Chicken Milanese is one of my favorite quick-meal options, and it’s one of those recipes that kids enjoy just as much as adults. It only takes 15 minutes to make!
Crispy chicken is one of those holy grail foods that never goes out of style.
I like a classic deep-fried Fried Chicken every now and then, but a recipe like this is much quicker to make, and also a bit healthier.
A lot of people think you can’t fry with extra virgin olive oil, but you actually can here.
The chicken cutlets are so flat, that all you have to do is add enough olive oil to coat the bottom of a skillet, and pan-fry. You get that wonderful crunchy coating while using a healthier oil than the typical soybean or other industrial seed oil.
This recipe is much like my Parmesan Crusted Chicken, except it’s dairy-free, using flour instead of parmesan for the first coating.
There’s still plenty of flavor despite the simple coating, but you can absolutely sprinkle on some chopped rosemary, or whatever herb or spice you desire onto the chicken, for some extra flavor.
How to Cut Chicken Breast into Cutlets:
Granted, you can purchase chicken cutlets if you’re willing to pay a bit extra, but I usually do it myself.
Lay a chicken breast flat on a cutting board, and place your hand flatly and firmly on top.
Then take a sharp knife and use a slight back-and-forth motion to glide it through the middle of the chicken breast, keeping firm pressure on top of the chicken with your hand.
It’s really important to keep your hands and fingers flat on top of the chicken breast, so you don’t risk cutting yourself.
Each chicken breast will give you two thin cutlets, perfect for cooking quickly.
Lay the chicken cutlets out, and season both sides generously with salt and pepper:
I like to season the chicken directly, and not bother with seasoning the breading. That way I can get the salt levels perfect each time.
How to Make Chicken Milanese:
First, dip each chicken cutlet into all-purpose flour, making sure to shake off the excess:
Then dip into a beaten egg (with a splash of water in it), again letting the excess drip off.
Finally, dip the chicken breast cutlet into bread crumbs.
A lot of people use regular bread crumbs, but my preference is to use Panko.
Panko breadcrumbs are a Japanese style bread crumb with a really “fluffy” and crunchy structure that I absolutely love. I honestly don’t even stock my kitchen with regular breadcrumbs anymore.
Cook the breaded chicken cutlets in olive oil, for about 4 minutes on each side:
You’ll want to flip the chicken when the bread crumbs are crunchy and golden in color:
Once the chicken is 165F inside, it’s ready to eat.
I find it good enough to eat on its own with a simple green salad on the side, or if you want something a little more special, this Tomato Burrata Salad is amazing with it.
More Chicken Recipes:
For the Chicken Milanese:
- 1.5 lbs chicken cutlets (6 pieces, cut from 3 chicken breasts)*
- black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp water
- 1.5 cups panko breadcrumbs
- olive oil (I use extra virgin), about 1/2 cup total may be needed
- Season the chicken cutlets generously on both sides with salt and pepper. Saltiness varies depending on what brand you use, but my rule of thumb is 3/4tsp per pound of chicken.
- Set out three breading bowls, and add the flour in one bowl, the eggs and water in the next, and the panko breadcrumbs in the third bowl. Whisk the eggs and water together until combined.
- Heat a large skillet (I prefer nonstick) over medium heat, and let it preheat while you bread the chicken.
- Coat each chicken cutlet in the flour, shake off the excess, then in the egg, shake off the excess, then in the panko breadcrumbs.
- Add enough olive oil to coat the bottom of the skillet, about 3-4 tbsp. Add the chicken cutlets to the skillet in a single layer, keeping in mind you may need to cook in batches if your skillet is too small.**
- Cook the chicken for about 4 minutes on each side, until golden and crispy. Enjoy!