Chicken Milanese

Chicken Milanese

SB 218

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


30 m servings 322 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 129 mg
  • 43%
  • 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.


  • 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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Your rating



  1. 18 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 ...

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 par...

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 turn...

This is five star once you doctor it up a bit: I used panko crumbs and seasoned them with Italian seasoning, garlic powder and onion salt. I served mine with both the lemon wedges and some hom...

Using Panko bread crumbs would help retain some crispness. It's hard to know what "to taste" is with the salt & pepper when it's added to the egg, so after tasting a cooked piece I added more sa...

I cooked this for my extremely finicky wife and daughter. They had happy plates when they were done. I liked it too. Cooked as instructed and, as suggested by others, added plenty of salt to the...

This recipe was simple and easy and we all loved it. I liked that it stretched two breasts to feed all three of us with some leftovers for lunches. I omitted the lemon at the end and served it w...

Simple and delicious!

This is my (extremely picky) stepson's favorite recipe. It's not hard, but it is time consuming and will get your kitchen and dishes dirty. It's the most perfect homemade chicken recipe I've eve...