Chicken Milanese Recipe

This is a really good quick recipe. Make sure your oil is not too hot or the coating will burn. I made a simple sauce of seasoned diced tomatoes and mushrooms thickened with a little flour and served over penne.

We tenderized the chicken before doing the process..used 2 types of breadcrumbs..and THIS IS THE WINNER!! ultimately you flavor to your families likings..great basic recipe that you can twist however.. Tenderizing is what really made it so easy to eat!! YUM!

I found a recipe similar to this in GQ magazine 10 years ago. I made it for my husband (we had just started dating the week I found it and made it the first time) and needless to say it’s his favorite dish he’s ever eaten! I spice it up a bit by letting the chicken soak in a lemon garlic olive oil mixture for about 30 min before breading. I’ve found this makes the chicken extra tender from being broken down by the lemon. We also garnish it with a mix of baby arugula, halved grape tomatoes and fresh squeezed lemon. We have NEVER had leftovers and I have extra copies of the recipe printed because I’ve had so many people ask for the recipe! We usually have ours with Party Potatoes (my moms version) and roasted asparagus or carrots! Yum!!!

We love this and it is part of our monthly rotation. I add about 2 TBLS. of grated parmesan to the bread crumbs for a flavor boost. We serve it over arugula drizzled with Italian dressing and sprinkle shaved parmesan on top. Don't forget to add a drizzle of Colavita Balsamic glaze to your chicken. Trader Joe's organic brown rice is a nice accompaniment.

My kids and husband raved over it. Made a gluten-free version and incorporated suggestions of others to increase flavor. Substituted millet flour for wheat flour. For “crumb mixture” I used millet flour in same measurement as crumbs required, then added two cloves finely chopped garlic, the zest of one orange, as much Parmesan as the flour, 1/4 cup each of dried herbs: oregano, basil, and chives. It ended up resembling crumbs before and after cooking. Added the juice from the orange to the egg wash. It was a Valencia orange, small juice orange.

just perfectly flavorful! I made my own bread crumbs, heavy on italian seasoning. They are right about the salt. Do not skimp! I recommend flattening breasts to less than 1" thickness. It coats and cooks better. Also, use a non-stick pan to save yourself some grief and don't miss out on any of the flavorful coating.

Quick and simple to make on a busy day. I followed the recipe except I just browned in olive oil and popped them in the oven which has the air fryer ability until done. I used a very large package of boneless skinless breast to freeze for later. With those, I placed them on a rack and placed them in the freezer for a couple of hours. After that I placed them all together in a freezer bag. No problem with them sticking to each other using this method.

5-10-2016 ~Not being a fan of “Italian seasoned bread crumbs,” I just used bread crumbs made from a good quality Italian bread and seasoned simply with salt, pepper and fresh parsley. I also preferred to fry these in olive oil over the vegetable oil. I know it’s “better” for you, but more important to me, it tastes better too. Forget about using your good extra-virgin olive oil for this – “pure” or “light” is much less expensive and actually much better for frying anyway.

Super simple recipe! I used Panko instead of regular bread crumbs and served it Arugula on top with a home balsamic vinaigrette, and shaved Parmesan! Delicious!

Our Italian family has made this dish for generations. The only difference is that I add two handfuls of grated Parmigiano Reggiano to the breadcrumbs and fry the cutlets in olive oil. We love it!

Really excellent and simple Milanese recipe. Be sure to use thin chicken breasts. I also used a lemon-flavored olive oil that really punched up the flavor. Made a scampi sauce with minced garlic, white wine, butter and capers and served over a bed of linguine. Topped with thinly sliced lemons, fresh parsley and shredded Parmesan. This is one of my go-to Italian dishes!

Butterfly the breasts, sprinkled a small amount of red pepper and montreal chicken, served with pasta sauce on top, very good.

Perfect for a lazy Sunday afternoon.

All of my family liked it! Had a few issues with the breading falling off when cutting but overall a great dish. I did watch the flame level and mixed Panko with Italian bread crumbs and added garlic powder, basil, and oregano. We will definitely make it again!

My wife and I loved this recipe. I served it with sides of Penna in a Marinara sauce and Corn. It turned out to be delicious. The next time that I make it, I will use a different sauce.

A quick and easy dinner ready in 15 minutes! The chicken had a crispy golden crust and was juicy and tender inside. I served it with a fresh salad and plenty of lemon juice.

This was excellent! I had two huge boneless skinless breasts and cut them in half lengthwise and then in half to each of them so I got four pieces out of each breast. Only difference I did in recipe was added a pack of dry ranch seasoning to my flour sauteed in canola oil rather than vegetable oil. Served it with roasted brussel sprouts red orange and yellow peppers and onions olive oil salt pepper garlic powder onion powder and balsamic vinegar I mixed all of those ingredients together then poured it over and tossed all the vegetables on a baking pan for 25 for 30 minutes start halfway through the caramelization was spot on best dinner everyone loved it 😋😉

Easy and delicious!

We loved this recipe!

Really excellent and simple Milanese recipe. Be sure to use thin chicken breasts. I also used a lemon-flavored olive oil that really punched up the flavor. Made a scampi sauce with minced garlic, white wine, butter and capers and served over a bed of linguine. Topped with thinly sliced lemons, fresh parsley and shredded Parmesan. This is one of my go-to Italian dishes!