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5 from 2 votes

My Favorite Crispy Chicken Milanese

By Nicole Modic ⎯
 June 26, 2024
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Chicken Milanese is a classic summertime dinner that pairs crispy, breaded chicken with a light and refreshing arugula salad for the perfect balanced meal. This is My Favorite Crispy Chicken Milanese, and it comes together in just 30 minutes, for the perfect Italian-inspired dinner made in minutes.

A plate with crispy breaded chicken cutlet partially sliced, accompanied by a fresh green salad with red onions and grated cheese. A lemon wedge is placed on the side. A fork and knife rest on the plate, and a drink is in the background.

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Friends, if you’re looking for the best crispy chicken recipe to serve in the hot summertime weather, then you’ve got to try this Chicken Milanese. This Italian recipe (hence the name, “Milanese”) is similar to the classic Veal Milanese, but is made with crispy chicken instead. Think of it like an Italian fried chicken! This dish is paired alongside a simple-yet-refreshing arugula salad that helps this dish not feel heavy. In the hot summer months, there is nothing worse than feeling bogged down by a heavy, hearty meal. This Chicken Milanese is the perfect mix between a light and healthy dish and comfort food. And, here’s a tip: if you want it to feel even MORE cozy and comforting, you can swap out the arugula salad for a simple lemon pasta. How good is that?

This Chicken Milanese is truly a main course and side dish rolled into one. However, if you’re looking for the perfect side dishes to pair with this chicken, there is nothing I love more than serving it alongside my Cucumber Salad with Crunchy Quinoa or my Crunchy Garlic Lemon Broccolini. Finish it off with a Frozen Aperol Spritz, and you’ve got a meal perfect for imagining that you’re in the Italian countryside.

Top-down view of ingredients for cooking: a bowl of arugula, olive oil, salt, pepper, a lemon, two eggs, raw chicken breasts, flour, breadcrumbs, grated parmesan cheese, sliced red onion, garlic powder, and a knife. The items are arranged on a light tile surface.
To make this recipe, you’ll need chicken breast, eggs, panko breadcrumbs, parmigiano reggiano, flour, seasonings, avocado oil, arugula, red onion, olive oil, and lemon.
Image of a kitchen counter with ingredients for cooking. There are raw chicken breasts on a cutting board with a meat tenderizer, bowls containing beaten eggs, flour, breadcrumbs, a halved lemon, cracked eggshells, black pepper, arugula, and a wooden spoon.
Prepare the dredging station. Crack the eggs into a bowl and whisk them to combine. Then, in a separate bowl, mix together the flour, garlic powder, kosher salt, and ground black pepper. In a third bowl, add in the panko breadcrumbs and parmigiano reggiano and mix to combine.

How to Make The Ultimate Summertime Chicken Dish

  • 🍗 Chicken Breast: Boneless, skinless chicken breasts are the key to making the perfect Chicken Milanese!
  • 🥚 Eggs: For the breadcrumbs to stick to the chicken breasts, you’ll first want to dredge them in an egg wash.
  • 🍞 Panko Breadcrumbs: Panko breadcrumbs work perfectly for this recipe. You can also substitute gluten-free breadcrumbs, if desired.
  • 🧀 Parmigiano Reggiano: Freshly grated Parmigiano Reggiano truly adds the most delicious flavor to this pasta dish, WAY better than your pre-shredded parmesan cheese. If there’s one ingredient that’s worth the splurge, it’s this one!
  • 🫓 All-Purpose Flour: The flour will help the chicken get nice and crispy. You can also use a gluten-free 1:1 flour, if preferred.
  • 🧂 Seasonings: To season the chicken, you’ll need a combination of garlic powder, sea salt, and ground black pepper. Yum!
  • 🥑 Avocado Oil: I like to fry the chicken in a better-for-you oil, like avocado oil.
  • 🥬 Arugula: The key to a good Chicken Milanese is the arugula salad. Don’t skip this – it’s essential!
  • 🧅 Red Onion: Sliced red onion adds brightness and flavor to the arugula salad.
  • 🫒 Olive Oil: Instead of a dressing, this salad is kept simple with just a dressing of olive oil.
  • 🍋 Lemon: You’ll need both the juice and zest of one lemon for this recipe!
A skillet on a stove contains two breaded and pan-fried chicken breasts, golden brown in color. Surrounding the skillet are ingredients including a bowl of fresh arugula, red onion, lemon, breadcrumbs, a small dish of salt, and a wooden dish with black pepper.
Coat the chicken breasts in the flour mixture, then add them to the egg wash, and finally, transfer to the breadcrumb mixture and roll it around until they’re coated in the breadcrumbs. Then, add them to a pan with the avocado oil and cook until they’re nice and crispy.

How to Make This Perfectly-Crispy Chicken

To make this dish, start by preparing the chicken. Pound the chicken breasts nice and thin, until they’re 1/4-1/2 inch thick. If the chicken breasts are super thick, you can slice them in half first and then pound them thin.

Next, place the thin chicken breasts onto a plate and prepare the dredging station. Crack the eggs into a bowl and whisk them to combine. Then, in a separate bowl, mix together the flour, garlic powder, kosher salt, and ground black pepper. In a third bowl, add in the panko breadcrumbs and parmigiano reggiano and mix to combine.

