chicken milanese

Every culture has their own take on chicken cutlets and Chicken Milanese is one of our favorites! Pan frying helps get a fantastic crust without getting oily.

Chicken Milanese

chicken breasts

Kosher salt

black pepper

c. fine bread crumbs

garlic powder

onion powder

c. all-purpose flour

eggs

Canola oil

Fresh parsley, chopped for serving

Lemon wedges,

What variation on fried chicken do you like best?

Make chicken Milanese the hero of your weeknight dinner repertoire.

Chicken Milanese Recipe

lemon

boneless, skinless chicken breasts (about 2 pounds total)

salt

all-purpose flour

bread crumbs

canola oil

Flaky salt

Cut 1 medium lemon into wedges and set aside for serving. Cut 4 chicken breasts in half crosswise. Pound one piece of chicken at a time: Place between 2 sheets of plastic wrap and use the flat side of a meat mallet or the bottom of a small heavy-bottomed skillet to pound until about 1/4-inch thick. Repeat with remaining chicken cutlets. Season the chicken all over with kosher salt and black pepper. 

Place 1/3 cup all-purpose flour on a large plate. Beat 3 large eggs in wide, shallow bowl. Place 1 1/2 cups plain bread crumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/4 teaspoon kosher salt in a second wide, shallow bowl and stir to combine.

Working with 1 piece of chicken at a time, dredge in the flour mixture, then the eggs, and finally the bread crumb mixture, gently pressing the bread crumbs into the chicken so they stick. Place on a large plate or baking sheet.

Heat 1 1/4 cups canola oil in large cast iron or other heavy-bottomed skillet over medium-high heat until shimmering. Fit a baking sheet with a wire rack or line with paper towels.

Working in batches of 2, carefully add the chicken and fry until cooked through and lightly browned, 3 to 4 minutes per side. Transfer the chicken to the prepared baking sheet, keeping them in a single layer, and sprinkle lightly with flaky salt. Repeat frying the remaining cutlets, adding more oil to the pan as needed. Serve with the lemon wedges.

This simple recipe for tomato basil Milanese swaps out the traditional veal for tender chicken and uses fresh summer cherry tomatoes and basil for a flavorful topping.

Tomato Basil Chicken Milanese

chicken breast halves, pounded to 1/2 to ¼ inch thickness

Salt and pepper

flour

eggs, beaten

panko breadcrumbs

Parmesan,

butter

olive oil

cherry tomatoes,

basil leaves, chopped

balsamic vinegar

Season the chicken with a little salt and pepper.

Put the flour in a shallow dish, the eggs in another shallow dish, and the panko crumbs in a third dish, and stir the parmesan cheese into the panko with a fork.  Line them up right next to your stovetop.

Put the butter and ¼ cup olive oil in a large skillet over medium high heat.

Dunk each cutlet first in flour, then in eggs, then in the panko cheese mixture. When they are all coated, place them in the skillet and cook for 3-4 minutes per side until golden.

While the chicken is cooking, put the tomatoes and the basil in a medium mixing bowl and stir together.  Add 2 tablespoons of olive oil and stir again.  Add the balsamic vinegar and stir once more.

When the chicken is done, place one cutlet on each dinner plate and spoon the tomato mixture on top.  Sprinkle with parmesan cheese and a grinding of black pepper and serve!

Happy Sunday❣️
Just went to Farmers Market and have the most beautiful cherry tomatoes in a rainbow of colors!  
Monday night dinner!  Thanks...
While reading the recipe, one of your videos was playing for lemon artichoke chicken( yum)
You used a lid that looks great...wondering where you acquired it?  Asking for a friend;)

Chicken Milanese is an Italian Classic that&#039;s easy to make and can be on your dinner table in less than 30 minutes. Add a side salad to this restaurant-quality dish, and you&#039;ve got the perfect weeknight meal.

chicken breast

¼ tsp black pepper

eggs (lightly beaten with ¼ cup milk

panko bread crumbs

¼ cup Romano or Parmesan cheese (grated)

⅛ tsp black pepper

Italian parsley (chopped)

lemon zest (one lemon)

vegetable oil

Place the chicken cutlets between two sheets of plastic wrap and pound the chicken until the cutlets are about ¼ inch thick.If any of the chicken breasts are thicker than half an inch,  use a sharp knife to split the chicken breast in half.  Think of it as butterflying the breast. You&#39;re just going to cut all the way through to make two cutlets out of one large breast.

