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chicken milanese with a lemon wedge and arugula on the side.
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5 from 1 vote

Chicken Milanese

This chicken Milanese is super crunchy on the outside and juicy on the inside. The perfect meal for a busy weeknight!
Prep Time30 minutes
Cook Time4 minutes
Total Time34 minutes
Course: Entree
Cuisine: Italian American
Servings: 4
Calories: 278kcal


  • 2-3 boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 eggs whisked
  • 2 cups panko breadcrumbs
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • oil, for frying
  • goat cheese optional
  • arugula optional
  • lemon wedges, for serving


  • Place the chicken breasts on a cutting board and trim off any fat. Hold the top of the chicken breast with one hand and slice the chicken horizontally with the other hand using a sharp knife. Repeat with the remaining chicken breasts. 
  • Place the chicken breast on top of a plastic wrap layer and cover with a second piece of plastic wrap. If you don't have plastic wrap, use parchment paper. 
  • Pound the chicken breast to an even thickness, about 1/4 inch, using a meat mallet or the bottom of a saucepan. 
  • Liberally season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning on both sides. 
  • Dip each chicken breast in the flour, making sure both sides are completely coated. Shake off any excess flour. Then dip the chicken breast in egg, making sure both sides are coated. Allow any excess egg to drip back into the bowl. Coat the chicken breast in panko and make sure to press the breadcrumbs onto the chicken. 
  • Heat about 1/4 inch of oil over medium heat until the oil shimmers. Fry the chicken breasts for 2 minutes on each side or until it reaches an internal temperature of 165 degrees F. 
  • Place the cooked chicken Milanese on a baking sheet with a wire rack and allow it to cool for 2-3 minutes. Serve with arugula and lemon wedges, if desired, and enjoy! 


  • nd place the cooked chicken Milanese in the oven at 200 degrees F. to keep them warm while you cook the second and third batches.
  • The chicken breasts should be completely coated in panko breadcrumbs, you shouldn't be able to see the chicken underneath.
  • Allow the chicken breasts to sit at room temperature for at least 20 minutes before cooking.
  • Don't overcook the chicken otherwise, it can become dry and tough.
  • Top the chicken Milanese with a little bit of goat cheese or parmesan cheese, it adds so much flavor!
  • Fry the chicken Milanese in batches, don't overcrowd your skillet.


Calories: 278kcal | Carbohydrates: 35g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 318mg | Potassium: 339mg | Fiber: 2g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg