This Chicken Milanese is chicken cutlets coated with breadcrumbs, then pan fried until crispy and golden brown.  An easy dinner option that can be paired with a variety of sauces and side dishes to make a complete meal.

When I’m looking for a way to turn ordinary chicken breasts into something special, I turn to Chicken Florentine, cornflake chicken or this simple yet satisfying Chicken Milanese.

Chicken Milanese Chicken Milanese

Chicken milanese topped with arugula salad in a skillet.

Chicken is on my dinner table at least once a week, and I try to keep things interesting by experimenting with a variety of recipes that use this versatile protein. Chicken Milanese has quickly become a family favorite, and it also happens to be quick to make.

What is Chicken Milanese?

Chicken Milanese is an Italian dish that originated in Milan. This dish was originally made with veal, but can also be made with other types of protein, including chicken. The characteristic of Milanese style dishes is that they feature thin slices of meat that are breaded and pan fried. This particular recipe uses chicken cutlets, which are coated in two types of breadcrumbs then shallow fried in olive oil. Chicken Milanese can be served on its own, but often is accompanied by a simple green salad.

Chicken breast cutlets on a plate.

How do you make Chicken Milanese?

Start by cutting chicken breasts in half lengthwise to create two thinner pieces. You can also purchase thin cut chicken breasts to avoid having to cut larger breasts in half. Place each piece of chicken between two pieces of plastic wrap. Pound the chicken into thin slices. Dredge each piece of chicken in flour, then eggs, then breadcrumbs. Cook the chicken in olive oil until it’s crispy, browned and cooked through. Toss together arugula, tomatoes, red onion, lemon juice, olive oil and parmesan. Serve the salad either on top of the chicken, or on the side.

Chicken cutlets coated in seasoned breadcrumbs.

Tips for the perfect chicken

  • Use the flat end of a meat mallet or a heavy pan to pound your chicken into thin slices.
  • No Italian style breadcrumbs on hand? You can use regular breadcrumbs with 1 teaspoon of dried Italian seasoning mixed in.
  • This dish is best served immediately, as the coating on the chicken will soften as it sits. Store any leftover chicken in the fridge, and reheat in a 400 degrees F oven until the chicken regains its crispy texture.
  • I think the salad on top really adds a lot of flavor and texture. That being said, you can also just serve your chicken cutlets with a squeeze of lemon for a simpler presentation.
  • Pair your chicken with a variety of side dishes such as pasta, mashed potatoes, broccoli, asparagus or green beans.
  • I use two types of breadcrumbs because the Italian style crumbs add flavor, and the panko crumbs add texture. That being said, you can just use one type if needed, either one will produce great results.

Golden brown pan fried chicken breasts.

Flavor Variations

This recipe is perfectly delicious to eat as-is, the crispy chicken pairs perfectly with the fresh salad on top. That being said, you can use these breaded chicken cutlets as the basis of so many different dishes.

  • Chicken Parmesan: Top your crispy chicken with marinara sauce and mozzarella cheese, then bake until the cheese is melted.
  • Bruschetta Chicken: Mix together 1 1/2 cups diced tomatoes, 1/2 teaspoon minced garlic, 1 tablespoon olive oil, 1/4 cup thinly sliced basil leaves, salt and pepper. Spoon the tomato mixture over the chicken and serve.
  • Garlic Chicken: Melt 2 tablespoons of butter in a pan. Add 1 tablespoon minced garlic and cook for 30 seconds. Add 2 tablespoons of flour to the pan and cook for one minute. Pour in 1/2 cup chicken broth and 1 cup heavy cream, bring to a simmer. Simmer for 3-4 minutes or until sauce is thickened. Stir in 1/4 cup grated parmesan cheese, salt and pepper. Simmer for one more minute, then spoon the sauce over the chicken cutlets.

Chicken milanese served over mashed potatoes with a side of green beans.

