This classic Italian Chicken Milanese Recipe is delicious, easy & fast to make at home. Serve it as a main dish with pasta for a weeknight meal.
Why You'll Love this Chicken Milanese Recipe
- Just a few ingredients! Flour, egg, bread crumb, chicken! That's all you need in addition to spices and garnish!
- It's so delicious! The crust on the chicken contains dried herbs and Parmesan, which gives it layers of delicious Italian flavor, and the Parmesan helps give it a beautiful golden-brown crust.
- Easy to make! From prep to plate, this delicious main dish cooks in just 15 minutes!
Looking for more great recipes? Try my Chicken Breast Stuffed with Stuffing.
What is Chicken Milanese?
Chicken Milanese is a popular Italian dish that has become a staple in restaurants all around the world. This dish consists of a chicken cutlet that has been breaded and fried until crispy, and is usually served with a side of arugula salad.
The origins of Chicken Milanese can be traced back to the Italian region of Lombardy, specifically Milan. It is believed that the dish was created during the 19th century, and was inspired by the traditional Austrian dish of Wiener Schnitzel.
To make Chicken Milanese, chicken breasts are pounded thin, then coated in flour, egg, and breadcrumbs. The breaded chicken is then fried in hot oil until golden brown and crispy. The result is a tender and juicy chicken cutlet with a crispy outer layer.
One of the key ingredients in Chicken Milanese is breadcrumbs. Traditionally, the breadcrumbs used in this dish are made from stale bread, which is grated into fine crumbs. This gives the dish a unique texture and flavor that cannot be replicated with store-bought breadcrumbs.
In addition to the breadcrumbs, Chicken Milanese is also typically served with a side of arugula salad. The peppery flavor of the arugula pairs perfectly with the crispy chicken, and the salad provides a refreshing contrast to the rich and savory flavors of the dish.
Overall, Chicken Milanese is a delicious and satisfying Italian dish that is easy to make at home. Whether you're looking to impress your dinner guests or simply want to enjoy a classic Italian meal, Chicken Milanese is sure to please.
What You'll Need to make Chicken Milanese Recipe
- ⅓ cup all-purpose flour
- 2 eggs, (beaten)
- 1 ¼ cups plain bread crumbs
- ⅔ cup grated Parmesan
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 4, boneless and skinless chicken breasts (you can also use veal or pork)
- Kosher salt
- Freshly ground black pepper
- ⅓ cup vegetable oil (you can also use any neutral oil)
- 1 lemon quartered
How to make Chicken Milanese
To start, you'll need to prepare the chicken by pounding it thin between two pieces of plastic wrap. This helps to tenderize the chicken and ensure that it cooks evenly.
Next, you'll need to set up a breading station with three wide shallow bowls. The first bowl should contain all-purpose flour, the second should contain beaten eggs, and the third should contain a mixture of breadcrumbs, Parmesan cheese, dried basil, and dried thyme.
Once your breading station is set up, coat the chicken lightly in flour, dip it in the egg mixture, and then coat it thoroughly in the breadcrumb mixture. Be sure to press the breadcrumbs gently onto the chicken to help them adhere.
In a large, nonstick sauté pan, heat the vegetable oil over medium heat. Add two pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to a baking sheet lined with a wire rack and keep warm in the oven while you cook the remaining chicken.
To serve, transfer the chicken to a serving platter and garnish with lemon slices. This dish is best enjoyed hot and crispy, and pairs well with a side of arugula salad.
Variations
- Lemon Chicken Milanese Recipe: To add some extra tang to the dish, you can mix lemon zest into the breadcrumb mixture and serve the chicken with lemon wedges for squeezing over the top.
- Pesto Chicken Milanese: For a fresh and flavorful twist on the classic recipe, mix pesto into the breadcrumb mixture and serve the chicken with a side of pesto pasta.
