Looking for a quick and satisfying dinner that brings the taste of Italy right to your table?

This Simple Italian Chicken Milanese is perfect for any night of the week.

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With its crispy breadcrumb coating, juicy chicken, and a hint of Parmesan, this recipe delivers flavor without fuss.

Best of all, it comes together in less than 30 minutes, making it ideal for beginners and seasoned cooks alike.

Serve it with a squeeze of fresh lemon juice and a side of salad or pasta for a complete meal that’s sure to impress.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 2 cups breadcrumbs (preferably Italian seasoned)
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper
• Vegetable oil, for frying
• Lemon wedges, for serving
• Freshly chopped parsley, for garnish (optional)

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Instructions

Step 1: Prepare the Chicken

• Start by placing each chicken breast between two sheets of plastic wrap or parchment paper.
• Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/4 inch.
• This makes the chicken tender and ensures it cooks evenly and quickly.

Step 2: Set Up the Breading Station

• Grab three shallow bowls or plates.
• Add flour to the first one.
• In the second, whisk together the eggs and milk until well combined.
• In the third, mix the breadcrumbs with the grated Parmesan cheese, a pinch of salt, and some freshly ground black pepper.

Step 3: Bread the Chicken

• Season both sides of the pounded chicken breasts with salt and pepper.
• Dip each piece into the flour first, coating both sides and shaking off any excess.
• Next, dip the chicken into the egg mixture, making sure it’s fully coated.
• Finally, press the chicken into the breadcrumb mixture, covering all sides and pressing lightly to help the breadcrumbs stick.

Step 4: Fry the Chicken

• In a large skillet, heat enough vegetable oil to cover the bottom by about 1/2 inch over medium heat.
• Once the oil is hot and shimmering (but not smoking), carefully place the chicken in the skillet.
• Cook for about 4 minutes per side, or until the chicken is golden brown and cooked through.

Step 5: Serve

• Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
• For a little extra flavor, sprinkle with a pinch of salt while it’s still hot.
• Serve with lemon wedges for squeezing over the top and a sprinkle of fresh parsley if desired.

FAQs

Can I make this recipe gluten-free?

Yes, you can! Just swap the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.

What’s the best oil for frying Chicken Milanese?

Use a neutral oil with a high smoke point, like vegetable or canola oil. Olive oil can also work, but it may burn more quickly due to its lower smoke point.

Simple Italian Chicken Milanese

An easy, beginner-friendly recipe for crispy Chicken Milanese, featuring tender chicken coated in seasoned breadcrumbs, quickly pan-fried to golden perfection and served with fresh lemon wedges.

Print Pin Rate

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 4

Ingredients

• ▢ 4 boneless, skinless chicken breasts
• ▢ 1 cup all-purpose flour
• ▢ 2 large eggs
• ▢ 2 tbsp milk
• ▢ 2 cups breadcrumbs (preferably Italian seasoned)
• ▢ ½ cup grated Parmesan cheese
• ▢ Salt and freshly ground black pepper
• ▢ Vegetable oil for frying
• ▢ Lemon wedges for serving
• ▢ Freshly chopped parsley for garnish (optional)

Instructions

Prepare the Chicken

1. Start by placing each chicken breast between two sheets of plastic wrap or parchment paper.

   Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/4 inch.

   This makes the chicken tender and ensures it cooks evenly and quickly.

Set Up the Breading Station

1. Grab three shallow bowls or plates.

   Add flour to the first one. In the second, whisk together the eggs and milk until well combined.

   In the third, mix the breadcrumbs with the grated Parmesan cheese, a pinch of salt, and some freshly ground black pepper.

Bread the Chicken

1. Season both sides of the pounded chicken breasts with salt and pepper.

   Dip each piece into the flour first, coating both sides and shaking off any excess.

   Next, dip the chicken into the egg mixture, making sure it's fully coated.

   Finally, press the chicken into the breadcrumb mixture, covering all sides and pressing lightly to help the breadcrumbs stick.

Fry the Chicken

1. In a large skillet, heat enough vegetable oil to cover the bottom by about 1/2 inch over medium heat.

   Once the oil is hot and shimmering (but not smoking), carefully place the chicken in the skillet.

   Cook for about 4 minutes per side, or until the chicken is golden brown and cooked through.

Serve

1. Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.

   For a little extra flavor, sprinkle with a pinch of salt while it's still hot.

   Serve with lemon wedges for squeezing over the top and a sprinkle of fresh parsley if desired.

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