Chicken Milanese


Level: Intermediate

  • 4 boneless skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 Eggs
  • ¼ cup of milk
  • 2 Cups of seasoned Bread crumbs
  • Fresh rosemary (optional but will make your house/apt smell amazing)
  • Salt
  • Black Pepper
  • 1-2 lemons, cut into wedges for serving


  1. Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you’ll be left with 8 thinner chicken breast pieces.
  2. Place each chicken cutlet between 2 sheets of wax paper or parchment paper and use the smooth side of a mallet, or a rolling pin, or a heavy-bottomed pot, or wine bottle (because of course, we have one of those) to pound the chicken breasts until they’re very thin. If you think they’re thin enough — pound ’em a few more times! The thinner the better and crispier the Milanese will be!
  3. Set up your dredging station using three wide bowls.
  4. In one dish, place the flour and mix in a generous pinch of salt and pepper.
  5. In the second dish, whisk together the water and milk.
  6. Place the breadcrumbs in the third dish.
  7. Dredge thin chicken breasts one at a time first in the flour. Make sure to shake off access flour. The flour should be a thin light coating.
  8. Then dunk both sides in the egg mixture.
  9. Lastly, coat both sides in the breadcrumbs. Make sure to press the breadcrumbs into every spot of the chicken using the palm of your hands. Don’t skip this!
  10. Lay each piece on a plate until you’re ready to cook them.
  11. Heat olive oil in a medium-size pot over medium-low heat. The olive oil should go about a quarter of an inch high in the pan. I like to use a pot with higher sides so the oil doesn’t splatter as much.
  12. When the oil is hot, add 2 pieces of the breaded chicken and a sprig (piece) of fresh rosemary.
  13. Cook until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a cooling rack. A cooling rack is a key to keeping this crispy.
  14. As soon as it hits the cooling rack, salt bae that chicken HARD! Generously season with salt.
  15. Serve while hot with lemon wedges

Have your own tips or comments to share? Post them in the comments section below.