Tuesday, October 18, 2016

Chicken Milanese

Chicken Milanese needs no long explanation. Everyone loves it, especially kids. This golden brown chicken is in regular rotation around here. Along with roasted chicken, this is my husband's favorite chicken dish. I've made it for many years. Tom likes chicken milanese so much that he learned how to prepare it when I was working long hours.

Simple Italian cooking is always delicious. This chicken is crispy on the outside and juicy in the center. A squeeze of fresh lemon juice is the perfect finishing touch. You can't go wrong with this recipe in your repertoire. It pairs well with pasta, mashed potatoes, steamed broccoli, green beans or an unfussy green salad.

Chicken Milanese Recipe

Makes 5-6 Pieces

Some Notes & Tips:

Since this recipe is so simple, I make sure to use quality, humanely raised chicken. To make juicy, flavorful and tender chicken you must start with the best brand. I have been purchasing Bell & Evans Brand chicken for a long time. It's my favorite, even surpassing fresh chicken that I've bought at farm markets. Bell and Evans earned Cooks Illustrated's highest recommendation. This is not a sponsored post.

You can also thinly slice two boneless chicken breasts into five or six pieces instead of using thin sliced chicken breast.  

This is a base recipe. I love the simple taste of the dish, but feel free to season the breadcrumbs with some garlic powder or your favorite seasoning. It's a customizable recipe.

Make sure the oil isn't scorching hot or you'll burn the breadcrumbs before the chicken cooks through.

If you're feeding a crowd, you can double this recipe. Keep the chicken warm by placing the cooked chicken pieces, in a single layer, on a tray in a preheated 200 degree oven until you're ready to serve it.


  • 1 pound package of thin sliced chicken breast (about 5-6 pieces of boneless chicken breast) I use BELL & EVANS BRAND THIN SLICED BONELESS SKINLESS BREAST.
  • 2 eggs 
  • 1 1/2 to 2 cups of Italian seasoned or plain bread crumbs
  • 1/2 cup of flour
  • Olive oil for pan frying
  • Sea salt and freshly ground pepper to taste
  • Lemon wedges for serving


In a shallow bowl or dish, beat eggs with a pinch of salt and pepper. Place the breadcrumbs on a plate or a shallow dish. If your breadcrumbs are unsalted then stir in some salt and pepper. Place the flour in another shallow dish.

Working with one piece of chicken at a time, place the chicken in the flour and coat. Shake off the excess flour. Dip the chicken into the beaten egg and then coat with the breadcrumbs. Press the breadcrumbs into the chicken. Place the chicken pieces on a plate without overlapping them.

Heat 4-6 tablespoons of olive oil in a large fry pan on medium to medium high heat. Pan fry the chicken until golden brown on both sides. Make sure the center is cooked through. Serve with the lemon wedges.

Bon Appetit & Blessings!
xx ~ Jilly

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