Have you ever found yourself staring at a restaurant menu. wondering what exactly “Chicken Milanese” is and if you should order it? Or maybe you’ve seen gorgeous photos of golden-brown. crispy chicken cutlets topped with fresh greens on Instagram and thought “I need that in my life!” Well you’ve come to the right place!
As a passionate home cook who’s made this dish countless times (and ordered it at way too many Italian restaurants), I’m excited to share everything you need to know about this simple yet spectacular chicken dish that never fails to impress.
The Origins of Chicken Milanese: A Milan-Inspired Masterpiece
Chicken Milanese is essentially the chicken version of a classic dish that originated in Milan, Italy. The original dish, called “Cotoletta alla Milanese,” was traditionally made with veal cutlets. According to Domenica Marchetti at The Mediterranean Dish, the authentic version calls for “pounding a bone-in veal chop until it is super-thin, breading it, and frying it in butter until beautifully browned and crisp.”
Over time, this delicious cooking method made its way into home kitchens and restaurants around the world, with chicken being substituted for the more expensive veal. This adaptation is what we now know as Chicken Milanese – a more economical and widely available version that sacrifices none of the flavor or appeal of the original.
What Makes Chicken Milanese Special?
So what exactly IS Chicken Milanese? At its heart, it’s a thin chicken cutlet that’s breaded and fried until golden and crispy. But don’t let that simplicity fool you – it’s the execution and the details that make this dish truly special.
The key characteristics that define true Chicken Milanese include
- Thin cutlets: The chicken is either butterflied or pounded thin (usually about 1/3 inch thick)
- Crispy coating: Typically a combination of seasoned breadcrumbs and Parmesan cheese
- Golden-brown exterior: Achieved through careful pan-frying
- Juicy interior: The quick cooking time ensures the chicken stays moist
- Fresh accompaniments: Often served with arugula salad, lemon wedges, or fresh tomatoes
Alex Guarnaschelli, renowned Iron Chef and Food Network celebrity, says she loves this dish because “it literally never fails to delight” and boasts that she enjoys it “cold, hot, warm… with bread or without bread.”
Basic Ingredients for Authentic Chicken Milanese
To make classic Chicken Milanese, you’ll need:
For the chicken:
- Boneless, skinless chicken breasts (about 6 ounces each)
- Salt and black pepper
- All-purpose flour (or gluten-free flour as an alternative)
- Eggs (usually 2-3)
- Breadcrumbs (Panko provides extra crispiness)
- Freshly grated Parmesan cheese
- Italian seasoning (optional but adds great flavor)
- Olive oil and/or butter for frying
For the traditional accompaniments:
- Fresh arugula
- Lemon wedges or juice
- Cherry tomatoes (optional)
- Parmesan shavings (optional)
The Three-Step Breading Process: The Secret to Perfect Chicken Milanese
What makes Chicken Milanese so delicious is the perfect execution of the breading process. This three-step dredging method (which fancy chefs call “à la Milanaise”) creates a coating that’s crispy on the outside while keeping the chicken juicy on the inside:
- Flour: First, you coat the seasoned chicken in flour, which creates a dry surface.
- Egg: Next, dip in beaten eggs, which act as the “glue.”
- Breadcrumb mixture: Finally, coat thoroughly in a breadcrumb-Parmesan mixture.
This process creates multiple layers of texture and flavor that make the dish so satisfying!
How to Prepare Perfect Chicken Milanese at Home
I’ve made this dish dozens of times, and here’s my foolproof method based on the expert recommendations:
Step 1: Prepare the Chicken Cutlets
The foundation of great Chicken Milanese is properly prepared cutlets. You have two options:
Option 1 (Traditional): Butterfly whole chicken breasts by cutting horizontally without slicing all the way through, creating a heart-shaped “book” that opens flat.
Option 2 (Easier): Cut chicken breasts horizontally to create two thinner cutlets.
Whichever method you choose, place the cutlets between sheets of plastic wrap or waxed paper and pound them gently with a meat mallet until they’re an even thickness (about 1/3 inch thick). Season both sides with salt and pepper.
Step 2: Set Up Your Dredging Station
Organization is key! Set up three shallow bowls:
- Bowl 1: About 3/4 cup all-purpose flour
- Bowl 2: 2-3 eggs beaten with a splash of water
- Bowl 3: A mixture of breadcrumbs (about 1 1/4 cups), grated Parmesan cheese (1/4 cup), and Italian seasoning (2 teaspoons)
Prepare a baking sheet lined with parchment or wax paper to hold your breaded cutlets.