A bowl of fresh arugula topped with thinly sliced red onions and lemon zest. A hand is pouring dressing from a small white cup. Surrounding the bowl are a fork, a bottle of olive oil, a lemon half, a plate with lemon slices, and a dish of salt.
Prepare the arugula salad by adding the arugula to a large bowl and add in the red onions, olive oil, lemon juice, and lemon zest. Toss to combine.
Two white plates each containing a serving of crispy breaded chicken cutlet topped with fresh green salad, red onions, and grated cheese, garnished with lemon wedges. Nearby are a bowl of salad, a small plate of ground pepper, a glass, and silverware on a tiled surface.
Finally, plate the Chicken Milanese. Add 1-2 of the chicken cutlets to a plate, then top with a heaping spoonful of the salad. Garnish with a squeeze of lemon juice and a sprinkle of more grated parmesan cheese, then serve and enjoy!

Then, prepare the chicken breasts. First, coat them in the flour mixture, then add them to the egg wash, and finally, transfer to the breadcrumb mixture and roll it around until it’s coated in the breadcrumbs. Repeat until all of the chicken breasts are fully coated in the breadcrumbs. Next, heat a pan, on the stove, over medium-high heat, and add in the avocado oil. Once the oil is hot and slides across the pan evenly, add in the chicken breasts 1-2 pieces at a time.

Allow the chicken to cook, undisturbed, for 3-4 minutes, then flip to the other side and cook for another 2-3 minutes. Repeat until all of the chicken has been cooked. Once the chicken is cooked, set it aside. Then, prepare the arugula salad. Add the arugula to a large bowl and add in the red onions, olive oil, lemon juice, and lemon zest. Toss to combine.

Finally, plate the Chicken Milanese. Add 1-2 of the chicken cutlets to a plate, then top with a heaping spoonful of the salad. Garnish with a squeeze of lemon juice and a sprinkle of more grated parmesan cheese, then serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim
A plate with crispy breaded chicken cutlet partially sliced, accompanied by a fresh green salad with red onions and grated cheese. A lemon wedge is placed on the side. A fork and knife rest on the plate, and a drink is in the background.
Dairy Free/Nut Free/Refined Sugar Free

My Favorite Crispy Chicken Milanese

5 from 2 votes
Nicole Modic
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
SERVES 4 Servings
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Chicken Milanese is a classic summertime dinner that pairs crispy, breaded chicken with a light and refreshing arugula salad for the perfect balanced meal. This is My Favorite Crispy Chicken Milanese, and it comes together in just 30 minutes, for the perfect Italian-inspired dinner made in minutes.

Ingredients

  • 2 Pounds Boneless, Skinless Chicken Breast cut thin, halved, or pounded thin
  • 2 Eggs whisked
  • 1 Cup Panko Breadcrumbs
  • 1 Cup Parmigiano Reggiano freshly grated
  • ¾ Cup All-Purpose Flour
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Kosher Salt
  • ½ Teaspoon Ground Black Pepper
  • 3 Tablespoons Avocado Oil
  • 4-6 Cups Arugula
  • ¼ Red Onion thinly sliced
  • 2 Tablespoons Olive Oil
  • ½ Lemon zested and juiced

Instructions

  • To make this dish, start by preparing the chicken. Pound the chicken breasts nice and thin, until they're 1/4-1/2 inch thick. If the chicken breasts are super thick, you can slice them in half first and then pound them thin.
  • Next, place the thin chicken breasts onto a plate and prepare the dredging station.
  • Crack the eggs into a bowl and whisk them to combine.
  • Then, in a separate bowl, mix together the flour, garlic powder, kosher salt, and ground black pepper.
  • In a third bowl, add in the panko breadcrumbs and parmigiano reggiano and mix to combine.
  • Then, prepare the chicken breasts. First, coat them in the flour mixture, then add them to the egg wash, and finally, transfer to the breadcrumb mixture and roll it around until it's coated in the breadcrumbs. Repeat until all of the chicken breasts are fully coated in the breadcrumbs.
  • Next, heat a pan, on the stove, over medium-high heat, and add in the avocado oil.
  • Once the oil is hot and slides across the pan evenly, add in the chicken breasts 1-2 pieces at a time.
  • Allow the chicken to cook, undisturbed, for 3-4 minutes, then flip to the other side and cook for another 2-3 minutes. Repeat until all of the chicken has been cooked. Once the chicken is cooked, set it aside.
  • Then, prepare the arugula salad. Add the arugula to a large bowl and add in the red onions, olive oil, lemon juice, and lemon zest. Toss to combine.
  • Finally, plate the Chicken Milanese. Add 1-2 of the chicken cutlets to a plate, then top with a heaping spoonful of the salad. Garnish with a squeeze of lemon juice and a sprinkle of more grated parmesan cheese, then serve and enjoy!
Hide Nutrition

Nutrition

Calories: 669kcal | Carbohydrates: 32g | Protein: 62g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1362mg | Potassium: 1013mg | Fiber: 2g | Sugar: 2g | Vitamin A: 741IU | Vitamin C: 6mg | Calcium: 375mg | Iron: 3mg

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5 from 2 votes

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  1. I’ve made this multiple times now and it’s incredible. 🔥🔥🔥🔥My hubby loves its! This is now in our weekly dinner rotation.

    Reply

  2. I have made this several times and it is always a favorite. I use GF breadcrumbs and the chicken comes out perfectly every time. I also add small pieces of orange like my fave restaurant does. I usually make enough so we can have it for 2 nights. My family and friends absolutely love it!

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Hi, I'm Nicole!