Chicken Milanese Recipe • 5★

Updated October 10, 2023

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Chicken Milanese is a simple dish that makes chicken breasts seem positively lavish. Similar to Italian veal Milanese, this classic dish pairs hot and crispy breaded chicken with a cool and lemony salad. The recipe takes a little preparation, but the execution is easy: Pound lean chicken breasts until thin, bread them, then pan-fry until the bread crumbs are golden; the crust ensures that the chicken stays moist. While not traditional, this version adds onion powder, garlic powder and grated Parmesan to the breading. Experiment by adding spices, nuts and seeds to the bread crumbs, and cooked or raw fruits and vegetables to the greens. A swipe of mayonnaise on the plate? Unnecessary but sublime.

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1 teaspoon onion powder

1 teaspoon garlic powder

Kosher salt (such as Diamond Crystal) and black pepper

2 boneless, skinless chicken breasts (about 10 ounces each)

½ cup all-purpose flour

2 large eggs, beaten

1 ¼ cups panko bread crumbs

½ cup finely grated Parmesan plus ½ cup shaved Parmesan

About 1 cup olive oil (or neutral oil), for pan-frying, plus 3 tablespoons for the salad

1 tablespoon fresh lemon juice, plus lemon wedges for serving

5 ounces arugula (about 5 packed cups)

1 cup cherry tomatoes (optional), halved

Step 1Prepare the chicken: In a small bowl, stir together the onion powder, garlic powder, 2 teaspoons salt and 1 ½ teaspoons pepper.

Prepare the chicken: In a small bowl, stir together the onion powder, garlic powder, 2 teaspoons salt and 1 ½ teaspoons pepper.

Step 2Set each chicken breast on a cutting board. Set one palm on top of one breast to hold it still then use a chef’s knife with the other hand to slice the breast in half horizontally. Repeat with the second chicken breast, then, using a meat mallet or the bottom of a heavy skillet, pound each piece until no more than ⅓-inch thick. Season generously on both sides with half the seasoned salt.

Set each chicken breast on a cutting board. Set one palm on top of one breast to hold it still then use a chef’s knife with the other hand to slice the breast in half horizontally. Repeat with the second chicken breast, then, using a meat mallet or the bottom of a heavy skillet, pound each piece until no more than ⅓-inch thick. Season generously on both sides with half the seasoned salt.

Step 3Set the flour and eggs into two separate shallow bowls. To a third, add the panko, finely grated Parmesan and the remaining seasoned salt and stir to combine. Dip one piece of chicken into the flour to coat all over, then transfer to the eggs and turn to coat. Add to the panko mixture and turn, pressing panko into it until fully coated. Transfer to a baking sheet and repeat with the remaining chicken. (The breaded chicken will hold in the refrigerator for a few hours.)

Set the flour and eggs into two separate shallow bowls. To a third, add the panko, finely grated Parmesan and the remaining seasoned salt and stir to combine. Dip one piece of chicken into the flour to coat all over, then transfer to the eggs and turn to coat. Add to the panko mixture and turn, pressing panko into it until fully coated. Transfer to a baking sheet and repeat with the remaining chicken. (The breaded chicken will hold in the refrigerator for a few hours.)

Step 4In a medium nonstick skillet, heat a ½-inch layer of oil over medium-high. Working in two batches, add the breaded chicken and cook, undisturbed, until golden on both sides, about 3 minutes per side. (You could also cook them all at once in a large skillet, though you’ll need twice the amount of oil to do so.) Transfer to a wire rack and lightly sprinkle with additional salt, if desired.

In a medium nonstick skillet, heat a ½-inch layer of oil over medium-high. Working in two batches, add the breaded chicken and cook, undisturbed, until golden on both sides, about 3 minutes per side. (You could also cook them all at once in a large skillet, though you’ll need twice the amount of oil to do so.) Transfer to a wire rack and lightly sprinkle with additional salt, if desired.

Step 5While the chicken cooks, prepare the salad: In a large bowl, whisk to combine the olive oil and lemon juice; season to taste with salt and pepper. Add the arugula, cherry tomatoes (if using) and shaved Parmesan; toss to coat then season to taste again with salt and pepper.

While the chicken cooks, prepare the salad: In a large bowl, whisk to combine the olive oil and lemon juice; season to taste with salt and pepper. Add the arugula, cherry tomatoes (if using) and shaved Parmesan; toss to coat then season to taste again with salt and pepper.

Step 6Divide the chicken among plates and pile the salad on the side. Serve immediately, with lemon wedges for squeezing on top.

Divide the chicken among plates and pile the salad on the side. Serve immediately, with lemon wedges for squeezing on top.

At least 15 minutes in the refrigerator before frying really firms up the breading so you don’t loose any in the pan. My mother’s hint.

Brushing the cut chicken breasts with vodka before dipping will make for a crispier cutlet when frying. The vodka will dissipate and not leave any taste.

I don't find it necessary to pound the split and butterflied breasts in recipes that use cutlets. The thicker meat stays juicer and is more forgiving. Thin cutlets cook too quickly often resulting in over cooked meat and/or undercooked breading. I also skip the flour step which leads to a thicker, gluey texture breading. The meat goes into the beaten eggs and straight into the breadcrumb. Who doesn't like to save a step and a dish and produce a better result!

This dish is bonkers delicious. I’ve made it a few times, in my favorite version I skip the flour, add some dried oregano and lemon zest to the breading and a glug of balsamic to the dressing. Chilling the breaded cutlets for half an hour really helps hold it all together.

@Jessica Lanier I had same experience and am surprised others didnt mention. I knew it was a lot but figured I'd go as written the 1st time making it.

This was soooo good... Made April 2026- Salad good... put the onion/ garlic into the flour mixture. I also used chinese panko and seasoned and did crush in mini chopper. Also put breaded cutlets in fridge ... used a combo of avocado and olive oil - it was honest the best and served w/ orzo on the side... buttered with starchy water and some parm ... very tasty meal

Source: https://cooking.nytimes.com/recipes/1024229-chicken-milanese