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Chicken cutlets are lightly coated in seasoned breadcrumbs and pan-fried until juicy and crispy golden brown and served with lemon wedges.
- Flavor: Crispy on the outside, juicy inside, with a light splash of citrus.
- Skill Level: This easy dish goes from the stovetop to the table in one pan.
- Recommended Tools: A meat thermometer is the best way to tell whether chicken is cooked properly. It should read 165°F when fully cooked.
- Serving Suggestions: Serve these cutlets with sautéed mushrooms and onions over mashed potatoes or seasoned rice, and pair them with a fresh arugula salad.
Ingredient Tips for Chicken Milanese
- Chicken: Ready-made chicken cutlets save on prep time, but you can also cut boneless, skinless chicken breasts into cutlets or use chicken thighs for single-serve portions.
- Coating: Panko and seasoned bread crumbs are the ideal duo for flavor and thorough coating coverage.
- Oil: Choose neutral oils like vegetable, canola, sunflower, or avocado oil that will bring out the best flavor of the breaded chicken.
- Variations: Add a pinch of Italian, Greek seasoning, or parmesan cheese to the breading in Step 2 if desired.
- For even cooking, make sure the chicken cutlets (or breasts, if using) are the same width. Pound them with a meat mallet, if necessary.
- Don’t overcrowd the pan when cooking Chicken Milanese. Cooking in batches keeps the oil hot for a crispy crust.
- Use a paper towel-lined wire rack to cool after frying to keep the crust crisp and soak up some of the oil.
Leftover Love
Store leftover Chicken Milanese in a covered container in the refrigerator for up to 4 days. Reheat chicken in the oven before placing it under the broiler to make the coating crispy again (flip as needed).
Freeze cooled pieces in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.
Crispy Chicken Faves
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Chicken Milanese
Chicken Milanese is a golden, crispy, and quick dish that’s perfect for an easy weeknight dinner.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- ▢ 1 pound chicken cutlets see notes for chicken breasts
- ▢ ½ teaspoon salt
- ▢ ¼ teaspoon black pepper
- ▢ 2 large eggs
- ▢ 2 tablespoons milk
- ▢ 1 cup seasoned bread crumbs
- ▢ ¼ cup Panko bread crumbs
- ▢ ⅓ cup all-purpose flour
- ▢ ¼ cup vegetable oil for frying, more as needed
- ▢ kosher salt for serving
- ▢ lemon for serving
Season the chicken with salt and black pepper.
Whisk the eggs and milk in a shallow bowl. In a separate shallow bowl, combine the seasoned bread crumbs and Panko. Add the flour to a plate.
Dip each chicken cutlet into the flour, shaking off any excess. Next, dip in the egg mixture, then into the breadcrumb mixture, gently pressing to adhere.
Heat vegetable oil in a large skillet over medium heat.
Cook the chicken for about 3 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined rack and sprinkle with kosher salt.
Cut the lemon into wedges and serve with the chicken.
Use chicken cutlets that are evenly sliced for the best cooking results. If using chicken breasts, cut them in half horizontally and pound to ¼-inch thick.
Let the oil reheat slightly between batches.
The oil temperature should be maintained around 300-325°F for best results.
Calories: 332 | Carbohydrates: 32g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 155mg | Sodium: 885mg | Potassium: 551mg | Fiber: 2g | Sugar: 2g | Vitamin A: 226IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American, Italian
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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