Authentic Chicken Milanese
Crispy, golden-breaded chicken cutlets cooked to perfection, Chicken Milanese is a classic Italian dish that’s versatile and easy to make. Perfectly seasoned chicken is coated with Parmesan breadcrumbs and either fried or baked for a healthier option. Serve with a wedge of lemon, tomato sauce, or a fresh arugula salad for a complete meal.
Ingredients
Authentic Chicken Milanese Recipe
For the Chicken
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour for dredging
- 2 large eggs beaten
- 2 cups breadcrumbs preferably panko for extra crunch
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1 teaspoon garlic powder optional
- 1 teaspoon dried oregano optional
- 1/2 cup olive oil for frying
- Lemon wedges for serving
For the Tomato Sauce (optional)
- 2 cups canned crushed tomatoes
- 2 cloves garlic minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 teaspoon dried oregano
- A handful of fresh basil leaves torn
Instructions
Prepare the Chicken
- Start by tenderizing the chicken breasts. Place each chicken breast between two pieces of plastic wrap or parchment paper, and use a meat mallet to gently pound them to an even thickness (about 1/2 inch). This will help ensure they cook evenly and stay tender.
Season the Chicken
- Season both sides of each chicken breast generously with salt and pepper. You can also sprinkle a little garlic powder or dried oregano for added flavor, depending on your preference.
Bread the Chicken
- Set up your breading station with three shallow bowls:
- In the first bowl, place the flour.
- In the second bowl, beat the eggs.
- In the third bowl, combine the breadcrumbs with the Parmesan cheese and a pinch of salt and pepper.
- Dredge each chicken breast first in the flour, shaking off the excess. Then dip it into the beaten egg, ensuring it is fully coated. Finally, coat the chicken in the breadcrumb mixture, pressing gently to make sure the breadcrumbs adhere well to the surface. Set aside while you heat the oil.
- Fry the Chicken
- Heat the olive oil in a large skillet over medium-high heat. You want the oil to be hot enough to fry but not smoking. To test if it's ready, drop a small piece of breadcrumb into the oil—if it sizzles, it's time to cook.
- Fry the chicken breasts one or two at a time, depending on the size of your pan. Cook for about 3-4 minutes per side or until the breading is golden brown and crispy, and the chicken is cooked through (the internal temperature should reach 165°F/75°C). If needed, adjust the heat to avoid burning the breading.
- Transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil.
Make the Tomato Sauce (Optional)
- While the chicken is frying, you can prepare a simple tomato sauce to accompany the dish. In a small saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Add the crushed tomatoes, salt, pepper, and dried oregano. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning if necessary.
- Just before serving, stir in fresh basil leaves for a burst of color and freshness.
Serve
- Serve the Chicken Milanese hot, with a wedge of lemon on the side for squeezing over the crispy chicken. If you made the tomato sauce, spoon it over the chicken or serve it on the side for dipping.
Optional Sides to Serve
- Arugula Salad: Toss fresh arugula with olive oil, lemon juice, and a sprinkle of salt and pepper for a refreshing contrast to the crispy chicken.
- Roasted Potatoes: Crispy roasted potatoes seasoned with rosemary and garlic complement the richness of the Chicken Milanese perfectly.
- Pasta: Serve the chicken with a simple pasta, like spaghetti aglio e olio, for a satisfying meal.
Notes
Baking Instructions for Chicken Milanese
If you prefer a healthier, less greasy alternative to frying, baking Chicken Milanese is a great option. Here's how to achieve a crispy and delicious result without the need for frying.Baking Preparation:
-
Prepare the Chicken:
- Follow the same instructions as above to tenderize and season the chicken breasts. Pound the chicken to an even thickness of about 1/2 inch and season with salt and pepper.
-
Bread the Chicken:
- Set up your breading station with three shallow bowls:
- In the first bowl, place the flour.
- In the second bowl, beat the eggs.
- In the third bowl, combine the breadcrumbs with Parmesan cheese, salt, and pepper.
- Dredge each chicken breast first in the flour, then in the egg, and finally coat it in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.
- Set up your breading station with three shallow bowls:
-
Prepare the Baking Sheet:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or a non-stick baking mat for easy cleanup and to prevent the chicken from sticking.
- Lightly spray the parchment paper with olive oil or brush the chicken breasts with a thin layer of olive oil using a pastry brush. This will help achieve a golden, crispy crust as the chicken bakes.
Baking the Chicken:
- Arrange the Chicken:
- Place the breaded chicken breasts on the prepared baking sheet, ensuring they are not touching each other. This allows for even airflow around each piece, helping them crisp up.
- Bake:
- Bake in the preheated oven for about 20-25 minutes, flipping the chicken halfway through. The cooking time may vary depending on the size of the chicken breasts, so be sure to check that the internal temperature reaches 165°F (75°C) when tested with a meat thermometer.
- Crisping the Chicken:
- If you want the chicken to be extra crispy, you can broil the chicken for the last 2-3 minutes of baking. Keep a close eye on it to ensure the breading doesn’t burn, but the crust becomes beautifully golden.
Serving:
- Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving.
- Serve with a wedge of lemon, fresh basil, or your favorite tomato sauce if desired.