Chicken Milanese

5 from 1 vote

Chicken Milanese is an Italian dish made from thin, breaded cutlets fried until golden and crisp. The chicken stays tender inside, while the breadcrumb coating has a light, delicate crunch that never feels heavy. Ready in just 30 minutes, this recipe includes both pan-fried and air fryer instructions, so you can choose the method that works best for you!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: chicken Milanese

Servings:

Calories: 560kcal

Author: Maria D'Errico

Ingredients

1 pound chicken cutlets (about 4 to 5 cutlets)*
1¼ teaspoons kosher salt (divided into ½ and ¾ teaspoon portions)
¾ teaspoon black pepper (divided into ¼ and ½ teaspoon portions)
½ cup all-purpose flour
2 large eggs
1 tablespoon water
1 cups panko breadcrumbs (unseasoned)*
½ cup Parmigiano Reggiano (finely grated)*
2 teaspoons fresh parsley (finely chopped)*
4 tablespoons olive oil *
2 tablespoons unsalted butter

US Customary - Metric

Instructions

Prep the chicken: pound the cutlets to an even ¼-inch thickness, with the flat side of a meat mallet or a rolling pin. Season both sides with ½ teaspoon kosher salt and ¼ teaspoon black pepper, divided evenly among all pieces.
Prep the breading stations: set out 3 shallow dishes. Place the flour in the first dish. In the second, whisk the eggs and water together until blended. In the third, combine the panko breadcrumbs, Parmigiano Reggiano, parsley, and the remaining ¾ teaspoon kosher salt and ½ teaspoon black pepper, mixing well.
Bread the cutlets: lightly coat each cutlet in flour, shaking off the excess. Then dip in the egg wash, letting any excess drip off. Finally, press each cutlet firmly into the seasoned breadcrumbs until evenly coated on all sides. Place on a dish in a single layer and allow to sit for 10 minutes before frying so the coating adheres. Avoid stacking so the coating stays intact and crisp.
Fry the cutlets: in a large skillet, heat the olive oil and butter over medium heat. To test if the oil is ready, drop in a few breadcrumbs – they should bubble immediately. Pan-fry the cutlets in a single layer, working in batches if needed, for 3 to 4 minutes per side, until golden and crisp. When done, they should have an internal temperature of 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain. Serve immediately with a fresh arugula salad. Enjoy!
If you'd prefer to use an air fryer, see the AIr Fryer Method in the notes below.

Video

Notes

Air fryer method (instead of pan-frying): complete steps 1-3 of the recipe. Preheat the air fryer to 400°F (200°C). Lightly spray both sides of the breaded cutlets with a cooking oil safe for air fryer use. Arrange in a single layer, cooking in batches if needed. Air fry for 7-10 minutes, flipping halfway, or until the cutlets reach 165°F (74°C) throughout. Cutlets will be lighter in color than pan-fried, but still crisp. A light mist of oil before cooking helps them to brown. I use a pure avocado oil made for air fryers, without propellants, residue, or emulsifiers.
Chicken cutlets: if you don't have pre-sliced cutlets, you can make your own by slicing boneless, skinless chicken breasts in half lengthwise.
Panko: you can substitute with unseasoned dry breadcrumbs, but the crust will be denser. If using pre-seasoned breadcrumbs, taste them first and reduce the salt in the recipe as needed.
Parmigiano Reggiano: Grana Padano or Pecorino Romano are great substitutes. Grate fresh, as pre-shredded cheese may have anti-caking agents that cause uneven melting.
Parsley: you can substitute with 1 teaspoon of dried parsley. Basil is a great substitute or you can do a mix of basil and parsley for a slightly sweeter flavor.
Olive oil: if you prefer an oil with a higher smoke point, avocado oil is a great substitute.
Food safety: wash your hands with warm, soapy water before and after handling raw chicken. Use separate cutting boards and utensils to prevent cross contamination and clean surfaces with hot, soapy water. For more detailed guidance, see this CDC resource for how to handle raw chicken safely.
Storage: chicken Milanese is best enjoyed fresh while crisp. Any leftovers can be stored in an airtight container in the refrigerator for 3 days or the freezer for 3 months. Thaw frozen cutlets overnight in the refrigerator before warming up.
Reheating: all leftovers should be heated to 165°F (74°C) throughout. For the air fryer (preferred): reheat at 400°F (200°C) for 5 to 7 minutes, flipping half way, or until reaching temperature. For the oven: reheat on a baking sheet at 375°F (190°C) for 8 to 10 minutes, or until reaching temperature.

Nutrition