CHICKEN MILANESE AND VARIATIONS
Why Chicken Milanese? It’s totally delicious, made with simple ingredients, dinner ready in 15 minutes, and there are lots of variations.
What does Milanese style mean?
Preparing something milanese (or milanesa) style means dredging thin slices of meat in eggs and seasoned bread crumbs and frying them. Traditionally this dish was made with Veal, but I love this quick easy everyday Chicken variation.
This Chicken Milanese is chicken cutlets coated with breadcrumbs, then pan-fried until crispy and golden brown. An easy dinner option that can be prepared in 15-minutes! It’s a go-to for a quick weeknight dinner and I provide lots of ways to use these cutlets in other recipes!
Commonly Asked Questions:
Can you bake them?
Sure. You’ll need to prep a large, rimmed baking pan with a wire rack (I like to line the pan with parchment paper too), then place the breaded chicken breasts on top of the rack. Spray the cutlets with olive oil and bake in a 425-degree oven for 10 – 15 mins without turning.
Can you freeze them?
Absolutely, This makes an awesome freezer meal! Simply slow thaw in the fridge and bake in a preheated oven at 400 degrees for about 7-9 minutes. You’ll only want to give it enough time to heat through and become crisp.
What if I don’t have Italian style breadcrumbs?
No problem, You can use regular breadcrumbs with 1 teaspoon of dried Italian seasoning mixed in.
Can I make this Gluten-free? Yes! Substitute gluten-free panko breadcrumbs in place of traditional.
Use your prepared Chicken Milanese to create the following dishes:
• Chicken Parmesan: Spread 1 cup of homemade, or your favorite marinara sauce, to a baking dish. Spoon the remaining marinara over the chicken cutlets. Add freshly shredded, whole milk, mozzarella. It melts better:) Cover with foil and bake for 20 minutes. Remove the foil and continue to bake for about 10 minutes or until the cheese is melted. Sprinkle with fresh basil and or parmesan. Serve as is, or over pasta.
• Bruschetta Chicken Milanese: Mix together 1 1/2 cups diced tomatoes, 1 teaspoon minced garlic, 1 tablespoon olive oil, 1/3 cup thinly sliced basil leaves, salt, and pepper. Spoon the tomato mixture over the chicken and serve.
• Pesto Chicken Cutlets: Drizzle fried cutlets with store-bought pesto or make your own.
• Milanese sandwich: Add reheated fried, or cold cutlet on a bun (or a biscuit in the morning) top with pesto or your favorite toppings.
Chicken Milanese and Variations
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
- 2 large eggs
- 2/3 cups panko
- 1/2 cup Italian style bread crumbs
- 1 1/2 cups olive oil or canola oil
- 1/2 cup freshly grated Parmesan-Reggiano (optional)
- kosher salt
- 3 lemons - one cut into wedges for serving, one cut in 1/2 to squeeze after cooking the cutlets, and one for the salad greens
- 3 handfuls of arugula, spinach, or mixed greens
Instructions
- Cut each chicken breast in half lengthwise. Place each piece of chicken in between two sheets of plastic wrap or in a ziplock bag. Use the flat end of a meat mallet, rolling pin, or a heavy pan to pound the chicken thin, about 1/2-1/4” thick.
- Repeat the process with the remaining pieces of chicken.
- Place eggs in a bowl and whisk to combine.
- Place the Italian breadcrumbs, panko breadcrumbs and parmesan cheese (if using) in a bowl and stir to combine.
- Dredge the chicken into the egg mixture, then the breadcrumbs.
- Heat the oil in a large pan over medium-high heat until it shimmers. Add the chicken cutlets in a single layer. You may need to do this in two batches.
- Cook for 3-4 minutes per side or until golden brown, crispy, and cooked through. Sprinkle generously with kosher salt as soon you remove it from the oil. Use more than you might think since we didn't season the chicken before we cooked it..think french fries:)
- Add a big squeeze of lemon to the hot cutlets.
- Place the greens in a mixing bowl and drizzle with olive oil and a few squeezes of lemon.
- Then sprinkle with kosher salt and ground pepper and toss.
- Arrange the salad under or next to, the chicken cutlets.
- Serve immediately.
Notes:
Commonly Asked Questions:
Can you bake them?
Sure. You’ll need to prep a large, rimmed baking pan with a wire rack (I like to line the pan with parchment paper too), then place the breaded chicken breasts on top of the rack. Spray the cutlets with olive oil and bake in a 425-degree oven for 10 – 15 mins without turning.
Can you freeze them?
Absolutely, This makes an awesome freezer meal! Simply slow thaw in the fridge and bake in a preheated oven at 400 degrees for about 7-9 minutes. You’ll only want to give it enough time to heat through and become crisp.
What if I don’t have Italian-style breadcrumbs?
No problem, You can use regular breadcrumbs with 1 teaspoon of dried Italian seasoning mixed in.
Can I make this Gluten-free? Yes! Substitute gluten-free panko breadcrumbs in place of traditional.
LAUREN’S TIPS:
This dish is best served immediately, as the coating on the chicken will soften as it sits. Store any leftover chicken in the fridge, and reheat in a 400 degrees F oven until the chicken regains its crispy texture.
Pair your chicken with a variety of side dishes such as a simple salad as mentioned above or garlic pasta, mashed potatoes, risotto, broccoli, asparagus or green beans.
If you’re making a larger quantity to feed a crowd, move chicken cutlets directly from the skillet to a baking sheet with a wire rack on top. Keep warm in a preheated 200-degree oven. The chicken will stay crisp as long as it’s not directly on the baking sheet and air can circulate beneath.
Sub veal cutlets or pork cutlets for the chicken as a variation.
Use your prepared Chicken Milanese to create the following dishes:
• Chicken Parmesan: Spread 1 cup of homemade, or your favorite marinara sauce, to a baking dish. Spoon the remaining marinara over the chicken cutlets. Add freshly shredded, whole milk, mozzarella. It melts better:) Cover with foil and bake for 20 minutes. Remove the foil and continue to bake for about 10 minutes or until the cheese is melted. Sprinkle with fresh basil and or parmesan. Serve as is, or over pasta.
• Bruschetta Chicken Milanese: Mix together 1 1/2 cups diced tomatoes, 1 teaspoon minced garlic, 1 tablespoon olive oil, 1/3 cup thinly sliced basil leaves, salt, and pepper. Spoon the tomato mixture over the chicken and serve.
• Pesto Chicken Cutlets: Drizzle fried cutlets with store-bought pesto or make your own.
• Milanese sandwich: Add reheated fried, or cold cutlet on a bun (or a biscuit in the morning) top with pesto or your favorite toppings.
Nutrition Facts
Calories
548.90Fat (grams)
17.39Sat. Fat (grams)
5.10Carbs (grams)
31.64Fiber (grams)
3.62Net carbs
28.02Sugar (grams)
3.82Protein (grams)
64.84Sodium (milligrams)
707.57Cholesterol (grams)
248.33