Milanese Chicken

Crispy, buttery chicken cutlets served with a delicious green salad.

Published Jun 27, 2026

This post may contain affiliate links. Please see our disclosure policy.

Milanese Chicken is so easy to make and the ultimate comfort food! With just a few ingredients, this is the perfect family-friendly lunch or dinner and a great meal to add to your rotation.

A white plate with two breaded, fried Milanese Chicken fillets next to a salad with lettuce, apple cubes, pomegranate seeds, and creamy dressing.

Dipped in Panko and fried in butter until golden, these cutlets are crispy on the outside and juicy on the inside. Pair them with a crunchy gem lettuce, apple, and pomegranate salad topped with a creamy honey-mustard dressing for a flavorful combination.

A plate with two breaded chicken cutlets and a green salad with pomegranate seeds and diced apples.

The chicken makes a quick weeknight meal served with pasta or a caprese. They’re also perfect for stuffing into burgers and sandwiches for a delicious twist.

❤️ Why You’ll Love Milanese Chicken

Family favorite lunch or dinner.
Versatile dish you can enjoy hot or cold.
Suitable for everyday and dinner parties.
Ensures juicy, tender chicken.

Milanese Chicken Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Chicken breasts: Preferably skinless chicken breasts, but skin-on is fine, too.
Eggs: I use two small eggs.
Plain flour: All-purpose flour. Swap for any flour you have to hand.
Butter: I prefer salted.
Panko: Japanese-style breadcrumbs with a larger crumb.
Seasoning: Sea salt and black pepper.

Ingredients for breaded chicken: raw chicken breasts, butter, panko, eggs, plain flour, pepper, and sea salt.

How to Make Milanese Chicken

Slice the chicken in half with a sharp knife and dip the halves in flour, then eggs, then Panko.
Fry the breaded chicken in butter in a large pan until golden brown on both sides.
Chop the salad, deseed the pomegranate (I like to use a waterbath so it doesn’t splatter), and dice the apple.
Prepare the salad dressing and pour it over the salad. Serve.

A person dips a raw, flour-coated chicken fillet into a plate of beaten eggs.

Two Milanese Chicken cutlets are frying in a pan.

Tips for Success

The order you bread the chicken matters: Flour first, then egg, then Panko breadcrumbs.
Arrange the hot chicken on a wire rack so it stays crispy.
Serve straight away for the best results, or transfer to a 100°C (212°F) oven to keep warm before serving.

Possible Variations

Panko: Regular breadcrumbs, cornflakes, crackers, pretzels, or Parmesan cheese.
Eggs: Or mayo.
Plain flour: Use any flour, even gluten-free flour is fine. You can also omit and use mayo.
Butter: Ghee, avocado oil, or extra virgin olive oil.
Chicken: Swap for boneless chicken thighs, or use pork, veal, beef, white fish, or prawns.
Seasoning: Add fresh or dried herbs such as dill, thyme, basil, parsley, garlic powder, onion powder, or paprika.

Recipe Tip

Top the chicken cutlets with lemon juice for a pop of flavor!

Best Served with

Salads and greens: Try something refreshing like a Caprese salad, a simple arugula salad, broccolini, or a crisp apple-fennel salad.
Bread: Focaccia, garlic bread, burger buns, or toasted sourdough.
Sides: Pasta, roasted potatoes.
Presentation: Make a delicious, juicy chicken burger and top with pickles, lettuce, mayo, ketchup, and tomatoes.

How to Store Leftovers

Keep leftovers in an airtight container in the fridge. Enjoy within 2 days.

FAQs

Do I need to pound the chicken flat first?

I don’t, however, you can if you prefer. It helps them cook evenly.

How do I reheat chicken milanese?

I like to reheat the chicken in a pan with butter over medium heat to get that crispy texture.

Can I freeze the chicken?

Yes, you can freeze them raw after coating in breadcrumbs. Store in an airtight container for up to three months.

Can I make the cutlets in advance?

Absolutely! Coat them in flour, eggs, and Panko a few hours in advance. Then transfer them to an airtight container and store them in the fridge until you are ready to fry them.