Chicken Milanese

Serve this crispy, juicy Chicken Milanese with a simple salad for a ready-in-25-minutes meal.

Serve this crispy, juicy Chicken Milanese with a simple salad for a ready-in-25-minutes meal.

Chicken Milanese, a breaded chicken cutlet, is Italy’s version of a schnitzel. As a matter of fact it has several cousins like Japanese chicken katsu, American chicken fried chicken, and Filipino carne frita.

It’s a quick, easy, and can be dressed up with a tomato sauce, a fried egg or a simple squeeze of lemon. The chicken breasts are pounded thin like in this recipe for chicken cutlets, seasoned with salt and pepper, dredged in flour, eggs, and garlic-seasoned bread crumbs and pan fried for about 7 minutes total. If you have a skillet large enough to hold all 4 cutlets without overlapping, you can easily have this meal on the table in about 20 minutes.

I just recently purchased this set of breading trays for the dredging process and love it. Of course, a dredging set is not necessary. You can use pie plates or cake pans, but I love the way that they lock together when they’re on the counter and then stack for easy storage.

A simple salad on the side is the perfect compliment to the dish. And the lemon wedges are a must in my opinion. A nice squeeze over the chicken adds a nice, bright flavor that works well with the seasoned, crispy breading.

The recipe serves 4, but I generally make a double batch and use the leftovers to make my version of a milanesa sandwich for dinner the next night. I start with a baguette sliced in half, then place the chicken Milanese on the bottom half of the baguette, top it with a slice of ham and sprinkle grated Cheddar cheese over the ham. I broil the sandwiches until the cheese is nicely melted and serve with french fries. It’s a family favorite.

 

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Chicken Milanese


  • Author: Leigh Olson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

Serve this crispy, juicy Chicken Milanese with a simple salad for a ready-in-25-minutes meal.


Ingredients

  • 2 large boneless skinless chicken breasts
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup flour
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 tsp. garlic powder
  • 2 Tbsp. olive oil or vegetable oil
  • 1/4 cup parsley for serving
  • lemon wedges for serving

Instructions

  1. Place the chicken breasts on a work surface. Slice them in half and pound to create 4 cutlets. (See how in the post.)
  2. Season both sides of the chicken with salt and pepper.
  3. Line up three shallow bowls, cake or pie pans are perfect.
  4. In the first, place the flour.
  5. In the second, whisk together the eggs.
  6. In the third, combine the breadcrumbs and garlic powder.
  7. Start by coating both sides of a chicken breast in the flour, then dip both sides into the eggs and then into the breadcrumb mixture. Repeat with the remaining chicken breasts.
  8. Heat oil in a large skillet over medium-high heat.
  9. Add chicken breasts, without crowding the pan, to the heated oil. Cook for 3 -4 minutes on the first side. Flip and continue cooking on the second side for 2 – 3 minutes more minutes until golden brown.
  10. Repeat until all chicken is cooked.
  11. Garnish with parsley and serve with a simple green salad.