This dish is easy enough to make on a busy weeknight, yet elegant enough to serve to company. No matter how you serve it, this chicken will definitely get rave reviews!

More chicken recipes to try

Chicken Milanese Video

5 from 52 votes

Chicken Milanese

AuthorSara Welch
Chicken milanese topped with arugula salad in a skillet.
This Chicken Milanese is chicken cutlets coated with breadcrumbs, then pan fried until crispy and golden brown.  An easy dinner option that can be paired with a variety of sauces and side dishes to make a complete meal.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course Main
Cuisine Italian
Serves 4


For the chicken

  • 1 1/4 pounds boneless skinless chicken breasts
  • 1/2 cup all purpose flour
  • 2 tablespoons milk
  • 3 eggs
  • salt and pepper to taste
  • 1 cup Italian style breadcrumbs
  • 1/4 cup panko breadcrumbs
  • 1/4 cup olive oil
  • 1 tablespoon fresh parsley chopped

For the salad

  • 2 cups arugula
  • 1/4 cup red onion thinly sliced
  • 1/2 cup cherry tomatoes halved
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons shaved parmesan cheese
  • salt and pepper to taste


For the chicken

  • Cut each chicken breast in half lengthwise. Place each piece of chicken in between two sheets of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken thin.
  • Repeat the process with the remaining pieces of chicken.
  • Place the flour in a bowl and season it generously with salt and pepper to taste.
  • Place the milk and eggs in a bowl and whisk to combine.
  • Place the Italian breadcrumbs and panko breadcrumbs in a bowl and stir to combine.
  • Dip each piece of chicken in the flour, then the egg mixture, then the breadcrumbs.
  • Heat the oil in a large pan over medium high heat. Add the chicken cutlets in a single layer.
  • Cook for 4 minutes per side, or until golden brown, crispy and cooked through. Sprinkle with parsley.

For the salad

  • Place all the salad ingredients in a bowl and toss well to combine.
  • Arrange the salad either on top of, or next to, the chicken cutlets. Serve immediately.


Calories: 406kcal | Carbohydrates: 18g | Protein: 37g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 214mg | Sodium: 248mg | Potassium: 689mg | Fiber: 1g | Sugar: 2g | Vitamin A: 633IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg

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Recipe Rating


  1. 5 stars
    I make this recipe so often and we absolutely love it. It’s probably the best chicken recipe ever. The dressing is so delish and I actually make a double batch of it! My rating is by far a 10 plus plus.

    1. 5 stars
      What Judi said. This chicken technique will be great for any pan-fried chicken dish – parmesan, etc. The crumb/panko combo is perfect. Just fabulous exactly as written.

  2. 5 stars
    Sara!!! Once again you NAILED it. This was so so so SO GOOD! The only thing I did different was adding 1 table spoon of butter to the oil because I LOVE butter lol. This meal was refreshing and SUPER easy. Thank you again for creating amazing recipes that healthy and full of flavor.

  3. 5 stars
    My husband loved the crispy crust on the chicken and I loved that is was easy and the kids would eat it. So hard to find things the whole family likes!

  4. 5 stars
    So easy and delicious. I only had panko breadcrumbs but I added Italian seasoning and it worked out great. I will definitely be making this again! I’ve pinned it and will have to check out more of your recipes. Thank you!

  5. 5 stars
    Enjoyed this with your roasted asparagus and it was the perfect dinner recipe for spring! Looking forward to enjoying this all season long!

  6. 5 stars
    Made this for dinner last night and it has easily become a new family favorite! Excellent recipe!

  7. 5 stars
    I love everything about this recipe! Definitely adding this to my weekly dinner rotation soon. 🙂

  8. 5 stars
    Yum!! This was so delicious. I only had panko breadcrumbs and it came I out fantastic. My 5 and 3 year old devoured it, even my 1 year old liked it!! Love your website so much, during this crazy quarantine time I plan to make my way through tons of your recipes.