Description
Chicken Milanese is an Italian classic that’s utterly delicious yet easy to make at home. It’s made with lightly breaded thin chicken cutlets pan-fried in a skillet until crispy and golden brown. Flavorful, crispy, and juicy all at the same time, this simple chicken recipe is the perfect dinner choice for any night of the week.
Ingredients
- 6 chicken breast cutlets (about 1 1/2 pounds), boneless and skinless
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 1/2 cups breadcrumbs
- ¼ cup Parmesan cheese, grated
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 1/2 cup olive oil or vegetable oil (for frying)
Instructions
- Use a paper towel to pat dry each chicken cutlet completely dry.
- Place the cutlets on a clean surface. Take one cutlet and cover it with a piece of plastic cling wrap. Use a rolling pin (or meat tenderizer) to carefully flatten the cutlet until it is approximately 1/4-inch thick. Don’t pound the breasts too hard as it could tear the breast apart. Ideally, you want flattened chicken breasts with uniform thickness. Repeat with remaining cutlets.
- Season both sides of each chicken breast with salt and pepper. Set aside on a plate.
- In a shallow plate, combine breadcrumbs and Parmesan. Mix well to combine.
- Prepare another shallow plate with flour and another shallow plate with the beaten eggs.
- Dip each piece of chicken into the flour to evenly coat it on all sides. Then, dip into the egg to evenly coat, and then dip into the breadcrumb mixture to evenly coat. The flour will stick to the chicken, the egg sticks to the flour, and the breadcrumbs stick to the egg. Shake off any excess breadcrumbs.
- Arrange the breaded chicken on a large baking sheet lined with parchment paper.
- Heat oil in a large frying pan over medium-high heat until the hot oil sizzles. Add 2 pieces of chicken at a time and pan fry until golden brown and cooked through, about 3 minutes per side. The chicken cutlets don't need to be submerged in the hot oil.
- Transfer the cooked cutlets onto a paper towel-lined plate to drain excess oil.
- Drizzle with lemon juice and serve with a simple Arugula Salad, if desired.
Notes
How to store: Keep the leftover chicken milanese in an airtight container and store it in the refrigerator for up to 3 days.
How to reheat: Preheat the oven to 400°F and bake for 8 to 10 minutes or until the chicken is heated through and crispy again. You can also reheat in the air fryer at 400 F for about 5 minutes until heated through.
How to freeze: Store leftover breaded chicken in an airtight container of freezer bag and freeze for up to 3 months. To reheat, allow the chicken to defrost in the refrigerator overnight and then follow the reheating instructions above.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Italian