By: Jill Mills Updated: Oct 8, 2025

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Chicken cutlets are coated in Italian breadcrumbs and quickly fried in this Chicken Milanese recipe. Serve with a simple salad for a quick, easy, and restaurant-worthy dinner any night of the week.

Chicken milanese is one of those ridiculously simple recipes I wonder why I didn’t start making earlier. It’s an Italian dish featuring crispy breaded chicken cutlets, typically serving with lemon wedges to brighten each bite. I love to serve it with a fresh arugula salad for an easy dinner that looks straight from the Italian restaurant.

Why I Love This Chicken Milanese Recipe

Only a few ingredients. One of the things I love about chicken milanese is that I usually have most of the ingredients in my pantry. Besides the chicken, you just need a few basics like eggs, breadcrumbs, and flour.
Ready in 35 minutes. This recipe makes a great dinner for busy weeknights. Since the chicken is thin, it takes just 3-4 minutes per side to cook.
Crispy breading, juicy chicken. The quick frying process results in a crispy outside while keeping the chicken tender and juicy. I love the contrast of textures!

Ingredients needed to make chicken milanese

Recipe Ingredients

Here’s an overview of the very few ingredients needed to make this recipe. Scroll down to the recipe card below for the exact measurements.

Eggs – To dredge the chicken and help the breadcrumbs stick.
Salt & pepper
All-purpose flour
Italian breadcrumbs – Using seasoned Italian breadcrumbs means there’s no need to add additional seasonings.
Chicken breasts – Halved to create 4 thin cutlets and lightly pounded to even thickness.
Vegetable oil – While vegetable oil works well, you can use canola, sunflower, or avocado oil for frying. Avoid using extra virgin olive oil due to its low smoke point.
Lemon wedges – It’s traditional to serve chicken milanese with lemon wedges to squeeze over the top just before serving.

How To Make Chicken Milanese

Since the chicken cutlets are so thin, this recipe cooks in just a few minutes. The printable instructions can be found in the recipe card below.

Prep. Beat the eggs in a shallow dish. Add the flour to a separate shallow dish and whisk in the salt and pepper. Add the breadcrumbs to a third dish.
Dredge the chicken. Dredge the chicken in the flour, coating completely and shaking off excess, then dip it into the eggs before pressing firmly into the breadcrumbs to fully coat. Repeat with all cutlets.

Fry. Heat 1/4 inch of oil over medium heat. Fry the cutlets 2 at a time for 3-4 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Enjoy. Serve immediately with lemon wedges.

Recipe Tips & Tricks

Here are a few tips, tricks, and variations to making this chicken milanese recipe.

Panko breadcrumbs work too. Panko breadcrumbs can be used in place of the Italian breadcrumbs, just mix in 1 ½ teaspoons of Italian seasoning.
Try adding cheese. Add grated Parmesan cheese to the breadcrumbs for extra flavor.
Thin the chicken. To thin out the chicken halves, place them between two sheets of plastic wrap and pound them to an even thickness with a meat mallet.
Check the temperature. Use a meat thermometer to check the chicken’s internal temperature, ensuring it reaches 165°F (74°C) for safe consumption.

Close up of sliced chicken milanese with lemon wedges

Serving Suggestions

Chicken milanese pairs well with a simple arugula salad. Toss baby arugula with olive oil, lemon juice, and shaved parmesan for a light, refreshing side.

Other good side options include Olive Garden salad and wedge salad.

How To Store & Reheat Leftovers

Fridge. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat. Reheat the chicken in a 350°F (175°C) oven for 8-10 minutes to maintain its crisp texture. Avoid microwaving, as it could make the breading soggy.

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