- Parmesan Crusted Chicken Milanese: To add extra cheesy goodness to the dish, mix extra grated Parmesan cheese into the breadcrumb mixture and top each chicken cutlet with a slice of mozzarella cheese before baking in the oven.
- Gluten-Free Chicken Milanese: If you're looking for a gluten-free option, you can replace the all-purpose flour and breadcrumbs with gluten-free alternatives, such as almond flour and gluten-free breadcrumbs.
- Baked Chicken Milanese: To make the dish healthier and lower in fat, you can bake the chicken cutlets in the oven instead of frying them. Simply coat the chicken in the breadcrumb mixture and bake in a preheated oven at 425°F for 18-20 minutes, flipping once halfway through.
FAQ'S
What is Chicken Milanese?
Chicken Milanese is a classic Italian dish that consists of breaded and fried chicken cutlets served with lemon wedges.
What type of breadcrumbs should I use for Chicken Milanese?
Plain breadcrumbs are typically used for Chicken Milanese. You can use store-bought breadcrumbs or make your own by pulsing day-old bread in a food processor until finely ground.
Can I make Chicken Milanese ahead of time?
While it's best to serve Chicken Milanese immediately after frying, you can keep the cooked chicken cutlets warm in a 150°F oven for up to 30 minutes before serving.
How can I make Chicken Milanese healthier?
To make Chicken Milanese healthier, you can bake the chicken cutlets in the oven instead of frying them, use a non-stick pan with minimal oil for frying, and serve the chicken with a side of vegetables or salad.
Can I use a different type of meat for Chicken Milanese?
While Chicken Milanese is traditionally made with chicken breasts, you can use other types of meat, such as pork or veal, to make a Milanese-style dish. Just be sure to adjust the cooking time and temperature accordingly.
What sides pair well with Chicken Milanese?
Chicken Milanese pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, pasta, or a simple arugula salad dressed with lemon and olive oil.
Tips
- Pound the chicken evenly: To ensure that the chicken cooks evenly and quickly, it's important to pound the chicken to an even thickness. You can use a meat mallet or the bottom of a heavy skillet to pound the chicken to about ¼ to ½-inch thickness.
- Season the chicken: While the breadcrumb mixture adds flavor to the chicken, it's important to season the chicken with salt and pepper before breading it. This helps to enhance the flavor of the chicken.
- Use a non-stick pan: To prevent the chicken from sticking to the pan and to ensure that it gets crispy, use a non-stick pan with a little bit of oil for frying. You can also use a cast-iron skillet or a stainless steel pan, but be sure to heat the oil until it shimmers before adding the chicken.
- Don't overcrowd the pan: To ensure that the chicken cooks evenly and gets crispy, don't overcrowd the pan. Fry the chicken in batches if necessary, and be sure to leave enough space between the chicken pieces so that they don't touch.
- Keep the cooked chicken warm: If you're frying the chicken in batches, keep the cooked chicken warm in a 150°F oven while you finish frying the remaining chicken. This helps to keep the chicken crispy and warm until serving.
- Serve with lemon wedges: To add some extra freshness and flavor to the dish, serve the Chicken Milanese with lemon wedges for squeezing over the top. The acidity of the lemon helps to cut through the richness of the fried chicken and adds a bright, zesty flavor.
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Chicken Milanese
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Ingredients
- ⅓ cup all-purpose flour
- 2 eggs (beaten)
- 1 ¼ cups plain bread crumbs
- ⅔ cup grated Parmesan
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 4, 6 to 8- ounce boneless and skinless chicken breasts tenderloins removed
- Kosher salt
- Freshly ground black pepper
- ⅓ cup vegetable oil
- 1 lemon quartered
Instructions
- Put an oven rack in the center of the oven. Preheat the oven to 150°F. Line a baking sheet with a wire rack.
- Using 3 wide shallow bowls, add the flour to one, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.
- On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately ¼ to ½-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.
- In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken.
- Transfer the chicken to a serving platter and serve with lemon slices
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