Chicken Milanese image

Chicken Milanese

Looking for a quick and easy yet delicious meal? Try Chicken Milanese! For this simple yet delectable Italian classic, Sargent Farms chicken breasts are cut in half horizontally, then pounded, breaded, and pan-fried until crispy golden on the outside yet tender and juicy on the inside. Serve with a simple Caprese salad or your favorite pasta dish for a complete meal. Whether you are looking for a weeknight dinner or a dish to impress your guests, Chicken Milanese is sure to be a hit.


Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 18 minutes


Chef’s Tips:

  • The secret to the perfect Chicken Milanese is using quality ingredients and pounding the chicken cutlets to an even thickness before breading and frying. Use a meat mallet or the flat side of a heavy pan to pound the chicken breasts to about 1/4-inch thickness.
  • To save time, bread the cutlets up to 4 hours in advance and store them on a wire rack in the refrigerator.
  • You may cook the cutlets in an air fryer or bake them in a large baking pan with a rack at 425°F/220°C for 10 to 15 mins.
  • Store the cooked chicken in the refrigerator in an airtight container for up to 3 days or freeze for up to 2 months. Before serving, heat in the oven to crisp up.


For the chicken:

4 boneless, skinless chicken breasts

1/2 cup all-purpose flour

2 eggs, beaten

2/3 cup breadcrumbs

1/3 cup of grated Parmesan cheese

1 teaspoon of dried oregano

Salt and pepper, to taste

1/3 cup avocado oil or vegetable oil, for frying

Lemon wedges, for serving


For the Salad: (optional)

2 cups cherry tomatoes, cut in half lengthwise

1 cup fresh mozzarella cheese, cubed

1/4 cup of fresh basil, chopped

2 tbsp balsamic vinegar

Salt and pepper, to taste

1 clove of garlic, minced

2 tbsp extra-virgin olive oil



  1. Preheat the oven to 200°F/93°C. Place a wire rack on a baking sheet and put it in the oven.

  2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are about 1/4-inch thick. Season the chicken with salt and pepper and set aside.

  3. Set up your breading station by placing the flour, beaten eggs, and breadcrumbs in separate shallow bowls. Mix the Parmesan cheese and oregano in the breadcrumbs.

  4. Dredge the chicken in the flour, shake off any excess, and dip it into the beaten eggs. Coat it with the breadcrumb mixture, pressing the breadcrumbs firmly onto the chicken.

  5. Heat the oil in a large skillet over medium-high heat; fry in batches for 3 to 4 minutes on each side until golden brown and cooked thoroughly. Transfer the cooked chicken to a baking sheet to keep it warm. Repeat the process with the remaining chicken.

  6. For the salad, combine tomatoes, mozzarella cheese, and basil in a salad bowl. Whisk balsamic vinegar with garlic and oil and season to taste; drizzle over the salad.

  7. Serve with lemon wedges and the Caprese salad on the side.


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