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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.
Holly’s Recipe Highlights
- 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.
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
Did you enjoy this Chicken Milanese? Leave a comment and rating below.
Chicken Milanese
Equipment
- Wire Baking Rack lined with paper towel
Ingredients
- 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
Instructions
- 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.
Notes
Let the oil reheat slightly between batches. The oil temperature should be maintained around 300-325°F for best results.
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
My husband is not a big fan of chicken but when I made this dish, he loved it and said “you definitely have to make this again”. I agree it was delicious and will be a repeat at our home.
Terri, that’s amazing to hear. It’s always a win when a recipe turns a skeptic into a fan. So glad it’s earned a spot on your repeat list.