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This easy Chicken Milanese recipe starts with tender chicken breasts pounded thin, coated in crispy panko breadcrumbs and pan-fried until golden brown. A quick finish in the oven keeps the chicken juicy inside while the coating stays perfectly crisp.
Table of Contents
- Kellie’s Note One in a Milanese
- Why You’ll Love This Chicken Milanese
- Ingredients for Chicken Milanese
- What Kind of Chicken Should I Use?
- How to Make Chicken Milanese
- Tips for Crispy Chicken Milanese
- Chicken Milanese Variations
- Best Sides for Chicken Milanese
- How to Store and Reheat Chicken Milanese
- More Easy Chicken Dinner Recipes
- Chicken Milanese Recipe
- Chicken Milanese FAQs
Kellie’s Note
One in a Milanese
We are huge chicken dinner fans here so I’m always looking for quick and easy chicken dinner recipes I can whip up on the fly to keep things from getting boring. This easy Chicken Milanese recipe is one of our favorites because you can totally customize the way you top it….or just leave it plain.
Very similar to these Parmesan Crusted Chicken Cutlets, chicken Milanese is simple to make in minutes and kids love the crunchy exterior that coats the tender, juicy chicken breast.
I top the chicken with fresh greens, juicy tomatoes, artichoke hearts, Kalamata olives and Parmesan, then drizzle everything with a sweet and tangy maple Dijon dressing. It is fresh, crunchy and satisfying enough for dinner but still easy enough for a busy weeknight.
You can also keep things classic and serve your Chicken Milanese with a simple arugula salad, Parmesan and plenty of fresh lemon.
Why You’ll Love This Chicken Milanese
Crispy outside, juicy inside – Panko breadcrumbs give the chicken a light, crunchy coating while the quick oven finish keeps the center tender and juicy.
Easy enough for a weeknight – This Chicken Milanese recipe comes together quickly with simple ingredients and just a few basic steps.
Fresh and flavorful – Tomatoes, artichoke hearts, Kalamata olives, Parmesan and greens add plenty of color, texture and Mediterranean-inspired flavor.
That maple Dijon dressing – Sweet maple syrup, tangy Dijon and fresh lemon balance the crispy chicken and savory toppings perfectly.
Easy to customize – Serve it fully loaded with the salad and dressing or keep it classic with arugula, Parmesan and a squeeze of fresh lemon.
Ingredients for Chicken Milanese
You only need a few simple ingredients for crispy Chicken Milanese, plus fresh toppings and an easy maple Dijon dressing.
- Chicken breasts – Pound them to an even thickness so they cook quickly and evenly. Chicken cutlets are a great shortcut.
- Flour – Helps create the first layer of the breading so the egg and panko stick.
- Eggs – Help the crispy coating adhere to the chicken.
- Panko breadcrumbs – Give the chicken its light, crunchy crust.
- Olive oil – Used to pan-fry the chicken until golden brown.
- Spring mix – Adds freshness and balances the crispy chicken. Arugula can also be used for a more classic Milanese-style salad.
- Grape tomatoes – Add juicy sweetness and color.
- Artichoke hearts – Add a tender, slightly tangy bite.
- Kalamata olives – Bring salty, briny flavor to the salad.
- Parmesan cheese – Adds a salty, savory finish.
- Pepperoncini – Give the finished dish a little extra tang.
- Maple Dijon dressing – Lemon, Dijon mustard, maple syrup and olive oil create a sweet and tangy dressing that brings everything together.
What Kind of Chicken Should I Use?
Boneless, skinless chicken breasts work perfectly for Chicken Milanese. If the breasts are especially large or thick, you can slice them horizontally before pounding them thinner.
Store-bought chicken cutlets are another easy option and can save you some prep time.
Whichever you use, try to keep the chicken pieces close to the same thickness so they cook evenly.
How to Make Chicken Milanese
- Pound the chicken. Place the chicken between sheets of plastic wrap or inside a zip-top bag and pound to an even 1/2-inch thickness.
