Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. Pound them to an even thickness and proceed with the recipe as written. They'll offer more flavor and moisture, though they may need an extra minute or two of cooking time.

Why is my breading falling off during cooking?

This typically happens when the breading process is rushed. Make sure to: thoroughly dry the chicken before starting; shake off excess flour in the first step; allow excess egg to drip off before moving to breadcrumbs; and press the breadcrumbs firmly onto the chicken. Finally, let the breaded chicken rest for 5-10 minutes before frying.

Is there a way to make this healthier?

Yes! You can oven-bake these instead of frying. Preheat your oven to 425°F, place the breaded chicken on a wire rack set over a baking sheet, spray or drizzle with a little oil, and bake for 15-18 minutes until golden and cooked through.

What's the difference between Chicken Milanese and Chicken Parmesan?

Chicken Milanese is essentially the foundation of Chicken Parmesan. To transform this recipe into Chicken Parmesan, you'd top the fried cutlets with marinara sauce and mozzarella cheese, then briefly bake until the cheese melts.

Chicken Milanese Recipe

Name: Chicken Milanese Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 ½ pounds boneless skinless chicken breast (2 pieces); 1 teaspoon (6 g) kosher salt, more for seasoning; ½ teaspoon black pepper, more for seasoning; ½ cup (71 g) all-purpose flour; 3 large eggs; 1 ½ tablespoons (22.5 ml) olive oil; 1 ½ cups (138 g) panko bread crumbs; ¼ cup (32 g) grated parmesan cheese; 1 teaspoon dried Italian seasoning, optional; 1 teaspoon lemon zest, optional; ⅔ cup (156 ml) vegetable oil, divided; 1 teaspoon chopped parsley; Lemon wedges, for serving

Description

Chicken Milanese is a classic Italian dish featuring thin, crispy pan-fried chicken cutlets. This easy recipe delivers perfectly golden chicken with a crunchy breadcrumb coating, enhanced by parmesan, Italian herbs, and a fresh squeeze of lemon. It’s quick to prepare and ideal for a satisfying weeknight main course.

Ingredients

Units Scale

For the Chicken

1 1/2 pounds boneless skinless chicken breast (2 pieces)
1 teaspoon (6 g) kosher salt, more for seasoning
1/2 teaspoon black pepper, more for seasoning

Breading Station

1/2 cup (71 g) all-purpose flour
3 large eggs
1 1/2 tablespoons (22.5 ml) olive oil
1 1/2 cups (138 g) panko bread crumbs
1/4 cup (32 g) grated parmesan cheese
1 teaspoon dried Italian seasoning, optional
1 teaspoon lemon zest, optional

For Cooking

2/3 cup (156 ml) vegetable oil, divided

For Serving

1 teaspoon chopped parsley
Lemon wedges, for serving

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Instructions

Prepare the Chicken Cutlets: Thoroughly pat the chicken breasts dry with a paper towel. Slice each breast horizontally lengthwise to create two thinner cutlets, yielding four pieces total.
Flatten the Chicken: Place each piece between two sheets of plastic wrap or inside a large plastic bag. Use a meat tenderizer to gently pound the chicken to an even ¼-inch thickness. Season both sides generously with kosher salt and black pepper.
Set Up the Breading Station: Using three shallow bowls, arrange your breading components. In the first bowl, combine the flour with 1 teaspoon salt and ½ teaspoon pepper. In the second bowl, whisk together the eggs and olive oil until smooth. In the third bowl, mix the panko breadcrumbs, grated parmesan, Italian seasoning (if using), and lemon zest (if using).
Bread the Chicken: Coat each chicken piece first in the seasoned flour, shaking off excess. Next, dip in the egg mixture, letting any excess drip away. Finally, dredge in the breadcrumb mixture, pressing gently to adhere an even coating. Repeat for all pieces.
Pan-fry the Chicken: In a 12-inch nonstick skillet, heat ⅓ cup of vegetable oil over medium-high until shimmering. Add two chicken cutlets to the skillet and fry until golden brown and crispy, about 2–3 minutes per side. Reduce heat to medium and flip; continue cooking until an internal temperature of 160–165ºF (71–74ºC) is reached, about 2–4 minutes more. Transfer to a paper towel-lined plate for 15 seconds to drain, then onto a wire rack set over a sheet pan. Discard the oil, wipe the pan, add remaining ⅓ cup vegetable oil, and repeat with the last two cutlets.
Serve: Plate the crispy chicken, garnishing with chopped parsley and lemon wedges. Serve immediately for the best texture and flavor.

Notes

Use thinly pounded chicken for even cooking and maximum crispness.
Do not overcrowd the pan to ensure each cutlet fries evenly.
The Italian seasoning and lemon zest are optional but add aromatic and fresh flavor.
Panko gives a lighter, crunchier coating than traditional breadcrumbs.
Let the fried cutlets drain briefly on paper towels, then transfer to a rack to preserve crispness.
Serve immediately with a squeeze of fresh lemon for best taste.

Nutrition

Serving Size: 1 cutlet (about 220g)
Calories: 423
Sugar: 1g
Sodium: 751mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 32g
Cholesterol: 183mg