Chicken Milanese

Classic Chicken Milanese – hand breaded and pan fried to golden perfection! This chicken is crispy on the outside, juicy on the inside, and especially delicious paired with a simple arugula salad!

Do you ever just find yourself scrolling, and suddenly you see something that stops you in your tracks? That’s exactly what happened the other day… and what stopped me in my tracks was Chicken Milanese.

I’m not exactly sure why… but between the crispy chicken and the bright arugula salad and the fresh shaved Parmesan cheese, I was immediately hungry. I mean… just look at it. Can you blame me?

Let’s just say I’ve made it three times since then, and each time I’ve loved it a little more. Because nothing beats a perfectly thin, perfectly seasoned, perfectly crispy chicken breast… and when you pair it with a light, fresh arugula salad, it’s everything you could want in a meal.

This Chicken Milanese is delicious for lunch or dinner, and it’s one of those meals you could make for the family OR for a dinner party! Because it’s quick and easy to make, yet somehow also looks and tastes fancy enough for guests. You’re welcome!

what you’ll need for this recipe

Chicken – 2 boneless, skinless chicken breasts, sliced in half lengthwise and pounded to 1/4 inch thickness. I used smaller breasts, about 1 pound total. You can also use 4 thin sliced chicken cutlets or 1 pound of chicken tenders.

Flour – Flour is used in the first step of the breading process, providing a base for the egg to stick to. I used 1/4 cup all purpose flour.

Eggs – Eggs are used in the second step of breading, acting as a glue for the breadcrumbs and helping to create a crisp, golden crust during cooking. I used 2 large eggs, lightly beaten.

Breadcrumbs – Breadcrumbs are used in the final step of breading, creating a crispy, golden brown crust and helping lock in moisture. I used 3/4 cup traditional breadcrumbs, but you can substitute Italian seasoned or panko breadcrumbs.

Parmesan – I added grated Parmesan to the breadcrumbs for extra flavor and crisp. I used 1/4 cup, freshly grated.

Seasonings – For extra flavor I added 1 Tablespoon Italian seasoning, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Add additional seasonings to taste.

Arugula salad – I made a simple arugula salad to serve this with. See ingredients & instructions below!

how to make chicken milanese

Prep the ingredients. Slice the chicken breasts in half lengthwise. Place them on a flat surface, cover with wax paper, and pound to 1/4 inch thickness. Set up a breading station using 3 shallow bowls: one for flour, one for eggs, and one for breadcrumbs, Parmesan & seasonings.

Bread the chicken. Bread the chicken by dipping each breast in flour, then in beaten eggs, and finally in the breadcrumb mixture. Be sure chicken is fully coated after each step.

Pan fry the chicken. Heat olive oil in a large skillet over medium heat. Add the chicken and pan fry undisturbed for about 3 minutes, until first side is golden brown. Flip to the second side, adding additional oil as necessary, and pan fry for an additional 3 minutes. Chicken is done when both sides are golden brown and a thermometer inserted in the center reaches 165°F.

Make the arugula salad. Make the salad by combining arugula, halved tomatoes, shaved Parmesan, olive oil, lemon juice, salt & pepper in a large bowl. Toss gently to mix.

storing & reheating

Leftover Chicken Milanese can be stored in an airtight container in the refrigerator for 3-4 days. For best storage and reheating, I would store it whole instead of cut. To reheat, place on a wire rack in the oven or air fryer at 350° until crispy on the outside and heated through on the inside. In the air fryer, this should take about 5-7 minutes. In the oven, this should take about 10-15 minutes.