Crispy Chicken Milanese
Comfort food at its finest. This Crispy Chicken Milanese is the ultimate homemade dinner recipe. The crispy chicken cutlets taste amazing with the bright and fresh arugula and tomato salad. The salad is lightly dressed with extra virgin olive oil, fresh squeezed lemon juice and seasoning, this recipe is perfect.
If you love crispy chicken, try my Chicken Cutlet recipe.
Why You’ll Love This Crispy Chicken Milanese Recipe
Loaded with flavor. This Crispy Chicken Milanese is the ultimate weeknight meal. The chicken is tender and juicy on the inside with a perfectly crispy crust on the outside. The combination of Italian breadcrumbs, panko breadcrumbs and parmesan cheese take this crust to the next level.
Easy to make. With only a few simple ingredients, you’ll have dinner on the table.
Perfect for meal prep. Any leftover chicken is easy to store, reheat and enjoy throughout the week.
Can be made in a variety of ways. Whether you air fry, pan fry or oven bake the cutlets they are crispy and delicious. I’ve included directions for all cooking methods below.
Recipe Ingredients
- Chicken Breasts: For this recipe you’ll need one pound of chicken breasts. Butterfly the breasts (or slice them in half) so you end up with four thin cutlets. Place the cutlets in a plastic bag and gently pound them until they are about ¼ inch thick.
- Plate 1: Cornstarch / Seasonings: Combine cornstarch, kosher salt and cracked black pepper. The cornstarch helps the egg stick to the chicken. While the seasonings enhance the flavor.
- Plate 2: Egg / Milk: You will need one egg and milk for this recipe. It adheres the breadcrumbs to the chicken.
- Plate 3: Breadcrumbs / Parmesan Cheese: You’ll need a combination of panko breadcrumbs, Italian breadcrumbs and grated parmesan cheese.
- Avocado Oil: You will need avocado oil for this recipe. It has a high smoke point and neutral flavor. Perfect for pan searing or sautéing.
- Lemon: Garnish the chicken Milanese with a few lemon wedges.
- Arugula Salad: Combine fresh arugula with baby tomatoes. Drizzle it lightly with extra virgin olive oil, a squeeze of fresh lemon, pinch of kosher salt and a few turns of cracked black pepper. Toss until combined.
How to Make Crispy Chicken Milanese
Prep the Chicken
Butterfly two chicken breasts, you’ll end up with four thin cutlets. Place the cutlets in a plastic bag (one at a time) pound them until they’re about ¼ inch thick. This allows for quick, even cooking. Once pounded, lightly season them with kosher salt and black pepper. Next, run them through the breading station.
Bread the Chicken
On the first plate, combine cornstarch, kosher salt and black pepper. Combine one egg and milk on the second plate. Whisk well. Then, combine panko, Italian breadcrumbs and grated parmesan cheese on the third plate.
Dredge the cutlets through the cornstarch mixture, then the egg mixture, and finally the breading mixture. Make sure they are well coated during each stop.
Pan Fry
Heat avocado oil in a large pan over medium high heat. Once hot, add the chicken cutlets. But do not overcrowd you pan. Cook in batches if necessary.
Pan fry for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Cooking time will vary based on the thickness of you chicken.
Pro Tip: Once cooked through, set the cooked chicken on a paper towel for 30 seconds to absorb excess oil, then quickly move the chicken to a cooling rack. This prevents the bottom of the chicken from getting soggy. Otherwise, steam will build up underneath the hot chicken and make the crust soggy.
Make the Salad
Combine fresh arugula with baby tomatoes. Drizzle it lightly with extra virgin olive oil, a squeeze of fresh lemon, pinch of kosher salt and a few turns of cracked black pepper. Toss until combined.
Assemble
Add the cooked chicken to a serving platter. Top with the fresh arugula salad and serve.
OTHER COOKING METHODS
Air fry the chicken. Air fry the cutlets instead of pan frying them. Preheat the air fryer to 390 degrees. Spray the basket with avocado oil spray. Add the chicken cutlets making sure not to overcrowd the basket. The cutlets should not overlap. Spray the cutlets with avocado oil spray and bake for 8-10 minutes flipping halfway through. Spray the second side with avocado oil spray so they get crispy and golden brown. Work in batches if necessary.
