Working with one cutlet at a time, using a fork, dredge it with flour, shaking off any excess. Dip it into the egg mixture, then press it into the breadcrumb mixture so it is well coated. Shake off any excess crumbs, then place the breaded chicken back on the baking sheet. Repeat with the remaining chicken pieces.
6Cook: Set a large skillet (with sides) over medium heat and let it preheat. Add enough oil to cover the bottom by about ⅛ inch. To test the temperature, drop in a breadcrumb. It should sizzle right away.
7When the oil is ready, add 2 chicken cutlets at a time, depending on the size of your pan. Cook for 2 to 3 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer to a rack, sprinkle lightly with salt, and repeat with the remaining chicken (adding a little more oil to the pan as needed).
Adam and Joanne's Tips
- Leftover breading: You will have some flour, eggs, and breadcrumbs left over. We do not recommend saving them.
- Air fryer instructions: Spray both sides of the breaded chicken lightly with cooking spray. Place them in a single layer in the air fryer basket (work in batches if needed). Cook at 390°F for 4 minutes, then flip and continue cooking for 3 to 5 minutes more, or until the chicken is golden brown and the internal temperature reaches 165°F.
- Baking instructions: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment or lightly oil it. Arrange the breaded chicken cutlets on the baking sheet in a single layer, then lightly spray or brush the tops with olive oil. Bake for 14 to 18 minutes, flipping once halfway through, until the breading is crisp and the internal temperature reaches 165°F. For even crispier results, bake the cutlets on an oven-safe wire rack set inside the baking sheet.
- Arugula salad: Toss 6 cups baby arugula with 4 to 5 tablespoons of this lemon vinaigrette. Add parmesan shavings, then serve on the side of the chicken.
- The nutritional information provided are estimates.
This was another great recipe by Inspired Taste. It was crispy and juicy inside. I was wondering about if it needs a sauce. But there is no need for sauce. It is delicious as is. I would make this again!
Made this for the challenge. It was really good
This is such a yummy recipe. The whole family enjoyed it. Will definitely add this to the dinner rotation.
I’ve never made Chicken Milanese. These were involved, but overall pretty fun to make. I liked the texture – nice crunch. They could use some more salt and maybe more cheesy flavor. My kids thought they would be nice with a creamy sauce.
Like all Inpsired Taste recipes — the crispy, chicken milanese recipe is simple and declicious! I would definitely put this in my regular rotation!
Yay! So happy you tried it, Amy. Thanks so much for sharing!
Hi guys, love your recipes! For those of us from Europe, could you please specify what Italian seasoning is exactly? Thank you!
Hi Ana, Great question. In the US, we can buy little spice jars of it. It’s usually a blend of dried Italian herbs like basil, oregano, rosemary, thyme, and marjoram.
Hey in UK you can buy small jars of pre mixed Italian herbs it’s sometimes called Italian seasoning but most supermarkets have this and it’s uber convenient for Italian cooking at home (don’t say I said that as Italians are mostly fresh herbs other than oregano!)
this is such a quick and simple recipe and it turns out so well every time. It has become my go to for a meal when I need something tasty that will go together without a lot of fuss. I love your recipes but this is one of my favorites!
How to keep warm without them getting soggy?
If you have a rack that fits inside a baking sheet, you can place the cooked chicken cutlets onto it and then keep warm in a 200F oven. The air circulating around the chicken will keep it more crisp than if you place them directly onto the baking sheet.
Excellent recipe, exactly as is and not as difficult as first thought. Made it for the second time today and baked, instead of frying in cast iron skillet. Equally delicious and will definitely be on the REPEAT list. Thanks!
That’s amazing, Teresa. So happy you loved it!
This was absolutely fantastic. All 7 of us loved it. Kind of a pain to make but totally worth it. Some of the cutlets I fried got very brown and those were so scrumptious.
We are so glad you enjoyed the recipe 🙂
Great recipes and they are not complicated! I am inspired to cook more!
You are incredibly kind. We are thrilled you’ve found us!
Pls send me all your recipes.
Hi Catherine, Glad you enjoy them. If you sign up for our newsletter, you should get all new recipes sent to your inbox as they are live.
How would you bake chicken milanese to avoid frying? What temperature, approximate cooking time, on a cookie tray or rack, uncovered or covered? As a daily reader I would appreciate your thoughts on this method to comply with dietary measures. Your site has been shared with many friends and job personnel. Thank you’
Hi there, So happy you have found us! I’ve just added baking instructions to the recipe tips above. “Preheat your oven to 425°F (218°C). Line a baking sheet with parchment or lightly oil it. Arrange the breaded chicken cutlets on the baking sheet in a single layer, then lightly spray or brush the tops with olive oil. Bake for 14 to 18 minutes, flipping once halfway through, until the breading is crisp and the internal temperature reaches 165°F. For even crispier results, bake the cutlets on an oven-safe wire rack set inside the baking sheet.”