- Prepare the breading station. Season the flour with onion powder, salt and pepper. Add the beaten eggs to a second shallow dish and the panko to a third.
- Bread the chicken. Coat each piece in flour and shake off the excess. Dip into the egg, let the excess drip off, then coat with panko and gently press the crumbs onto the chicken.
- Pan-fry. Heat the olive oil in a large skillet over medium heat. Cook the chicken until crisp and golden brown on both sides, working in batches if necessary.
- Finish in the oven. Transfer the chicken to a baking sheet and bake at 375°F for about 5 minutes, or until cooked through.
- Make the dressing. Whisk together the lemon juice, Dijon mustard, maple syrup, olive oil, salt and pepper.
- Assemble. Top each cutlet with greens, tomatoes, artichoke hearts, olives, Parmesan and pepperoncini.
- Serve. Drizzle with maple Dijon dressing and serve immediately.
Tips for Crispy Chicken Milanese
- Pound the chicken evenly. Pieces that are the same thickness will cook at the same rate.
- Shake off excess flour. A thin coating is all you need and helps prevent the breading from becoming heavy.
- Let excess egg drip off. Too much egg can make the breading slide away from the chicken.
- Press on the panko. Gently pressing the breadcrumbs onto the chicken helps create an even coating.
- Do not overcrowd the skillet. Cook in batches if needed so the oil stays hot and the chicken becomes crispy instead of soggy.
- Let the breading rest. If you have an extra 10 to 15 minutes, let the breaded chicken sit before frying to help the coating adhere.
- Keep finished cutlets crisp. If you are cooking several batches, place the cooked chicken on a wire rack instead of stacking it on a plate.
Chicken Milanese Variations
- Classic Chicken Milanese – Serve the crispy chicken with arugula, shaved Parmesan and plenty of fresh lemon.
- Keep it simple – Skip the salad topping and serve the chicken with lemon wedges and your favorite vegetable or salad on the side.
- Chicken Parmesan style – Top the crispy cutlets with tomato sauce and mozzarella for an easy variation.
- Swap the greens – Use peppery arugula, baby spinach or your favorite mixed greens.
- Switch the breadcrumbs – Regular breadcrumbs can be used instead of panko, although the coating will not be quite as light and crispy.
Best Sides for Chicken Milanese
This Chicken Milanese is already a complete meal when served with the fresh salad, but a simple side dish can make dinner feel a little more substantial.
Try serving it with:
- Sautéed green beans
- Oven roasted baby potatoes
- Our Best House Salad
- Simply dressed arugula with lemon and Parmesan
- Roasted vegetables
- Spaghetti Aglio e Olio
- Easy Homemade Vanilla Pudding
How to Store and Reheat Chicken Milanese
For the best texture, store the chicken separately from the salad and dressing.
- Refrigerator – Store cooked Chicken Milanese in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezer – Freeze the cooked chicken cutlets without the salad or dressing for up to 3 months. Wrap them well and store in a freezer-safe container.
- Reheat in the oven – Arrange the chicken on a baking sheet and reheat at 375°F until hot and crispy.
- Reheat in the air fryer – An air fryer is another great way to restore the crispy coating.
- Avoid the microwave when possible – It will warm the chicken, but the breading will become softer.
More Easy Chicken Dinner Recipes
If you love quick and crispy chicken recipes like this Chicken Milanese, try one of these easy dinners next.
For more easy dinner ideas, follow us on Instagram and Facebook!
Chicken Milanese Recipe
Equipment
- 1 skillet
- measuring cup
- measuring spoons
- chef's knife
- cutting board
- dredging bowls
Ingredients
- 3 boneless chicken breasts
- 3/4 cup flour
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon onion powder
- 2 eggs
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
- 3 cups spring mix salad
- 2 cups grape tomatoes, cut in half
- 1 cup chopped canned artichoke hearts, drained
- 1/2 cup sliced kalamata pitted olives
- 1/2 cup shredded parmesan cheese
- 3 pepperoncini
For the dressing:
- juice of one lemon
- 1 tablespoon dijon mustard
- 1/3 cup maple syrup
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Preheat oven to 375 degrees.
