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Chicken Milanese
Chicken Milanese
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Try this quick and simple Italian Chicken Milanese for a delicious weeknight dinner. Pair with a side salad for an effortless meal that can also be prepped ahead of time!
Ingredients:
  • 4 large skinless boneless chicken breasts (1 1/2 pounds, 680 g)
  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 teaspoon ground pepper
  • 3 large eggs
  • 2 cups (144 g) Panko breadcrumbs
  • 8 tablespoons (120 ml) olive oil, or more if needed
  • 1 lemon, cut into wedges, for serving
Instructions:
  • Prepare the chicken by sorting any smaller breasts that are 1/2-inch thick. Place the larger breasts on a cutting board. Butterfly each breast by holding it steady with one hand, and using a sharp knife to cut through the middle horizontally like opening a book. Be cautious of your fingers. Dry the chicken pieces with paper towels and arrange them on a rimmed baking sheet.
  • Flatten the chicken breasts: Place each chicken breast slice between plastic wrap. Use a meat mallet or heavy pan to pound the breasts until they are flattened – about six strong hits should suffice. Repeat with the remaining breasts and place them back on the baking sheet.
  • Create a coating station for the chicken: Combine flour, 1/2 teaspoon salt, and pepper in a pie pan. Beat eggs with remaining 1/2 teaspoon salt in another pie pan. Place Panko in a third pie pan. Arrange the chicken, flour, eggs, and Panko in a row for easy access on the counter.
  • Prepare the chicken: Use tongs to coat each chicken breast in flour, ensuring both sides are covered, then shake off any extra flour. Dip the chicken in beaten egg, allowing excess to drip back into the bowl. Finish by coating both sides with Panko breadcrumbs before returning to the baking sheet. Repeat for all remaining chicken breasts.
  • Cook the chicken in batches: Preheat the oven to 250F with a baking sheet inside. Heat a 12-inch skillet over medium-high heat and add enough olive oil to cover the pan in a 1/4-inch layer (about 4 tablespoons). Once the oil is shimmering, add the chicken pieces in a single layer. Cook for 4 minutes without moving until the bottoms are golden, then flip and brown the other sides for another 4 minutes until cooked through.
  • Transfer the cooked chicken to the oven to keep warm while you cook the remaining breasts. Add more oil to the pan as necessary to ensure even coating while cooking.
  • To serve: Enjoy immediately with lemon and a fresh green salad. If preparing ahead, cool the cooked chicken on a parchment-lined baking sheet before refrigerating. To reheat, leave the chicken cutlets at room temperature for 30 minutes, then bake at 400F for 8 to 10 minutes until hot and crispy.

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