Step 3: Bread the Chicken
Now for the fun part! Working with one cutlet at a time:
- Dredge in flour, shaking off excess
- Dip in the egg mixture, letting extra drip off
- Coat thoroughly in the breadcrumb mixture, pressing gently to adhere
- Place on your prepared baking sheet
Step 4: Cook to Golden Perfection
Here’s where the magic happens:
- Heat a combination of olive oil and butter (or just olive oil) in a large skillet over medium heat
- When the oil is hot and shimmering, add the cutlets in a single layer (don’t overcrowd!)
- Cook for 3-4 minutes per side until golden brown and crispy
- Transfer to a wire rack or paper towels to drain briefly
PRO TIP: Neli Howard from Delicious Meets Healthy recommends letting the chicken come to room temperature before cooking (about 30 minutes out of the fridge) for the best texture.
Step 5: Serve with Fresh Accompaniments
The traditional way to serve Chicken Milanese is with fresh arugula tossed in lemon juice and olive oil, with Parmesan shavings on top. The bright, peppery arugula and tangy lemon perfectly balance the richness of the fried cutlet.
Alex Guarnaschelli suggests a simple topping of diced Roma tomatoes quickly warmed in the same pan with fresh basil and a squeeze of lemon juice.
Common Variations and Serving Ideas
While the classic preparation is amazing, there are plenty of delicious variations:
- Chicken Parmigiana: Top with marinara sauce and melted mozzarella
- Sandwich style: Serve on ciabatta bread with mayonnaise and greens
- With pasta: Pair with spaghetti and a light sauce
- Lighter version: Bake instead of fry (though you’ll sacrifice some crispiness)
Side dishes that pair wonderfully with Chicken Milanese include:
- Roasted potato wedges
- Garlic bread or focaccia
- Sautéed green beans
- Simple pasta with olive oil and garlic
Frequently Asked Questions About Chicken Milanese
Can I make Chicken Milanese ahead of time?
While it’s best fresh off the stove, you can bread the chicken up to 24 hours ahead and keep it covered in the refrigerator until ready to cook. If you have leftovers, they’ll keep for 3-4 days in the fridge, though the breading won’t be as crispy when reheated.
Can I bake Chicken Milanese instead of frying?
Yes! While frying gives the best crispy texture, you can bake the breaded cutlets on a parchment-lined baking sheet at 425°F for 15-20 minutes. Spray or drizzle with a little oil first to help them brown.
What’s the difference between Chicken Milanese and Chicken Schnitzel?
They’re very similar! The main differences are in origin (Schnitzel is Austrian/German) and sometimes the seasonings used. The preparation method is essentially the same.
Why is my breading falling off during cooking?
This usually happens if your oil isn’t hot enough or if you didn’t follow the flour-egg-breadcrumb order. Make sure your oil is shimmering hot before adding the chicken, and don’t flip the cutlets too soon.
My Personal Tips for Perfect Chicken Milanese Every Time
After making this dish countless times, I’ve picked up a few tricks:
- Use panko breadcrumbs for extra crunch – they make a huge difference!
- Don’t skip the Parmesan in the breadcrumb mixture – it adds amazing flavor and helps create a beautiful golden crust
- Freshly grate your Parmesan rather than using pre-grated – it melts better and tastes more authentic
- Use a splatter screen when frying to minimize cleanup
- Serve immediately for maximum crispiness
- Squeeze fresh lemon over the cutlets just before serving for a bright flavor boost
Why Chicken Milanese Deserves a Place in Your Recipe Collection
I personally love making Chicken Milanese because it’s one of those rare dishes that feels sophisticated yet is actually quite simple to prepare. It transforms ordinary chicken breasts into something special without requiring fancy ingredients or techniques.
Plus, it’s incredibly versatile – dress it up for company or keep it simple for a weeknight family meal. The leftovers (if there are any!) make fantastic sandwiches the next day.
As Alex Guarnaschelli so perfectly puts it, this dish “literally never fails to delight.” I couldn’t agree more. Whether you’re cooking for picky kids or discerning dinner guests, Chicken Milanese is almost universally beloved.
Final Thoughts: The Timeless Appeal of Chicken Milanese
There’s something magical about the combination of crispy, golden chicken, bright lemon, and peppery greens that makes Chicken Milanese so appealing. It manages to be both comforting and elegant at the same time – no small feat for a dish with such humble ingredients!
