# Chicken Milanese

Chicken Milanese takes 30 min (15 min prep, 15 min cooking) and serves 4.

Recipe by allrecipes.com · original: https://www.allrecipes.com/recipe/222979/chicken-milanese/  
Cuisine: Italian · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/chicken-milanese-recipe (with step-by-step Cook Mode)

I made this chicken Milanese after I couldn't find a recipe that would work with pasta. It's crispy, quick to make, and delicious!

## Ingredients (serves 4)

- 2 large eggs
- ¾ cup all-purpose flour
- 1 cup Italian seasoned bread crumbs
- 2 skinless, boneless chicken breast halves, thinly sliced
- ¼ cup vegetable oil for frying
- 1 lemon, cut into wedges
- kosher salt and ground black pepper to taste

## Steps

1. Gather all ingredients and preheat the oven to 200 degrees F (95 degrees C) to keep cooked chicken warm.
2. In three separate shallow dishes, prepare the breading station: beat eggs with salt and pepper in one dish, spread flour in another dish, and place seasoned bread crumbs in the third dish.
3. Working with one chicken breast at a time, gently coat the chicken in flour, shaking off excess. Then dip the floured chicken into the beaten eggs, and press into bread crumbs. Gently toss the breaded chicken between your hands to remove excess crumbs, and place on a plate without stacking.
4. Heat vegetable oil in a large skillet over medium heat. Pan-fry the breaded chicken in batches of 2 or 3 pieces until golden brown and cooked through, 2 to 4 minutes per side. Verify doneness with an instant-read thermometer, which should read at least 165 degrees F (74 degrees C). Transfer each batch of cooked chicken to the preheated oven to keep warm.
5. Remove the chicken from the oven and plate the Chicken Milanese, arranging lemon wedges alongside for squeezing.
6. Serve hot and enjoy your crispy Chicken Milanese!

## Good to know

### Swaps

- No Italian seasoned bread crumbs? Use plain bread crumbs mixed with a pinch of dried oregano and basil.
- No vegetable oil? Pan-fry in an equal amount of olive oil instead.

### Storing it

Store leftover chicken in an airtight container in the fridge for 3–4 days. Reheat in the oven until steaming hot to help keep the coating crisp.

### Making it ahead

Bread the chicken cutlets up to a few hours ahead and keep them covered in the fridge until ready to fry.