Chicken

Mix the flour, salt, and pepper together.

Lightly beat the two eggs with ¼ cup of milk or water for the eggwash.

Mix panko bread crumbs, romano cheese, garlic powder, onion powder, black pepper, parsley, and lemon zest together until well blended.

Coat the chicken breasts with the seasoned flour. Then place them in the egg wash, and finally in the bread crumb mixture.Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them.

Breading Station

Add ½ cup of vegetable oil to a large frying pan, then place it over medium-high heat.

When the oil is hot, carefully place the breaded chicken cutlets into the pan and saute until golden brown (about 3 minutes per side)*The chicken is cooked when the internal temperature has reached 165°F.

Remove the cooked chicken breasts from the pan and place them on a wire rack to drain for one minute. If you are cooking in batches and need to keep them warm, set your oven at 225 degrees and keep them on the wire rack in the oven until ready serve.

Cooking

Made with simple ingredients, this Chicken Milanese recipe comes together quickly for the perfect weeknight dinner. Pan-fried until golden and crispy, this chicken recipe will become a household favorite.

chicken breasts ((675 grams))

salt (divided)

black pepper (divided)

all-purpose flour ((90 grams))

eggs (beaten)

panko breadcrumbs ((135 grams))

olive oil (divided (180 milliliters))

baby arugula ((50 grams))

lemon juice

parmesan ((20 grams))

Lemon wedges

Cut the chicken breasts in half lengthwise creating 4 cutlets in total. Place each cutlet between 2 pieces of plastic wrap. Using a meat mallet or rolling pin, pound the cutlet to ¼-inch thickness. Remove the plastic wrap and pat the cutlets dry with a paper towel. Sprinkle them all over with 1 teaspoon of salt and ½ teaspoon pepper.

In a shallow dish, place the flour. In a separate shallow dish, place the beaten eggs. In a third shallow dish, place the panko. Working with one cutlet at a time, dredge each piece in flour, then shake to remove any excess. Coat in the egg and then in breadcrumbs, pressing gently to adhere. Place on a tray or plate.

Line a plate or tray with a few paper towels.

Heat ½ cup olive oil in a large skillet over medium. Add 2 breaded cutlets. Cook, until golden brown, about 3 to 4 minutes. Flip and continue cooking for another 3 to 4 minutes until golden brown and a food thermometer inserted into the center registers 165°F. Remove and let drain on the paper towels.

Add the remaining ¼ cup of olive oil to the skillet. Repeat the cooking process with the remaining 2 breaded cutlets. Season the cutlets with ¼ teaspoon of salt.

In a large bowl, toss together the arugula, lemon juice, parmesan, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Serve the chicken immediately with arugula salad and extra lemon wedges.

https://www.youtube.com/watch?v=FsydcQpqdF0

This classic Italian Chicken Milanese is perfect for entertaining guests or as a simple weeknight meal. Chicken cutlets coated in panko and pan-fried until golden brown, it is so easy to make this restaurant-quality meal at home. Served with a fresh arugula salad tossed together in seconds, this will be your new favorite chicken dinner. I love finishing mine with a squeeze of lemon juice but it's delicious with all types of sauces. 

RECIPE: https://preppykitchen.com/chicken-milanese/

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Easy Chicken Milanese Recipe

Chickien MIlanese alla Florentine is a delcious restaurant style dish that is made with a crispy chicken cutlet topped with steamed spinach and sauteed mushrooms, topped with Swiss cheese and served with a creamy white sauce.  It&#39;s easy to make and oh so delicious

Easy Chicken Milanese alla Florentine

Italian bread crumbs cheese

cooking oil

oz baby spinach

mushrooms

Swiss cheese (4 slices)

tbsp butter

tbsp flour

chicken broth

heavy cream

black pepper and sea salt

parsley

Place the chicken breasts on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap and using a meat hammer lightly pound the chicken breasts.

Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs with parmesan cheese or romano cheese added for extra flavor.

Coat the chicken breasts with seasoned flour. Then place them in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them.

Heat a large saute pan on high heat and add about half an inch of vegetable oil. Carefully place the breaded chicken cutlets into the oil using tongs. Add as many as you can into your pan without crowding them. Let the cutlets saute until they get a nice golden brown color.

Using tongs turn them over and saute the other side until golden brown.

Drain the fried chicken cutlets on baking racks over sheet pans (or baking sheets).

