Chicken Milanese – Crispy, golden, and delicious, Chicken Milanese is a Italian classic made with tender chicken cutlets are lightly coated in seasoned breadcrumbs, pan-fried to perfection, with a squeeze of fresh lemon for a zesty kick, paired with a crisp arugula salad, a side of creamy mashed potatoes.
What is Chicken Milanese?
Chicken Milanese, or “Pollo alla Milanese,” is a classic Italian preparation featuring chicken cutlets breaded and pan-fried to perfection. The hallmark of this dish is the delicate balance between the crispy breadcrumb coating and the tender, juicy chicken inside. Traditionally served with a fresh salad or lemon wedges, this dish is both satisfying and versatile.
How to Make Baked Chicken Milanese?
This is the baked version, check the recipe card below for the traditional fried version.
- Take a medium bowl, whisk 2 tbsp vinegar and olive oil, add basil, tomatoes, and onions; season with salt and pepper, toss all together. Set aside for at least 10 minutes
- Preheat oven to 450° degrees and place a large baking pan in the oven to get hot.
- Take two bowls, combine lemon juice, olive oil, and pepper in the first one and breadcrumbs and grated cheese in another.
- Lightly pound chicken breasts into cutlets and season with salt and pepper.
- Firstly, dip cutlets into lemon/oil mixture, then into breadcrumbs (both sides).
- Spray the baking pan with cooking spray and place the chicken on the baking sheets and spray with olive oil spray on top.
- Bake chicken for about 15 minutes, turning once halfway through or until chicken is golden brown all over.
- Once done, remove from the oven and top with tomato arugula salad on top.
Chicken Milanese Calories:
- Calories: 250
- Fat: 9g
- Carbs: 18g
- Protein: 25g
Tips and Tricks for Perfect Chicken Milanese
- Thin is Key: Pound the chicken breasts to an even thickness. This ensures even cooking and gives you that signature crispy crust without overcooking the chicken.
- Breadcrumb Quality Matters: Use Italian-seasoned breadcrumbs or make your own by toasting and grinding day-old bread. For an extra crunch, mix in some panko.
- Season Every Layer: Season the chicken, the flour, and the breadcrumbs. This builds layers of flavor in every bite.
- Don’t Skimp on Oil: Use a generous amount of neutral oil like vegetable or canola for frying. Olive oil works too but may smoke at higher temperatures.
- Rest After Frying: Let the cooked chicken rest on a wire rack instead of paper towels. This prevents sogginess and keeps the crust crisp.
How to Serve Chicken Milanese
- Classic Pairings: Serve with arugula salad, cherry tomatoes, shaved Parmesan, and a drizzle of olive oil and lemon juice.
- Over Pasta: Place the cutlets over spaghetti aglio e olio or marinara for a heartier meal.
- As a Sandwich: Layer the cutlet on a crusty ciabatta roll with mayo, arugula, and tomato for an irresistible Chicken Milanese sandwich.
- With Sides: Pair with roasted vegetables, mashed potatoes, or a simple risotto for a complete meal.
How to Store Chicken Milanese
Refrigerating
- Allow the chicken to cool completely before placing it in an airtight container.
- Store in the refrigerator for up to 3 days.
Freezing
- For longer storage, place the cooked and cooled chicken in a freezer-safe container or wrap tightly in plastic wrap and aluminum foil.
- Freeze for up to 3 months.
Reheating
- For the best texture, reheat in the oven at 375°F (190°C) for about 10 minutes or until crispy and heated through. Avoid microwaving to prevent a soggy crust.
Recipe FAQs
1. Can I make Chicken Milanese ahead of time?
Yes! You can bread the chicken in advance and refrigerate it for up to 24 hours. Cook just before serving for optimal crispiness.
2. What oil is best for frying?
A neutral oil with a high smoke point, such as canola, vegetable, or sunflower oil, works best. For added flavor, you can use a blend of olive oil and vegetable oil.
3. Can I bake Chicken Milanese instead of frying it?
Absolutely. While baking won’t achieve the same golden crispness, you can bake the cutlets at 400°F (200°C) on a wire rack for about 20 minutes, flipping halfway through.
4. What cuts of chicken can I use?
Chicken breasts are traditional, but chicken thighs can be used for a juicier result. Just ensure they are boneless and skinless.
5. How can I prevent the breading from falling off?
Pat the chicken dry before breading, and make sure to press the breadcrumbs firmly onto the cutlet. Let the breaded chicken rest for 10 minutes before frying.
Chicken Milanese
Chicken Milanese - Crispy, golden, and delicious, Chicken Milanese is a Italian classic made with tender chicken cutlets are lightly coated in seasoned breadcrumbs, pan-fried to perfection, with a squeeze of fresh lemon for a zesty kick, paired with a crisp arugula salad, a side of creamy mashed potatoes.
Ingredients
- 1 ½ pounds chicken cutlets, pounded 1/4-inch thick
- ⅔ cup plus 1/4 cup extra-virgin olive oil
- ½ cup all-purpose flour
- 8 ounces fresh mozzarella, cut into 1/2-inch pieces
- 1 pound cherry or grape tomatoes, halved
- ⅔ cup basil leaves
- 1 garlic clove, finely grated or minced
- 2 large eggs, beaten
- 1 ¼ cups panko bread crumbs
- ¼ cup grated Parmesan
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
- Lemon wedges, for serving
Instructions
- Season chicken with salt and pepper. Set aside.
- Add 2/3 cup oil, garlic, basil, and salt to a blender and purée until smooth.
- In a medium bowl, toss mozzarella and tomatoes with about half of the basil oil and salt to taste. Set aside.
- Take 3 shallow bowls. Place flour in the first, eggs into the second and combine panko and Parmesan in the third.
- Heat up a skillet over medium heat, melt butter and remaining 1/4 cup oil. Meanwhile, dip a chicken cutlet in flour, shake off any excess, then dip into the eggs mixture, then both sides into the panko mixture and transfer to a rimmed baking sheet. Repeat the same with remaining cutlets.
- When oil is hot, add 2 cutlets at a time and fry for about 3 minutes until bottoms are golden. Flip and fry for another 3 minutes until golden and crispy all over. Transfer to a paper towel-lined plate and immediately sprinkle with salt.
- Drizzle with remaining basil oil and serve with a squeeze of lemon and tomato-mozzarella salad (add more salt and-or basil oil if needed).
Nutrition Information
Yield
4Serving Size
4Amount Per Serving Calories 741Total Fat 39gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 22gCholesterol 205mgSodium 836mgCarbohydrates 65gFiber 5gSugar 18gProtein 34g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Still Hungry! Try These Other Delicious Chicken Recipes:
- Chicken Fricassee
- Chicken Noodle Soup Instant Pot
- Instant Pot Chicken Tinga
- Panko Breaded Chicken Breast
Conclusion
Chicken Milanese is a celebration of simple ingredients turned into something extraordinary. Whether you stick to tradition or experiment with variations, this dish is guaranteed to impress. By following these tips and exploring different serving options, you’ll have a versatile recipe that can be adapted to any occasion.
