Can I bake this instead of frying?

Yes! While traditional Milanese is fried, you can bake these cutlets for a lighter version. Preheat oven to 425°F, place breaded cutlets on a wire rack over a baking sheet, spray with cooking oil, and bake for about 15-20 minutes until golden and cooked through.

Why is my breading falling off during cooking?

This usually happens when the oil isn't hot enough or if you're moving the cutlets too much during the first minute of frying. Make sure your oil is properly heated and allow the cutlets to form a crust before disturbing them.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully - just pound them to an even thickness. They'll be even juicier than breasts, though slightly less traditional.

What's the difference between Chicken Milanese and Chicken Schnitzel?

They're cousins! Milanese typically includes Parmesan in the breading and is served with arugula salad, while schnitzel (originally Austrian) usually doesn't contain cheese and is often served with different accompaniments like potato salad or lingonberry jam.

Crispy Chicken Milanese Recipe

Name: Crispy Chicken Milanese Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 16 ounces chicken breast cutlets; Salt and freshly ground black pepper; 1/2 cup all-purpose flour; 2 large eggs; 1 cup panko bread crumbs; 1/4 cup freshly grated Parmesan cheese; 2 tablespoons fresh parsley, chopped; 1 teaspoon lemon zest (from 1 lemon); 1 cup olive oil; 1 tablespoon olive oil; 2 teaspoons lemon juice (from 1 lemon); 1/8 teaspoon Dijon Mustard; Salt and freshly ground black pepper; 4 ounces baby arugula (4 cups); 2 ounces freshly grated Parmesan cheese, shaved with a vegetable peeler; Lemon wedges (from 2 lemons)

This incredible Chicken Milanese transforms simple ingredients into a restaurant-quality meal you can easily make at home. The golden, crunchy coating gives way to tender, juicy chicken, balanced perfectly with a bright, peppery arugula salad on top. The best part? It comes together in just 30 minutes, making it ideal for both weeknight dinners and impressive entertaining!

Why You’ll Love This Recipe

Quick and Satisfying: From start to finish, you’ll have this gorgeous meal on the table in about 30 minutes. Perfect for those evenings when you want something special without spending hours in the kitchen.
Perfectly Balanced: The crispy, savory chicken pairs beautifully with the bright, lemony arugula salad, creating a perfect harmony of flavors and textures in every bite.
Impressive Yet Simple: This dish looks and tastes like something from an upscale Italian restaurant, but the techniques are straightforward enough for any home cook to master.
Crowd-Pleaser: Even picky eaters love the crispy, golden chicken cutlets, and you can easily customize the toppings to suit everyone’s preferences.

Ingredients You’ll Need

Chicken Breast Cutlets: The star of the show, providing a tender canvas for the crispy coating. If you can’t find pre-cut cutlets, regular chicken breasts can be easily sliced horizontally.
All-purpose Flour: Creates the first layer of the breading station, helping the egg wash adhere to the chicken.
Eggs: Act as the glue that makes the breadcrumb mixture stick to the floured chicken.
Panko Breadcrumbs: Japanese breadcrumbs that create an extra-crispy coating compared to regular breadcrumbs. The texture is unbeatable!
Parmesan Cheese: Adds a savory, salty flavor to both the breading and the salad. Always use freshly grated for the best flavor and melting properties.
Fresh Parsley: Brings brightness and color to the coating.
Lemon Zest: Infuses the breading with wonderful citrus aroma that wakes up all the flavors.
Olive Oil: For frying the chicken to golden perfection and dressing the arugula salad.
Lemon Juice: The acid in the dressing cuts through the richness of the fried chicken beautifully.
Dijon Mustard: Adds a slight tang and helps emulsify the simple salad dressing.
Arugula: Its peppery bite provides the perfect counterpoint to the rich chicken.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Here are some delicious ideas:

Different Proteins

Try using thinly pounded pork chops, turkey cutlets, or even veal for an authentic Italian veal Milanese.

Flavor Boosters

Add garlic powder, dried Italian herbs, or a pinch of red pepper flakes to the breadcrumb mixture for extra flavor.

Alternative Salad Toppings

Instead of arugula, try baby spinach, mixed greens, or a tomato-cucumber salad. You could also add avocado slices or quick-pickled red onions.

Sauce Options

Serve with a dollop of garlic aioli, marinara sauce for a chicken parm twist, or a squeeze of lemon and a drizzle of good olive oil.