Chicken Cutlet

Steam the spinach with half a cup of water in a covered saute pan over medium heat. Drain the spinach (don’t squeeze out the liquid, just let it naturally drain)

Saute the mushrooms in olive oil until fully cooked (drain any extra oil from the pan). It’s okay to have some liquid remain in the mushrooms.

Add the spinach to the top of the chicken cutlet, then top the spinach with the sauteed mushrooms.

Cover the Chicken Milanese with two slices of Swiss cheese. (Feel free to substitute the Swiss with gruyere, fontina, or provolone).

Place the chicken Milanese in a preheated 350-degree oven for 25 minutes.*If the cheese looks dry, brush it with a little water to perk it up. Or if you’re feeling extremely decadent a little melted butter.

Melt butter over medium heat in a small saucepan.

Add flour and whisk the mixture together. This is the roux.

Cook the roux for 1 minute, then reduce the heat to simmer and continue to cook for another 1-2 minutes.king constantly.

Add one cup of chicken stock to the roux and mix with a wire whip until you get a smooth consistency. If the sauce is still too thick add additional chicken stock.

Add the cream and the seasonings to the sauce. Cook for 2- 3 minutes, whisking till smooth.

Serve the Chicken Milanese alla Florentine with the supreme sauce and your favorite sides.

Supreme Sauce

This Mexican torta or Torta Mexicana is a popular Mexican sandwich layered with refried beans, guacamole, thinly cut breaded chicken and pickled peppers.&nbsp;

Mexican Torta

torta rolls (, ciabatta rolls or similar)

mayonnaise

refried beans (*)

avocado (, mashed

mozzarella string cheese (**)

breadcrumbs

Tablespoons oil (, vegetable or canola oil)

pickled jalapenos (***)

Place the chicken breast halves in between plastic wrap and use a meat mallet or rolling pin to gently pound them until thin.

Place a skillet over medium-high heat and coat with oil.&nbsp;Add breadcrumbs to a shallow bowl. Add eggs to another shallow bowl and beat well.

Dip the chicken in the egg mixture on both sides, and then coat with breadcrumbs on both sides.&nbsp;

Place in the pan with the hot oil. Cook for a a few minutes on one side, until browned, then flip and cook on the other side until cooked through.

Slice the ciabatta rolls in half and toast them.

On the inside top half of the roll, spread a thin layer of mayonnaise, followed by a thin layer of refried beans and then a thin layer of mashed avocado.&nbsp;

Top the bottom half of the roll with cooked chicken, a few strings of mozzarella cheese, and a few pickled jalapeños.&nbsp;

Sandwich the roll together. Serve immediately.

https://content.jwplatform.com/videos/16MsFD7T.mp4

This Mexican Torta or Torta Mexicana is a popular Mexican sandwich with crispy breaded chicken (chicken milanese), cheese, refried beans, guacamole, and pickled peppers.

Crisp, golden, delicious Air Fryer Chicken Milanese with Baby Arugula and lemon wedges is one of my favorite dinner recipes!

Air Fryer Chicken Milanese with Arugula

boneless, skinless chicken breasts (16 oz total)

Parmesan cheese

olive oil spray

baby arugula

lemons

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick.

Sprinkle both sides with salt and pepper.

In a shallow plate, beat the egg and 1 teaspoon of water together.

Combine breadcrumbs and parmesan cheese in a shallow bowl.

Dip the chicken into the egg, then the breadcrumb mixture.  Place on a work surface and spray both sides with olive oil.

Preheat the air fryer to 400F.

In batches transfer to the air fryer basket and cook 7 minutes, turning halfway until golden and cooked through.

Serve chicken with 1 1/2 cups arugula and top with a generous amount of lemon juice.

Bake in a preheated oven 425F 425F for 12 to 14 minutes, flipping halfway until golden.

Oven Directions:

Sooooooo good! Just like a good restaurant meal. Yum! Thank you 😊

Very good and very easy!  My favorite type of recipe!
I used half plain Panko and half Italian flavored bread crumbs as that was what I had on hand.  I used Perdue thin cut chicken breasts. I didn’t have to cut or pound them at all. 
Unfortunately, my breaded chicken never gets as dark in the air fryer as I would like, even though I heavily sprayed it. 
But it was still so good and healthier than frying. 
I decided it would be good to have a few of these in my refrigerator at all times.  So versatile. I can do anything with them.

This is a great recipe that I make on a regular basis, serving it with mixed greens instead of arugula which is not my favorite.  My husband and son like it too, so it’s a win-win!  I’ll add that I have made quite a few Skinnytaste recipes and have found all of them winners.  So, thank you Gina!