Oven bake the chicken instead of pan frying. Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper. Bread the chicken according to the steps listed and add it to the tray. Spray the chicken with avocado oil spray and bake for 20-22 minutes flipping halfway through. Be sure to spray the second side with avocado oil spray so the chicken gets extra crispy.
No matter how you cook the cutlets, the internal temperature should reach 165-degree Fahrenheit to ensure doneness. Cooking time will vary based on the thickness of the cutlets.
Expert Tips
- Use cornstarch instead of flour when breading. That is the secret to getting the crispiest crust.
- When shallow frying, do not overcrowd the pan. This will lower the oil temperature too much and yield soggy chicken versus crispy chicken.
- Once cooked through, set the cooked chicken on a paper towel for 30 seconds to absorb excess oil, then quickly move the chicken to a cooling rack. This prevents the bottom of the chicken from getting soggy. Otherwise, steam will build up underneath the hot chicken and make the crust soggy.
- Let the chicken rest for 5 minutes before slicing.
- Cooking time will vary based on the thickness of the chicken.
Frequently Asked Questions
Yes! Once the cutlets are breaded you can lay them on a baking tray lined with parchment paper, cover with saran wrap and refrigerate until you’re ready to shallow fry them. Let them rest at room temp for 10 minutes before shallow frying.
Yes. Olive oil will work fine. However, it will impart some flavor to the cutlets. Avocado oil is neutral and has a higher smoke point making it better for shallow frying.
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Dressed salad is best enjoyed immediately. Store leftover salad in a separate container in the refrigerator for one day.
Other Chicken Recipes to Consider Trying
- Easy Chicken Piccata
- Sesame Chicken Cutlets
- Chicken Stroganoff
- Baked Chicken Thighs
Crispy Chicken Milanese
Equipment
- 1 skillet
- 3 plates
- 1 sealable bag
Ingredients
Chicken
- 1 lb. chicken breasts, butterfly into four thin cutlets
- pinch kosher salt, lightly season the chicken
- pinch cracked black pepper, lightly season the chicken
- 2-3 tablespoons avocado oil, for pan frying the chicken, more as needed
Breading
- 1 large egg
- 1 tablespoon 2% milk
- ¼ cup cornstarch
- pinch kosher salt
- pinch black pepper
- ¼ cup panko breadcrumbs
- ¼ cup Italian breadcrumbs
- ¼ cup grated parmesan cheese
Arugula Salad
- 2 heaping handfuls arugula, wash and dry
- ½ cup tomatoes
- drizzle extra virgin olive oil
- squeeze lemon, about 1/2 of a lemon
- pinch kosher salt, to season the salad
- few turns cracked black pepper, to season the salad
Instructions
How to Make Crispy Chicken Milanese
Prep the Chicken
- Butterfly two chicken breasts, you’ll end up with four thin cutlets. Place the cutlets in a plastic bag (one at a time) pound them until they’re about ¼ inch thick. This allows for quick, even cooking. Once pounded, lightly season them with kosher salt and black pepper. Next, run them through the breading station.
Bread the Chicken
- On the first plate, combine cornstarch, kosher salt and black pepper. Combine one egg and milk on the second plate. Whisk well. Then, combine panko, Italian breadcrumbs and grated parmesan cheese on the third plate.
- Dredge the cutlets through the cornstarch mixture, then the egg mixture, and finally the breading mixture. Make sure they are well coated during each stop.
Pan Fry
- Heat avocado oil in a large pan over medium high heat. Once hot, add the chicken cutlets. But do not overcrowd you pan. Cook in batches if necessary.
- Pan fry for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Cooking time will vary based on the thickness of you chicken.
- Pro Tip: Once cooked through, set the cooked chicken on a paper towel for 30 seconds to absorb excess oil, then quickly move the chicken to a cooling rack. This prevents the bottom of the chicken from getting soggy. Otherwise, steam will build up underneath the hot chicken and make the crust soggy.
Make the Salad
- Combine fresh arugula with baby tomatoes. Drizzle it lightly with extra virgin olive oil, a squeeze of fresh lemon, pinch of kosher salt and a few turns of cracked black pepper. Toss until combined.
Assemble
- Add the cooked chicken to a serving platter. Top with the fresh arugula salad and serve.
Notes
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Dressed salad is best enjoyed immediately. Store leftover salad in a separate container in the refrigerator for one day.
