If you’re looking for a meal that’s crispy, golden, and full of fresh flavor, Chicken Milanese is your answer. This classic dish has a light, crunchy breading on the outside and juicy, tender chicken on the inside. The fresh squeeze of lemon right before serving gives it a brightness that makes every bite taste lively and satisfying. It’s a meal you can enjoy on a casual weeknight or dress up for a more special dinner.
Why We Love This Chicken Milanese Recipe
There’s something irresistible about the combination of a thin, crispy coating and juicy chicken. When you make Chicken Milanese at home, you control everything — from the thickness of the meat to the seasoning in the breading. The result is always fresher and lighter than anything you’d get from a restaurant takeout box.
You’ll love that this recipe comes together quickly. From start to finish, you can have dinner on the table in under an hour. The breading locks in moisture, so the chicken stays tender even if you make it ahead or reheat leftovers. And that fresh squeeze of lemon? It brightens the flavors so much that you might not even need extra sauce. This is a recipe you can feel confident serving to family, friends, or even picky eaters who might not usually go for breaded chicken.
Ingredients about Chicken Milanese
- 1 medium lemon, cut into 8 wedges (for serving)
- 4 medium boneless, skinless chicken breasts (2 to 2 1/2 pounds total)
- 2 teaspoons kosher salt, divided, plus more for sprinkling
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 large eggs
- 1 1/2 cups plain, fine breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 3/4 cups canola oil or vegetable oil
How to Make Chicken Milanese Directions
Start by preparing your lemon. Cut it into 8 wedges and set aside — you’ll serve these with the chicken later. This step might seem small, but having them ready makes plating and serving easier once the chicken is cooked.
Next, prepare the chicken breasts. Lay each breast on a cutting board and slice it in half horizontally to create two thinner pieces. This process, called butterflying, ensures the meat cooks evenly without overcooking on the outside. You should have 8 pieces total when you’re done.
Now, place one piece of chicken between two sheets of plastic wrap or inside a large zip-top bag. Using the flat side of a meat mallet or the bottom of a heavy pan, pound the chicken gently but firmly until it’s about 1/4 inch thick. This not only makes cooking faster but also tenderizes the meat. Repeat with the remaining pieces.
Once all the chicken is pounded, place it on a baking sheet and season both sides evenly with 1 1/2 teaspoons kosher salt and the black pepper.
Prepare your breading station. In one shallow dish, place the flour. In a second shallow bowl, beat the eggs with a fork until the whites and yolks are fully combined. In a third shallow bowl, mix the breadcrumbs, garlic powder, onion powder, and the remaining 1/2 teaspoon of kosher salt.
Now coat the chicken. Work with one piece at a time, dipping it into the flour first, making sure both sides are lightly covered. Shake off any extra flour. Next, dip it into the beaten eggs until fully coated. Let any excess drip off before moving to the breadcrumb mixture. Press the breadcrumbs onto the chicken so they stick well, covering both sides. Place the coated chicken back onto the baking sheet. It’s fine if they overlap slightly.
Heat the oil in a large, heavy-bottomed skillet over medium-high heat. You’ll know it’s ready when a pinch of breadcrumbs sizzles as soon as it hits the oil. While the oil heats, line another baking sheet with paper towels or place a wire rack on top — this is where you’ll put the cooked chicken so it stays crisp.
Carefully add two pieces of chicken to the hot oil. Fry them for about 2 to 3 minutes on each side, or until the coating is golden brown and the chicken is fully cooked inside. Use tongs to transfer the cooked chicken to the rack or paper towels, and sprinkle lightly with salt while still hot. Continue cooking the rest of the chicken in batches, adding more oil if needed.
Serve the chicken right away with the lemon wedges.
How to Serve Chicken Milanese
You can serve Chicken Milanese in many ways, depending on the occasion. For a simple weeknight meal, pair it with a crisp green salad and a light vinaigrette. The freshness of the greens balances the richness of the fried coating. If you want something heartier, serve it alongside pasta tossed with olive oil, garlic, and fresh herbs.