How to Make Chicken Milanese

Step 1: Prepare the Chicken

Preheat your oven to 200°F and set up a wire rack on a baking sheet for keeping the cooked cutlets warm. Sandwich chicken between plastic wrap and pound to an even ¼-inch thickness. Season both sides with salt and pepper.

Step 2: Set Up Your Breading Station

Arrange three shallow dishes: flour in the first, beaten eggs in the second, and in the third, mix panko, grated Parmesan, chopped parsley, lemon zest, salt, and pepper.

Step 3: Bread the Chicken

Working with one cutlet at a time, dredge in flour, shaking off excess. Dip in egg mixture, letting excess drip off. Press firmly into the panko mixture, ensuring crumbs adhere well to both sides.

Step 4: Fry to Golden Perfection

Heat olive oil in a large skillet over medium-high heat until shimmering. Fry cutlets two at a time, about 3 minutes per side, until golden brown and cooked through. Transfer to paper towels to drain, then keep warm in the oven while cooking remaining cutlets.

Step 5: Make the Salad

Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with arugula and shaved Parmesan just before serving.

Step 6: Serve

Place chicken cutlets on plates, top with dressed arugula salad, and serve with lemon wedges on the side.

Pro Tips for Making the Recipe

Even Thickness: Take time to pound the chicken evenly – this ensures it cooks at the same rate throughout without drying out.
Test the Oil: Drop a few breadcrumbs into the oil – if they sizzle immediately, the oil is ready for frying.
Don’t Overcrowd: Fry just two cutlets at a time to maintain oil temperature and ensure even browning.
Proper Draining: Let excess oil drain on paper towels, but don’t leave the chicken there too long or it might get soggy. Transfer to the wire rack in a warm oven to keep crispy.
Dress Salad Last Minute: Only toss the arugula with dressing right before serving to prevent wilting.

How to Serve

Chicken Milanese shines as a complete meal with the arugula salad on top, but here are some serving ideas to round out your meal:

Side Dishes

Serve alongside roasted potatoes, a simple risotto, or buttered pasta tossed with herbs and a touch of the same lemon juice used in the salad.

Wine Pairing

A crisp Italian white wine like Pinot Grigio or Vermentino complements the dish beautifully.

Make It Special

For a restaurant-style presentation, add a small portion of the dressed salad on top of each cutlet, then sprinkle with extra Parmesan shavings and a twist of fresh black pepper.

Make Ahead and Storage

Storing Leftovers

Store cooked chicken cutlets in an airtight container in the refrigerator for up to 4 days. Keep the salad ingredients separate and make fresh when ready to serve.

Freezing

While not ideal for freezing after cooking, you can freeze the breaded uncooked cutlets. Place them on a baking sheet until frozen solid, then transfer to freezer bags. Cook from frozen, adding a few extra minutes to the frying time.

Reheating

For the crispiest results, reheat in a 350°F oven on a wire rack for 10-15 minutes. Avoid microwave reheating as it makes the coating soggy.

FAQs

Can I bake this instead of frying?

Yes! While traditional Milanese is fried, you can bake these cutlets for a lighter version. Preheat oven to 425°F, place breaded cutlets on a wire rack over a baking sheet, spray with cooking oil, and bake for about 15-20 minutes until golden and cooked through.
Why is my breading falling off during cooking?

This usually happens when the oil isn’t hot enough or if you’re moving the cutlets too much during the first minute of frying. Make sure your oil is properly heated and allow the cutlets to form a crust before disturbing them.
Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully – just pound them to an even thickness. They’ll be even juicier than breasts, though slightly less traditional.
What’s the difference between Chicken Milanese and Chicken Schnitzel?

They’re cousins! Milanese typically includes Parmesan in the breading and is served with arugula salad, while schnitzel (originally Austrian) usually doesn’t contain cheese and is often served with different accompaniments like potato salad or lingonberry jam.

Final Thoughts

This Chicken Milanese is one of those magical recipes that transforms everyday ingredients into something truly special. The contrast between the crispy, savory chicken and the bright, peppery salad creates the perfect bite every time. Whether you’re cooking for a weeknight family dinner or hosting friends, this dish strikes that elusive balance between impressive and achievable. Give it a try tonight – I promise your kitchen will smell amazing and your taste buds will thank you!