Chicken Milanese Recipe
Chicken Milanese has been around for a long time, and there's a reason why people make it over and over again — it's absolutely delicious. If you're reading this right now, chances are you have tried or been wanting to try chicken Milanese. This dish consists of a thin piece of chicken marinated in a flavorful sauce to infuse lots of flavor. Then, it has a delicious batter that crisps up perfectly when you fry it, giving you a taste of restaurant-quality food in the comfort of your own home.
Recipe developer Erin Johnson is the brains behind this recipe, and there's no doubt that you will want to make it time and time again. "I love how crispy this chicken is! The lemon adds brightness and makes this taste amazing," Johnson raves. This chicken goes great with several dishes, from pasta to a salad, but it's also excellent on its own.
Gather the ingredients for this chicken Milanese recipe
Let's hit the ground running! The first step is to make a list of ingredients. You will need chicken breasts, capers, olive oil, garlic, salt, ground pepper, flour, eggs, breadcrumbs, panko, Parmesan cheese, oregano, basil, garlic powder, vegetable oil, and lemon. "I buy chicken already sliced thin because it's easy and efficient. You can also butterfly and then pound each breast thinly," Johnson notes.
And, while it may seem a bit odd that there are two different types of breadcrumbs on this list, Johnson ensures that it provides the right texture for the dish. "I think that the mix provides the perfect amount of crunch, as I find that using all panko can make things have a different texture than they are traditionally," she explains. That said, she does note that you could use 1 full cup of panko instead of using ½ cup each of panko and regular breadcrumbs.
Make the marinade
You will need a bowl or a plastic storage bag for this step. Add the chicken and a jar of capers, olive oil, garlic, salt, and ½ teaspoon of pepper. Mix well to combine so the chicken is thoroughly coated.
Pop the bowl or bag into the fridge for at least 2 hours. If you have time, you can also marinate it overnight. "This marinade gives the chicken such a depth of flavor. If you don't like capers, you can also eliminate them and still have flavorful chicken," Johnson notes. "I like to let this sit overnight, but the minimum is 2 hours."
When you remove the chicken from the marinade, be sure to remove any capers.
Make the breading
Combine the breadcrumbs, Panko, Parmesan, and seasonings in a different bowl. This includes oregano, 1 teaspoon of ground pepper, oregano, basil, and garlic powder.
Assemble a dredging station and dip the chicken
Now, it's time to make a dredging station. Line up the bowl of flour, followed by the egg mixture, and the breadcrumb mixture. First, dredge the chicken in flour, followed by the egg, and then the breadcrumb mixture. Repeat this process with each piece of chicken.
Fry the chicken
Grab a skillet and add the vegetable oil. Crank up the heat and bring the oil to a temperature of 365 F. Once it hits that mark, add in a couple of chicken breasts, allowing them to cook for 4 minutes on one side. Then, flip them over, cooking for another 3 minutes on the other side. Repeat the process until all chicken is cooked.
Serve your chicken Milanese with some hearty sides
Once you finish frying the chicken, remove it from the skillet and serve as you wish. It's great with a squeeze of lemon to add a little citrus flavor. "I like to serve this with mashed potatoes or a buttery pasta. It also pairs well with Alfredo or even on top of a salad," Johnson suggests.
If you have anything left, it would be great for another meal. "Store chicken in the fridge for up to three days. Reheat in the oven or air fryer to preserve some of the crisp texture," Johnson suggests.
- 1 pound chicken breasts, cut into 4 thin slices
- 1 (4-ounce) jar capers
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- 1 ½ teaspoons ground pepper, divided
- 1 cup flour
- 2 eggs, beaten
- ½ cup breadcrumbs
- ½ cup Panko
- ¼ cup grated Parmesan cheese
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon garlic powder
- 1 ½ cup vegetable oil
- 1 lemon, sliced into wedges
- In a bowl or large plastic storage bag, add the chicken along with the jar of capers, olive oil, garlic, salt, and ½ teaspoon of pepper. Mix well so that the chicken is thoroughly coated. Refrigerate for at least 2 hours, or overnight.
- Remove the chicken from the marinade and remove any capers from the chicken.
- Combine the breadcrumbs, Panko, Parmesan, oregano, basil, garlic powder, and 1 teaspoon of pepper in a bowl.
- Dredge the chicken in flour, then the egg, and then coat with the breadcrumb mixture. Repeat with all the pieces of chicken.
- Heat the vegetable oil in a skillet until the temperature reaches 365 F.
- Cook the chicken for 4 minutes on one side, until golden brown. Flip and cook an additional 3 minutes.
- Serve with lemon slices to squeeze over the chicken.
| Calories per Serving | 1,277 |
| Total Fat | 107.3 g |
| Saturated Fat | 11.9 g |
| Trans Fat | 0.8 g |
| Cholesterol | 158.9 mg |
| Total Carbohydrates | 43.9 g |
| Dietary Fiber | 3.5 g |
| Total Sugars | 1.8 g |
| Sodium | 1,007.0 mg |
| Protein | 36.6 g |
