The Easiest Chicken Milanese
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This Chicken Milanese is one of those dishes that makes you feel like you’re indulging in something fancy, without any of the fuss. In just 20 minutes, you’ll have crispy, golden-brown chicken that’s perfectly tender on the inside. The secret is in the simple yet flavorful breading, which comes together with Italian breadcrumbs, a little cornstarch for that crisp finish, and a quick dip in a light egg mixture. I love making this when I’m craving comfort food but don’t want to spend all evening in the kitchen. With just a few ingredients—like 100% California Chef’s Bottle Olive Oil for the perfect fry—this dish becomes a weeknight winner every time. Whether you’re serving it with a side salad or on top of pasta, it’s bound to be a crowd-pleaser.
Why You’ll Love Chicken Milanese
- Quick and Easy: This Chicken Milanese comes together in just 20 minutes, making it perfect for busy weeknights when you want something tasty but don’t have much time.
- Crispy Perfection: The golden, crispy coating on this chicken is the stuff of dreams—crunchy on the outside, juicy on the inside.
- Minimal Ingredients, Big Flavor: With just a handful of ingredients, including rich California Chef’s Bottle Olive Oil, you get a burst of flavor in every bite.
- No Fancy Equipment Needed: You don’t need any complicated gadgets to make this dish—just a skillet, some bowls, and a meat mallet, and you’re good to go.
- Impressive Yet Simple: This recipe looks and tastes impressive, but it’s actually really simple to make. You’ll feel like a chef, even if you’re new to the kitchen!
Ingredients Needed To Make Chicken Milanese
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Boneless, skinless chicken breasts
- Italian breadcrumbs
- Cornstarch
- Egg
- Milk
- Kosher salt
- California Chef’s Bottle Olive Oil
How To Make Chicken Milanese
- Pound the chicken to an even thickness using a mallet or rolling pin.
- Set up three bowls: one with breadcrumbs, one with cornstarch, and one with an egg and milk mixture.
- Coat the chicken in cornstarch, then dip it into the egg mixture, and finally coat it with breadcrumbs.
- Heat oil in a skillet and cook the chicken on each side until golden brown and fully cooked.
- Drain the chicken on paper towels and serve.
Commonly Asked Questions
Can I make Chicken Milanese ahead of time?
While Chicken Milanese is best enjoyed fresh, you can prep the chicken ahead of time by breading it and storing it in the fridge for up to a few hours. When you’re ready to cook, simply heat up the oil and cook it as directed.
What kind of oil is best for frying Chicken Milanese?
For the best flavor and crispy texture, I recommend using a high-quality olive oil, like California Chef’s Bottle Olive Oil. It has a great flavor and can handle the heat without burning easily.
Can I bake the Chicken Milanese instead of frying it?
If you’re looking to reduce the amount of oil, you can bake the breaded chicken at a high temperature, but it won’t have the same crispy texture as frying. I would suggest spraying the breaded chicken with a little oil before baking to help it crisp up.
How do I store leftovers?
If you happen to have leftovers, let the chicken cool down to room temperature before storing it in an airtight container. It should last for up to two days in the fridge.
How can I reheat leftover Chicken Milanese?
To reheat, the best method is to warm it up in a skillet over medium heat. This will help keep the chicken crispy. Avoid microwaving it, as that can make the breading soggy.
Can I use chicken thighs instead of chicken breasts?
Absolutely! You can use boneless, skinless chicken thighs for a juicier version of Chicken Milanese. Just be sure to adjust the cooking time as chicken thighs may take a bit longer to cook through than breasts.
Chicken Milanese
Equipment
- 3 shallow bowls
- Medium-sized skillet
- Tongs
- Paper towels
- Plate for draining
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup Italian breadcrumbs
- ½ cup cornstarch
- 1 egg
- ½ cup milk
- ¼ tsp kosher salt
- ½ cup 100% California Chef’s Bottle Olive Oil
Instructions
- Prepare the Chicken: Place the chicken breasts in a plastic bag or between two sheets of parchment paper. Use a meat mallet or rolling pin to pound each breast to an even, thin thickness.
- Set Up Breading Stations: Place the breadcrumbs in one shallow bowl, the cornstarch in a second bowl, and the egg and milk in a third bowl. Add the salt to the egg mixture and whisk until well combined.
- Bread the Chicken: First, dip each chicken breast in the cornstarch, coating both sides. Then, dip it in the egg mixture, allowing any excess to drip off. Finally, coat it in the breadcrumbs, pressing lightly to ensure even coverage.
- Cook the Chicken: Heat the olive oil in a medium-sized skillet over medium-low heat. Once hot, add the breaded chicken breasts to the skillet. Cook each side for about 4-5 minutes, or until golden brown and the internal temperature reaches 165°F.
- Drain and Serve: Transfer the cooked chicken to a paper towel-lined plate to absorb excess oil. Serve hot and enjoy!
Nutrition
Chicken Milanese is one of those dishes that never fails to impress. It’s quick, simple, and delivers that perfect crispy, golden crunch every time. Whether you’re making it for a busy weeknight or a special occasion, it’s a go-to that always feels like a treat. I love how easy it is to make and how it always disappears fast!
