Chicken Milanese

These crispy, thinly-sliced chicken cutlets are an easy dinner for a busy night, and special enough for guests. Classic pan-fried and lighter air-fried instructions included.

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Skinless chicken breasts All purpose flour Eggs Cool water Breadcrumbs Parmigiano Reggiano Olive oil

Let's Make Chicken Milanese

If using boneless chicken breasts, slice them in half horizontally to create two thinner halves.

Prepare 3 plates or breading trays. Place flour in the first with 1/2 teaspoon each kosher salt and black pepper.

In the second, beat the eggs with the cool water and a pinch of salt and pepper. In the third, mix together panko, Parmigiano Reggiano, and a pinch of salt.

Bread each chicken cutlet by dredging both sides in flour, then dipping in the egg wash to coat, and finally in the panko, gently pressing the breadcrumbs into the cutlet to adhere.

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