Chicken Milanese is a beloved Italian dish known for its crispy, golden-brown crust and tender, juicy interior. Originating from Milan, this dish is a variation of the famous Cotoletta alla Milanese, which traditionally uses veal. The chicken version has gained immense popularity worldwide due to its simplicity, delicious flavor, and versatility.
The process of making Chicken Milanese involves pounding the chicken cutlets thin, coating them in a classic three-step breading process, and frying them to perfection. The crispy breadcrumb coating gives the cutlet a satisfying crunch, while the inside remains tender and flavorful. Using Grana Padano cheese shavings as a topping enhances the dish with its nutty, slightly salty taste, complementing the richness of the fried chicken beautifully.
This dish is often served with a squeeze of fresh lemon juice, which helps cut through the richness, adding a refreshing contrast. A simple side of arugula salad, cherry tomatoes, and balsamic dressing pairs perfectly with the crunchy cutlet, making it a well-balanced meal. It can also be enjoyed with pasta, roasted vegetables, or mashed potatoes.
One of the reasons Chicken Milanese is so popular is its adaptability. You can use panko breadcrumbs for extra crunch, opt for Italian-seasoned breadcrumbs for added flavor, or even bake it for a lighter version. Whether served as a main course, in a sandwich, or even sliced over a salad, Chicken Milanese remains a timeless dish that is both satisfying and easy to prepare at home.
Prepare the Chicken:
Set Up the Breading Station:
Bread the Chicken:
Fry the Chicken:
Serve:
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Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
✔ Use panko breadcrumbs for extra crunch.
✔ Fry in batches to avoid overcrowding the pan.
✔ Serve with a simple arugula salad for a refreshing balance.
✔ If you want a healthier version, bake at 400°F (200°C) for 20 minutes, flipping halfway.
Chicken Milanese is a breaded and fried chicken cutlet, similar to a schnitzel, that originates from Milan, Italy. It is coated in flour, egg, and breadcrumbs, then pan-fried until crispy and golden brown. It is typically served with Grana Padano cheese shavings and lemon wedges.
The main difference is that Chicken Milanese is served simply with lemon and cheese, while Chicken Parmesan is topped with marinara sauce and melted cheese, then baked. Milanese has a lighter, crispier texture compared to the cheesy, saucy Chicken Parmesan.
Yes! To bake, preheat your oven to 400°F (200°C), place the breaded chicken on a greased baking sheet, and bake for 20 minutes, flipping halfway through. This method results in a healthier version with less oil while still maintaining crispiness.
Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil. Olive oil can be used, but it has a lower smoke point and may burn easily.
Absolutely! Panko breadcrumbs create a crunchier texture compared to traditional breadcrumbs, making them a great choice for an extra crispy coating.
To keep it crispy:
✔ Serve immediately after frying.
✔ Place fried cutlets on a wire rack instead of paper towels to prevent sogginess.
✔ Avoid covering with foil, as steam can soften the crust.
Great side options include:
✔ Arugula salad with lemon dressing
✔ Mashed potatoes
✔ Roasted vegetables
✔ Spaghetti aglio e olio (garlic and olive oil pasta)
✔ Garlic bread
Yes! You can bread the chicken cutlets ahead of time and store them in the fridge for up to 6 hours before frying. You can also freeze breaded cutlets and fry them directly from frozen, adding a few extra minutes to the cooking time.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and keep it crispy, use an oven or air fryer at 375°F (190°C) for about 5–7 minutes. Avoid microwaving, as it will make the breading soggy.
Yes! Use gluten-free flour and gluten-free breadcrumbs as substitutes. The rest of the recipe remains the same, and you’ll still get a crispy and delicious cutlet.
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