So next time you’re wondering what to do with those chicken breasts in your fridge, consider giving them the Milanese treatment. Your taste buds (and dinner guests) will thank you!
What’s your favorite way to serve Chicken Milanese? Do you have any special tricks for making it extra delicious? I’d love to hear your thoughts in the comments below!
What is Chicken Milanese?
Chicken Milanese is a clever, economical riff on Cotoletta alla Milanese, a classic dish from the restaurants of Milan. This adapted version is a popular menu item in many Italian-American restaurants and also a favorite with home cooks.
The original recipe calls for pounding a bone-in veal chop until it is super-thin, breading it, and frying it in butter until beautifully browned and crisp.
Tender butterflied and pounded chicken breasts take the place of veal in this riff. My recipe also replaces the butter with a mix of sunflower and olive oil, cutting the richness of the dish without cutting flavor. The chicken cutlets are crisp, juicy, and tender, and the accompanying arugula salad—served either on the side or atop the cutlets—adds color and a bright, zesty flavor.
How to Make Chicken Milanese
Making chicken Milanese is as easy as 1-2-3: Butterfly the chicken breasts to make cutlets, bread them, and then fry them. The final flourish of topping the warm cutlets with arugula salad is so easy it barely counts as a step! Here’s how to make them.
- Prepare the cutlets. Place 4 boneless, skinless chicken breasts on a large cutting board. To make the cutlets, use your palm to gently press each one to prevent it from sliding while you slice through it horizontally with a sharp knife. Next, place each cutlet between two sheets of waxed paper or plastic wrap and pound it gently with a meat mallet just enough to even out its thickness. Each cutlet should be about 1/3 inch thick. Season both sides of the cutlets with salt and pepper.
- Set up your dredging station. You’ll need three wide, shallow bowls. Place about 3/4 cup flour in the first bowl. Crack 2 eggs into the second bowl and whisk them lightly. Have a third egg at the ready, in case you need to replenish. Place 1 1/4 cups unseasoned breadcrumbs, about 1/4 cup freshly grated Parmigiano cheese, and 2 teaspoons Italian seasoning into the third bowl and stir with a fork to combine. Line a baking sheet with waxed or parchment paper to hold the breaded cutlets.
- Dredge the cutlets. Working with one cutlet at a time, dip it first in flour, taking care to coat it on all sides. Shake off the excess flour and then place the cutlet in the bowl of beaten eggs. Use a fork to pierce it and turn it over, so that it is completely coated. Lift the cutlet out, letting any excess egg drip back into the bowl. Place the cutlet in the breadcrumbs and coat it on both sides, pressing the breadcrumbs gently to make sure they stick. Set the breaded cutlet on the prepared baking sheet. Repeat with the remaining cutlets. Let them rest while you heat the oil.
- Fry the cutlets. Heat the oven to 200°F and set a platter inside to warm. Place a wire rack in a baking sheet and set it near the stovetop. Pour 2 tablespoons of olive oil and 2 tablespoons of sunflower oil into a heavy-bottomed skillet and set it over medium heat. Once the oil shimmers, lay two to three cutlets in the pan—as many as will fit without crowding. Cook for 3 to 4 minutes, until browned on the bottom, then carefully turn them over and brown the other side, another 3 to 4 minutes. The cutlets should be golden. Once browned, transfer the cutlets to the wire rack to drain briefly; then transfer them to the platter inside the oven. Repeat with the remaining cutlets, adding more oil between batches if needed. Leave the fried cutlets in the oven while you make the salad.
- Make the arugula salad. Rinse and dry the arugula and place it in a bowl. Squeeze the juice of 1/2 lemon over the arugula and season with a pinch of salt. Drizzle in just enough extra virgin olive oil to coat the leaves and make them shiny—2 to 4 tablespoons. Slice the cherry tomatoes into quarters with a sharp paring knife and put them into a small bowl. Use a vegetable peeler to make shavings of Parmesan cheese—you’ll need about 1/2 cup.
- Assemble and serve the chicken. Remove the platter of cutlets from the oven. If serving family-style, top the cutlets with the arugula salad, mounding it along the center of the platter. Scatter the cherry tomatoes and parmesan shavings on top and serve. If you prefer making individual servings, place a cutlet on each plate and top each with a mound of arugula salad. Garnish with cherry tomatoes and parmesan shavings and serve.
