I like this recipe because it’s versatile, easy to prepare, and works beautifully for both weeknights and special occasions. The panko breadcrumbs make the chicken extra crispy, while the grated Parmigiano Reggiano adds a savory, nutty flavor. I appreciate that I can make it lighter by using the air fryer or keep it classic with a quick pan fry. The fresh lemon and arugula salad add the perfect finishing touch to balance the richness of the chicken.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ pounds boneless, skinless chicken breasts or thin-sliced chicken cutlets (about 3–4 breasts or 6–7 cutlets) 1/3 cup all-purpose flour 2 large eggs 1 teaspoon cool water 1 ¼ cups unseasoned panko breadcrumbs ¼ cup grated Parmigiano Reggiano Kosher salt and black pepper, to taste Olive oil, vegetable oil, or clarified butter for frying (or olive oil/vegetable oil spray for air frying) Lemon wedges, for serving Arugula salad, for serving
Directions
Prepare the chicken: I start by slicing boneless chicken breasts in half horizontally to make thinner pieces. Then I place them in a plastic zip-top bag and gently pound them to about ¼-inch thickness using a meat mallet or the bottom of a heavy skillet. This ensures even cooking and a tender result.
Bread the cutlets: I set up three bowls—one with flour seasoned with salt and pepper, another with beaten eggs and a splash of water, and the third with panko breadcrumbs mixed with Parmigiano Reggiano and a pinch of salt. I dredge each chicken cutlet first in the flour, then dip it into the egg wash, and finally coat it in the breadcrumb mixture, pressing gently to help the coating stick.
Shallow fry method: I heat about ¼ inch of oil or clarified butter in a large skillet over medium-high heat until shimmering. Then I cook the cutlets 2–3 at a time for about 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (75°C). Once done, I transfer them to a platter, sprinkle with a little salt, and serve immediately with lemon wedges and a crisp arugula salad.
Air fry method: I preheat the air fryer to 390–400°F (200°C). I lightly spray both sides of each breaded cutlet with oil and place them in a single layer in the air fryer basket. I cook them for 10–15 minutes, flipping halfway through, until they’re golden, crispy, and fully cooked inside.
Cheesy crust: I sometimes mix a bit of shredded mozzarella or Asiago cheese into the breadcrumbs for extra richness.
Herb twist: Adding dried oregano, basil, or parsley to the breadcrumb mixture gives the crust a beautiful Italian flavor.
Gluten-free option: I replace the flour and panko with gluten-free versions without sacrificing texture.
Spicy version: A pinch of chili flakes or cayenne pepper in the breadcrumbs adds a subtle heat.
Topping idea: I occasionally serve it with a spoonful of marinara sauce and melted mozzarella for a Chicken Parm-style twist.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven or air fryer at 350°F (175°C) for 5–8 minutes to bring back the crispiness. I avoid microwaving since it can make the breading soggy. If I want to freeze them, I layer the cooked cutlets between parchment paper in a freezer-safe bag for up to 2 months and reheat directly from frozen in the oven.
FAQs
1. Can I use chicken breast instead of cutlets?
Yes, I often use chicken breasts sliced thinly—they work perfectly once pounded evenly.
2. How do I keep the coating from falling off?
I make sure to pat the chicken dry before breading and press the crumbs gently into the surface. Letting the coated cutlets rest for a few minutes before cooking also helps the coating stick.
3. What’s the best oil for frying?
I like using vegetable oil or light olive oil since they have a high smoke point and create a golden crust.
4. Can I bake the chicken instead?
Yes, I bake the breaded cutlets on a wire rack at 425°F (220°C) for about 18–20 minutes, flipping once halfway through.
5. What sides go well with Chicken Milanese?
I love serving it with an arugula and tomato salad, roasted potatoes, or even pasta tossed with olive oil and garlic.
6. How do I make the crust extra crispy?
Using panko breadcrumbs instead of regular breadcrumbs gives the best crunch. Spraying a little oil before air frying also helps.
7. Can I prepare it ahead of time?
Yes, I bread the cutlets in advance and refrigerate them for up to 6 hours before cooking.
8. Can I use a different cheese?
Definitely. Grated Pecorino Romano or Parmesan both work beautifully in place of Parmigiano Reggiano.
9. How do I know when the chicken is done?
I check with a meat thermometer—165°F (75°C) at the thickest part means it’s perfectly cooked.
10. What’s the difference between Chicken Milanese and Chicken Schnitzel?
They’re very similar, but Chicken Milanese usually includes Parmigiano Reggiano in the coating and is often served with lemon and salad instead of gravy.
Conclusion
This Chicken Milanese is a timeless favorite that I never get tired of making. I love how the combination of tender chicken, crispy breadcrumbs, and zesty lemon creates a dish that’s both simple and elegant. Whether I fry it on the stovetop or crisp it up in the air fryer, it always turns out golden and delicious. It’s the perfect meal when I want something fresh, flavorful, and satisfying without spending hours in the kitchen.
This Chicken Milanese is a classic Italian-inspired dish featuring tender, thin chicken cutlets coated in crispy golden breadcrumbs and lightly fried or air-fried to perfection. Served with lemon wedges and arugula salad, it’s simple, elegant, and full of fresh flavor.
Ingredients
1 ½ lbs boneless, skinless chicken breasts or thin-sliced chicken cutlets (about 3–4 breasts or 6–7 cutlets)
1/3 cup all-purpose flour
2 large eggs
1 tsp cool water
1 ¼ cups unseasoned panko breadcrumbs
¼ cup grated Parmigiano Reggiano
Kosher salt and black pepper, to taste
Olive oil, vegetable oil, or clarified butter for frying (or spray oil for air frying)
Lemon wedges, for serving
Arugula salad, for serving
Instructions
Prepare the chicken: Slice chicken breasts horizontally to create thin cutlets. Place them in a plastic bag and pound gently to ¼-inch thickness for even cooking.
Set up the breading station: In three bowls, add seasoned flour to the first, beaten eggs and water to the second, and a mixture of panko breadcrumbs, Parmigiano Reggiano, salt, and pepper to the third.
Bread the cutlets: Dredge each chicken cutlet in flour, dip into the egg wash, and coat with the breadcrumb mixture, pressing gently to help it stick.
Stovetop method: Heat ¼ inch of oil or clarified butter in a skillet over medium-high heat. Cook cutlets 2–3 at a time for 3–4 minutes per side, until golden and crisp. Transfer to a platter and sprinkle lightly with salt.
Air fryer method: Preheat air fryer to 390–400°F (200°C). Spray both sides of breaded cutlets with oil and cook for 10–15 minutes, flipping halfway through, until crispy and cooked through (165°F internal temperature).
Serve: Serve immediately with lemon wedges and a simple arugula salad for a bright, fresh finish.
Notes
Add shredded mozzarella or Asiago to the breadcrumbs for extra cheesiness.
Mix in oregano, basil, or parsley for an herby twist.
Use gluten-free flour and breadcrumbs for a gluten-free version.
Add chili flakes or cayenne to the breadcrumbs for a touch of spice.
Top with marinara and melted mozzarella for a Chicken Parm-inspired variation.
