Crispy Chicken Milanese: Quick, Easy, and Delicious!

This 30-minute dinner features thin, crispy chicken breasts paired with a simple green salad dressed with a bright lemony vinaigrette. It’s a classic Italian restaurant dish with a retro vibe.

Why You’ll Love This Easy Chicken Milanese Recipe:

  • An Italian Classic: It’s similar to veal Milanese but made with thinly pounded chicken breasts.
  • Crispy Chicken: The exterior is pan-fried until crispy and golden, while the interior remains tender and juicy.
  • Multi-Tasking Main: It pairs well with various side dishes and cuisines.

  • Quick and Easy: It takes just 30 minutes from start to finish.
  • Feels Fancy: It’s special enough to enjoy with a glass of your favorite white wine.


  • Boneless, Skinless Chicken Breasts

  • Eggs
  • Flour
  • Panko Breadcrumbs
  • Garlic Powder
  • Onion Powder
  • Arugula
  • Lemon Juice

Dietary Note:

  • For gluten-free chicken Milanese, use measure-for-measure gluten-free flour and gluten-free panko or crushed Rice Chex cereal.


  1. Prepare the Chicken: Slice each breast horizontally, pound them thin, and season with salt.
  2. Coat With Flour: Make sure the chicken is evenly coated.
  3. Dip in Egg: Let the excess drip off.
  4. Coat With Panko: Press the chicken into the crumbs to ensure it’s well-coated.
  5. Make the Salad: Whisk together the olive oil, lemon juice, salt, and pepper. Toss the arugula with the dressing.
  6. Cook the Chicken: Cook the chicken breasts in canola oil in a pan over medium heat.
  7. Serve: Keep batches warm in the oven. Serve with the arugula salad on the side.

Storage Tips:

  • To Store:
    Refrigerate leftovers for up to 2 days.
  • To Reheat: Rewarm leftovers in the oven or microwave.
  • To Freeze: Freeze for up to 3 months. Let thaw overnight before reheating.

Leftover Ideas:

  • Make a chicken Milanese sandwich with garlic aioli and sliced tomatoes.
  • Slice the chicken and make chicken Milanese pasta.

What to Serve with Chicken Milanese:

  • Rice: Lemon Rice or Instant Pot Risotto.
  • Vegetables: Roasted Zucchini, Air Fryer Asparagus, or Sautéed Green Beans.
  • Bread: No Knead Focaccia or Homemade Dinner Rolls.
  • Potatoes: Roasted Fingerling Potatoes or Garlic Mashed Potatoes.

Recipe Tips and Tricks:

  • Pound the chicken thin for quick and even cooking.
  • Use tongs to dredge the chicken to avoid getting your hands messy.
  • Make sure the oil is hot before adding the chicken to prevent soggy coating.
  • Use a wire rack to keep the cooked chicken crispy.

Recommended Tools:

  • Wire Rack
  • Pie Dish
  • Meat Tenderizer


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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