- Place one chicken breast in a zip top bag and close tightly. Pound the chicken breast until it’s about 1/2 inch thick. Transfer to a plate and repeat with the remaining breasts.
- Add the flour, salt, pepper and onion powder to a shallow bowl. Whisk to combine. Add the eggs to a second shallow bowl and beat lightly. Add the panko to a third shallow bowl and set aside.
- Add the olive oil to a large skillet over medium heat. Dredge one piece of chicken in the flour, then the egg and finally the panko, pressing gently so the breadcrumbs adhere.
- Place the chicken in the skillet and repeat with additional pieces without overcrowding the pan. Cook until the bottom is golden brown and crisp, approximately 3 to 4 minutes. Flip and cook the second side until golden brown.
- Transfer the chicken to a parchment or foil-lined baking sheet. Bake for about 5 minutes, or until the thickest part of the chicken reaches 165°F on an instant-read thermometer.
- While the chicken is baking, whisk together the lemon juice, mustard, syrup, olive oil, salt and pepper. Set aside.
- Place each chicken breast on a plate and top with 1 cup of salad greens. Divide the tomatoes, artichoke hearts, olives and cheese evenly among each plate. Top each with one pepperoncini and drizzle with the dressing. Serve immediately.
Notes
- Chicken Milanese is best served immediately while the breading is hot and crispy.
- Store leftover chicken separately from the salad and dressing in an airtight container in the refrigerator for up to 3 to 4 days.
- To reheat, arrange the chicken on a baking sheet and warm in a 375°F oven until hot and crisp. An air fryer also works well.
- Cooked chicken cutlets can be frozen without the salad or dressing for up to 3 months.
- For the crispiest breading, avoid overcrowding the skillet and let excess flour and egg fall away before coating the chicken with panko.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Milanese FAQs
Can I use regular breadcrumbs instead of panko?
Yes. Regular breadcrumbs will work, but panko gives Chicken Milanese a lighter and crispier crust.
Why does the breading fall off my Chicken Milanese?
Shake off excess flour, allow extra egg to drip off and gently press the panko onto the chicken. Letting the breaded chicken rest for 10 to 15 minutes before frying can also help the coating stick.
Why is my Chicken Milanese greasy?
The oil may not have been hot enough, or the skillet may have been overcrowded. Cook the chicken in batches so the oil stays hot and the breading can crisp quickly.
Can I make Chicken Milanese ahead of time?
You can prepare the dressing and salad ingredients ahead of time, but the chicken is best cooked close to serving so the breading stays crispy. Keep the salad, dressing and chicken separate until you are ready to serve.
How long does Chicken Milanese last in the refrigerator?
Cooked Chicken Milanese can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Store the salad and dressing separately.
Can I freeze Chicken Milanese?
Yes. Freeze the cooked chicken cutlets without the salad or dressing for up to 3 months. Wrap them well before freezing to help protect the crispy coating.
What is the best way to reheat Chicken Milanese?
Reheat the chicken in a 375°F oven until hot and crispy. You can also use an air fryer. The microwave works in a pinch, but it will soften the breading.
Can I double this Chicken Milanese recipe?
Yes. Bread all of the chicken first, then fry it in batches so you do not overcrowd the skillet. Keep finished cutlets warm in a low oven while the remaining chicken cooks.
Can I bake or air fry Chicken Milanese instead of pan-frying it?
This recipe was developed using the skillet-and-oven method. A fully baked or air-fried version will require different cooking times, so use a tested recipe specifically designed for those methods for the best results.
How do I know when Chicken Milanese is done?
The coating should be crisp and golden brown and the chicken should reach 165°F in the thickest part when checked with an instant-read thermometer.
What should I serve with Chicken Milanese?
Serve it with the tomato, artichoke and olive salad in this recipe or keep it classic with arugula, shaved Parmesan and fresh lemon. Roasted potatoes, green beans, Caesar salad and pasta are also delicious options.
