Chicken Milanese

Chicken Milanese

SB 204

"I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious."

Ingredients 30 m {{adjustedServings}} servings 322 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 694 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
  3. Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
  4. Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
  5. Serve with lemon wedges.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Cook's Note:
  • You can make your own breadcrumbs or buy store bought. To make your own use 3 dried pieces of bread, crumble add 1/2 teaspoon basil and thyme.
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Reviews 13

  1. 17 Ratings


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.


This recipe is so simple and is great to add to the top of any pasta. One of my favorites is the mexican pesto recipe from here (kenfromca), tossed on some fettucini noodles and topped with parmesan or cojita cheese. Also made it with a tomato, buttered pasta w/lemon. Experiment, it's hard to go wrong with this chicken.


This was a pretty simple recipe to make. The taste was good, could be better. I added oregano to the bread crumbs to give it a little more flavor. Besides that I stuck to the recipe, and it turned out good for a simple weekday family meal, but probably not for company. And you do have to be very careful that your oil doesn't get too hot, because the breading will burn very quickly while the chicken is still pink inside. I probably will make again.