This is a company worthy recipe! I have prepared it 3 times for my family and they have raved about it each time. And, so quick and easy to prepare.

It turned out perfect. I make this often and fry it. Not doing that again. Air fryer is so much healthier and no messy stovetop to clean. Thanks

This Chicken Milanese is delicious, and oh so easy! It’s a dish good enough to serve to company. We try to limit sodium, so I skipped salting the chicken before breading. Between the parmesan and lemon, we didn’t miss it. I wasn’t sure if it might dry out with reheating, but it crisped back up and was still juicy in the air fryer. Thanks Gina, this will be going into my regular rotation.

This is my perfect meal!  I could eat this over and over again!  Perfection!

I had completely forgotten about this recipe!  I just added this to my meal planner for next week!  When I entered it into "create recipe", it came out to 2sp on blue and not 4?  That's even better for me!

I made this for a small dinner party (4 of us).  It was absolutely delicious and easy, and every plate was clean.  I pounded four chicken breasts, did a combo of Panko and regular bread crumbs.  Cooked using the oven method but with convection setting, flipped over after 7 minutes, then cooked another 6.  Husband enjoys a little sauce, so I whisked up a lemon-butter sauce to drizzle.   Another bullseye from Gina!

This was delicious! I did dress up the arugula a bit because I'm not huge on the taste. I tossed it in a bowl with a little olive oil, salt, pepper, a good amount of lemon juice, and grated parmesan. It was great with the chicken. Even better with a little hot sauce added to the chicken.

I made this, and my whole family loved it!  My daughter doesn't usually like chicken, but she devoured this, and asked for seconds!

AMAZING....I've made these twice in one week!!!!!!!!!

Made this tonight and love it! To those saying the chicken needed to be cooked longer, I think it might depend on the air fryer brand and whether or not you pre heat. I have an air fryer that advertises as “not needing to pre heat”, and normally don’t, but did for this recipe and think it made a difference in temperature consistency. I air fried 7 minutes on one side, flipped, then finished it off for 4 more minutes. Hit it with some lemon and PARSLEY and it is absolutely divine. Tastes like the real thing without the traditional fryer method (I can attest to this because I made this the old fashioned way, fried in oil, just a month ago). Love this! Thank you Gina!

Super easy and the family loved it!  Used thinly sliced chicken cutlets; did need to cook the chicken a little longer.

Lighter — but no less impressive, quick and delicious — than Chicken Parmesan, our Chicken Milanese recipe is a classic Italian restaurant dish that’s so, so easy to replicate perfectly at home.

boneless, skinless chicken breasts, (about 1 pound total), halved lengthwise

Italian seasoning

Flaky salt,

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

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Pound the chicken

Working with 1 chicken cutlet at a time, place the meat between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound each cutlet to ¼-inch thickness. Season the chicken cutlets on both sides with salt and pepper.

Coat the chicken

In a shallow bowl, beat the eggs. Combine the panko and Italian seasoning in a separate shallow bowl. Dip each cutlet into the egg, allowing the excess to drip off. Press each cutlet into the seasoned panko to coat evenly.

Cook the chicken

Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Once the oil is glistening, add 2 cutlets and cook, undisturbed, until golden brown on the bottom, 3 to 4 minutes. Flip the cutlets and repeat until the other side is golden brown, another 3 to 4 minutes. Transfer the chicken to a paper towel lined plate.

Cook the remaining chicken

Add the remaining 1 tablespoon of oil to the skillet and repeat with the remaining cutlets.

Serve

Let the chicken rest for 5 minutes, then slice crosswise. Sprinkle with the flaky salt and serve with a wedge of lemon on the side.

Give me everything breaded but especially give me this. SOOOOO good I can't wait to make it again.

Lemon Parmesan-crusted Chicken Milanese is the perfect way to jazz up chicken breasts. Delicious served with a grinder-style salad for dinner.

Top 10 chicken milanese recipes from across the web

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Top 10 chicken milanese recipes from across the web

The most viewed chicken milanese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Milanese

Chicken Milanese Recipe

Tomato Basil Chicken Milanese

Chicken Milanese

Chicken Milanese

Easy Chicken Milanese alla Florenti...

Mexican Torta

Air Fryer Chicken Milanese with Aru...

Chicken Milanese

Easy Chicken Milanese with Grinder-...

The most viewed chicken milanese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine