Why You’ll Love This Recipe
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Two cooking options: stovetop for classic crispiness, air fryer for a lighter version.
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Quick to make in just 30 minutes.
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Simple ingredients with big flavor.
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Pairs beautifully with salads, roasted vegetables, or pasta.
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Works for busy weeknights, date nights, or dinner parties.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breasts or thin-sliced cutlets
All-purpose flour
Large eggs
Cool water
Panko breadcrumbs
Parmigiano Reggiano, grated
Kosher salt and black pepper
Olive oil, vegetable oil, or clarified butter (or spray for air fryer)
Lemon wedges (for serving)
Arugula salad (for serving)
Directions
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Prepare the chicken: Slice chicken breasts in half horizontally and pound to ¼-inch thickness.
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Bread the cutlets: Set up three bowls—one with flour seasoned with salt and pepper, one with beaten eggs and water, and one with panko mixed with Parmesan. Dredge chicken in flour, dip in egg, and coat with breadcrumb mixture.
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Stovetop method: Heat oil or clarified butter in a skillet over medium-high. Fry cutlets 2–3 at a time for 3–4 minutes per side until golden and cooked through. Sprinkle with salt.
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Air fryer method: Preheat air fryer to 390–400°F. Spray both sides of breaded chicken with oil spray. Cook for 10–15 minutes, flipping once, until golden and crispy.
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Serve: Plate with arugula salad and lemon wedges.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
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Swap Parmesan with Pecorino Romano for sharper flavor.
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Use chicken tenders instead of cutlets for kid-friendly portions.
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Add Italian seasoning or garlic powder to the breadcrumb mix.
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Serve with marinara, lemon-butter sauce, or aioli for dipping.
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Try a gluten-free version with almond flour and gluten-free breadcrumbs.
Storage/Reheating
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F until hot and crispy again. Avoid microwaving, as it will soften the breading. For freezing, bread the chicken but do not cook. Freeze cutlets flat on a tray, then transfer to a bag. Cook from frozen, adding extra time.
FAQs
What is Chicken Milanese?
It’s an Italian-style breaded chicken cutlet, pan-fried or baked, traditionally served with lemon and salad.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work but should be pounded thin for even cooking.
What makes the breading so crispy?
Panko breadcrumbs create a light, airy crust, especially when combined with Parmesan.
Do I need to pound the chicken?
Yes, pounding ensures even cooking and tender cutlets.
Can I bake Chicken Milanese instead?
Yes, bake at 400°F for 20 minutes, flipping halfway, until crispy and cooked through.
What oil is best for frying?
Olive oil, vegetable oil, or clarified butter all work well for shallow frying.
Is the air fryer version healthier?
Yes, it uses less oil but still delivers a crispy texture.
Can I make this gluten-free?
Use almond flour for dredging and gluten-free breadcrumbs for coating.
What sides go well with Chicken Milanese?
Classic arugula salad, roasted vegetables, pasta, or mashed potatoes are excellent choices.
Can I prep Chicken Milanese ahead of time?
Yes, bread the chicken up to a day in advance and store covered in the fridge until ready to cook.
Conclusion
Chicken Milanese is a timeless, Italian-inspired dish that combines crispy breading with juicy chicken and a refreshing lemony finish. Whether cooked on the stovetop or in the air fryer, it’s quick, versatile, and elegant enough for entertaining while still being simple for weeknights. Paired with arugula salad or your favorite side, it’s a dish that never fails to impress.
Chicken Milanese (Stovetop + Air Fryer)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop / Air Fryer
- Cuisine: Italian
Description
Chicken Milanese is a crispy, golden-breaded chicken cutlet that’s versatile and full of flavor. Can be pan-fried on the stovetop or made lighter in the air fryer. Served with a fresh arugula salad and a squeeze of lemon, it balances richness and crispiness with a refreshing finish.
Ingredients
Chicken breasts or thin-sliced cutlets
All-purpose flour
Large eggs
Cool water
Panko breadcrumbs
Parmigiano Reggiano, grated
Kosher salt and black pepper
Olive oil, vegetable oil, or clarified butter (or spray for air fryer)
Lemon wedges (for serving)
Arugula salad (for serving)
Instructions
- Prepare the chicken: Slice chicken breasts in half horizontally and pound to ¼-inch thickness.
- Bread the cutlets: Set up three bowls—one with flour seasoned with salt and pepper, one with beaten eggs and water, and one with panko mixed with Parmesan. Dredge chicken in flour, dip in egg, and coat with breadcrumb mixture.
- Stovetop method: Heat oil or clarified butter in a skillet over medium-high. Fry cutlets 2–3 at a time for 3–4 minutes per side until golden and cooked through. Sprinkle with salt.
- Air fryer method: Preheat air fryer to 390–400°F. Spray both sides of breaded chicken with oil spray. Cook for 10–15 minutes, flipping once, until golden and crispy.
- Serve: Plate with arugula salad and lemon wedges.
Notes
Swap Parmesan with Pecorino Romano for sharper flavor.
Use chicken tenders instead of cutlets for kid-friendly portions.
Add Italian seasoning or garlic powder to the breadcrumb mix.
Serve with marinara, lemon-butter sauce, or aioli for dipping.
Try a gluten-free version with almond flour and gluten-free breadcrumbs.
Store leftovers in the refrigerator for up to 3 days; reheat in oven or air fryer at 350°F until hot and crispy. Avoid microwaving.
For freezing, bread the chicken but do not cook. Freeze cutlets flat on a tray, then transfer to a bag. Cook from frozen, adding extra time.
Nutrition
- Serving Size: 1 cutlet with salad
- Calories: 350
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