For a more colorful plate, add roasted vegetables such as carrots, zucchini, or cherry tomatoes. They add natural sweetness and extra nutrition. Don’t forget the lemon wedges — squeezing fresh juice over the hot chicken makes the flavors pop and keeps it tasting light. You can also top the chicken with a handful of arugula dressed in lemon juice and olive oil for a more Italian-inspired presentation.
Expert Tips: Chicken Milanese
Pound the chicken evenly. This ensures every piece cooks at the same rate, so you don’t end up with undercooked spots or dry edges.
Season each layer. Add a little salt to the flour, eggs, and breadcrumbs for a well-seasoned final dish.
Use fresh oil. Old oil can make your chicken taste heavy and less fresh.
Don’t overcrowd the pan. Frying too many pieces at once lowers the oil temperature, leading to greasy, less crispy chicken.
Serve immediately for the best texture. While you can reheat leftovers, nothing beats the crispness of freshly fried chicken.
How to Store Chicken Milanese
If you have leftovers, let the chicken cool completely before storing it. Place the pieces in a single layer inside an airtight container. If you need to stack them, separate layers with parchment paper to keep the coating from sticking. Store in the refrigerator for up to 3 days.
To reheat, place the chicken on a baking sheet in a low oven (around 300°F) until warmed through. This method keeps the coating crisp instead of soggy, unlike microwaving, which softens the breading.
Variation of Chicken Milanese
You can easily adapt Chicken Milanese to your taste. Swap the fine breadcrumbs for panko for a lighter, airier crunch. If you prefer more seasoning, add dried herbs like oregano or parsley to the breadcrumb mix. You can also replace the lemon wedges with a simple tomato and basil salad for a fresh, summery touch.
For a lighter option, skip frying and bake the coated chicken on a wire rack set over a baking sheet at 400°F until golden and cooked through, about 20 minutes. You can also try using turkey cutlets or thin pork chops instead of chicken for a different protein.
FAQ – Chicken Milanese
What is the best oil for frying Chicken Milanese?
Use a neutral oil with a high smoke point, like canola or vegetable oil, to keep the flavor clean and the coating crisp.
Can you make Chicken Milanese ahead of time?
Yes. You can butterfly and pound the chicken up to two days ahead and keep it in the fridge. The breadcrumb mixture can be prepared up to a week ahead and stored in an airtight container.
How do you keep Chicken Milanese crispy?
Drain it on a wire rack instead of paper towels to let air circulate around the coating, keeping it crunchy.
Can I use chicken thighs instead of breasts?
Yes, but choose boneless, skinless thighs and pound them to an even thickness for best results.
What can I serve with Chicken Milanese?
Salads, roasted vegetables, or light pasta dishes pair beautifully with this crispy chicken.
Chicken Milanese
Equipment
- Skillet
- Meat Mallet
- Baking Sheet
Ingredients
- 1 medium lemon cut into 8 wedges (for serving)
- 4 medium boneless, skinless chicken breasts (2 to 2.5 pounds total)
- 2 tsp. kosher salt divided, plus more for sprinkling
- 1/2 tsp. freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 large eggs
- 1 1/2 cups plain fine breadcrumbs
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 3/4 cups canola oil or vegetable oil
Instructions
- Cut the lemon into 8 wedges and set aside.
- Butterfly each chicken breast by slicing it in half horizontally to create thinner pieces, yielding 8 pieces total.
- Pound each piece between plastic wrap until about 1/4 inch thick.
- Season both sides of the chicken with 1 1/2 teaspoons kosher salt and black pepper.
- Set up a breading station with flour in one dish, beaten eggs in a second, and breadcrumbs mixed with garlic powder, onion powder, and remaining salt in a third.
- Coat each piece of chicken in flour, then dip in eggs, and finally press into the breadcrumb mixture.
- Heat oil in a large skillet over medium-high heat. Add two pieces of chicken at a time and fry for 2-3 minutes on each side, until golden brown.
- Transfer cooked chicken to a wire rack or paper towels and sprinkle lightly with salt.
- Serve immediately with lemon wedges.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!