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When looking for a way to turn ordinary chicken breasts into something special, I turn to Florentine chicken, cornflake chicken, or this simple but satisfying Milanese chicken.
Chicken is on my table at least once a week, and I try to keep things interesting by experimenting with a variety of recipes that use this versatile protein. Chicken Milanese has quickly become a family favorite, and it is also quick to prepare.
What is Milanese chicken?
Milanese chicken is an Italian dish that originated in Milan. This dish was originally made with beef, but can also be made with other types of protein, including chicken. The characteristic of Milanese-style dishes is that they feature thin slices of breaded and fried meat. This particular recipe uses chicken chops, which are topped with two types of breadcrumbs and then fried in olive oil. Milanese chicken can be served on its own, but is often accompanied by a simple green salad.
How is Milanese chicken made?
Start by cutting the chicken breasts in half lengthwise to create two thinner pieces. You can also buy thin chicken breasts to avoid having to cut larger breasts in half. Place each piece of chicken between two pieces of plastic wrap. Crush the chicken into thin slices. Dredge each piece of chicken in flour, then the eggs and then the breadcrumbs. Cook chicken in olive oil until crisp, golden and well cooked. Mix the arugula, tomatoes, red onion, lemon juice, olive oil, and Parmesan. Serve the salad either on top of the chicken or on the side.
Tips for the perfect chicken.
- Use the flat end of a meat mallet or heavy skillet to pound the chicken into thin slices.
- Aren't there Italian style bread crumbs on hand? You can use regular breadcrumbs with 1 teaspoon of mixed dry Italian seasoning.
- This dish is best served right away, as the chicken coating will soften as it settles. Store the chicken scraps in the refrigerator and reheat in a 400 degree F oven until the chicken regains its crisp texture.
- I think the salad on top really adds a lot of flavor and texture. With that said, you can also serve your chicken chops with a little lemon for a simpler presentation.
- Combine your chicken with a variety of side dishes such as pasta, mashed potatoes, broccoli, asparagus, or green beans.
- I use two types of breadcrumbs because Italian-style crumbs add flavor, and panko crumbs add texture. That being said, you can only use one type if necessary, either one will produce excellent results.
This recipe is perfectly delicious to eat as is, the crispy chicken pairs perfectly with the fresh salad on top. With that said, you can use these breaded chicken chops as the base for so many different dishes.
- Parmesan Chicken: Top your crispy chicken with marinara sauce and mozzarella cheese, then bake until the cheese melts.
- Bruschetta Chicken: Mix 1 1/2 cups diced tomatoes, 1/2 teaspoon minced garlic, 1 tablespoon olive oil, 1/4 cup thinly sliced basil leaves, salt, and pepper. Spoon tomato mixture over chicken and serve.
- Garlic Chicken: Melt 2 tablespoons of butter in a skillet. Add 1 tablespoon minced garlic and cook for 30 seconds. Add 2 tablespoons of flour to the pan and cook for one minute. Pour 1/2 cup chicken stock and 1 cup heavy cream, simmer. Simmer 3-4 minutes or until sauce thickens. Add 1/4 cup grated Parmesan cheese, salt, and pepper. Simmer for one more minute, then pour sauce over chicken chops.
This dish is easy enough to prepare on a busy night of the week, but elegant enough to be served in company. No matter how you serve it, this chicken will definitely get rave reviews!
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More chicken recipes to try
- Greek chicken and potatoes
- Stroganoff chicken
- Chicken fried rice
- Baked Chicken Spaghetti
- Chicken breast over low heat
Chicken Milanese Video
This Milanese chicken is chicken cutlets topped with breadcrumbs, then fried until crisp and golden brown. An easy dinner option that can be combined with a variety of sauces and side dishes to make a complete meal.
Preparation time: 20 minutes Cook time: 15 minutes Total time: 35 minutes
Servings: 4 Calories: 406kcal
For the chicken
- 1 1/4 pounds boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 tablespoons of milk
- 3 eggs
- salt and pepper to taste
- 1 cup Italian-style breadcrumbs
- 1/4 cup breadcrumbs
- 1/4 cup olive oil
- 1 tablespoon chopped fresh parsley
For the salad
- 2 cups of arugula
- 1/4 cup thinly sliced red onion
- 1/2 cup cherry tomatoes cut in half
- 1 tablespoon of lemon juice
- 1 tablespoon of olive oil
- 2 tablespoons grated Parmesan cheese
- salt and pepper to taste
For the chicken
- Cut each chicken breast in half lengthwise. Place each piece of chicken between two sheets of plastic wrap. Use the flat end of a meat mallet or heavy skillet to pound the chicken.
- Repeat the process with the remaining pieces of chicken.
- Place the flour in a bowl and season generously with salt and pepper to taste.
- Put the milk and eggs in a bowl and beat to combine.
- Place Italian breadcrumbs and panko breadcrumbs in bowl and stir to combine.
- Dip each piece of chicken in the flour, then the egg mixture, then the breadcrumbs.
- Heat the oil in a large skillet over medium-high heat. Add the chicken chops in a single layer.
- Cook for 4 minutes per side, or until golden brown, crisp, and well cooked. Sprinkle with parsley.
For the salad
- Put all the salad ingredients in a bowl and mix well to combine.
- Arrange the salad on top of or next to the chicken chops. Serve immediately.
Calories :: 406kcal | Carbohydrates: 18g | Protein: 37g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 214mg | Sodium: 248 mg | Potassium: 689mg | Fiber: 1g | Sugar: 2g | Vitamin A: 633 IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg