Chicken Milanese Recipe -
Chicken Milanese Recipe
  • READY IN 30 mins

Chicken Milanese

Recipe by  

"I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
  3. Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
  4. Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
  5. Serve with lemon wedges.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Cook's Note:
  • You can make your own breadcrumbs or buy store bought. To make your own use 3 dried pieces of bread, crumble add 1/2 teaspoon basil and thyme.

Reviews More Reviews

Most Helpful Positive Review
Jun 12, 2012

This is a really good quick recipe. Make sure your oil is not too hot or the coating will burn. I made a simple sauce of seasoned diced tomatoes and mushrooms thickened with a little flour and served over penne.

Most Helpful Critical Review
Feb 18, 2015

Using Panko bread crumbs would help retain some crispness. It's hard to know what "to taste" is with the salt & pepper when it's added to the egg, so after tasting a cooked piece I added more salt & pepper to the flour and crumbs because it was bland. I actually thought it was going to be over seasoned after that but it still seemed bland. So heed the advice of other reviewers and season season season - if you don't the chicken will be tasteless. I fried in avocado oil with a touch of butter added. I think this could be improved by adding some additional seasonings. I may try again with Panko and adding in some garlic or garlic butter and possibly some onion powder. I didn't go fancy and just served this with a simple garden salad. I did love that dinner was done fairly quickly with very little mess.

Jun 15, 2012

This recipe is so simple and is great to add to the top of any pasta. One of my favorites is the mexican pesto recipe from here (kenfromca), tossed on some fettucini noodles and topped with parmesan or cojita cheese. Also made it with a tomato, buttered pasta w/lemon. Experiment, it's hard to go wrong with this chicken.

Oct 21, 2012

This was a pretty simple recipe to make. The taste was good, could be better. I added oregano to the bread crumbs to give it a little more flavor. Besides that I stuck to the recipe, and it turned out good for a simple weekday family meal, but probably not for company. And you do have to be very careful that your oil doesn't get too hot, because the breading will burn very quickly while the chicken is still pink inside. I probably will make again.

Jun 06, 2013

This is five star once you doctor it up a bit: I used panko crumbs and seasoned them with Italian seasoning, garlic powder and onion salt. I served mine with both the lemon wedges and some homemade pesto sauce. Really delicious...will be making this again.

Nov 03, 2014

I cooked this for my extremely finicky wife and daughter. They had happy plates when they were done. I liked it too. Cooked as instructed and, as suggested by others, added plenty of salt to the crumbs. I cut the breasts into smaller sized pieces and beat them into submission (fairly flat). They were sooooooo tender and tasty. Thanks for the submission. It makes me very happy when my family likes what I cook. P.S. What is the green stuff in the picture?

Jun 17, 2013

This recipe was simple and easy and we all loved it. I liked that it stretched two breasts to feed all three of us with some leftovers for lunches. I omitted the lemon at the end and served it with a parm noodle that had a nice sauce. I can see this making it into the line up as it was fast easy and very versatile. I made exactly as stated above.

Feb 03, 2013

Simple and delicious!


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  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 23 g
  • 46%
  • Sodium
  • 694 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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