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–+ servings

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.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Cuisine Italian
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

  • 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

  • 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

  • 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

  • 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

  • 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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