Parmesan Crusted Chicken {Chicken Milanese}

Overhead shot of parmesan crusted chicken breast on a dinner plate on a green table

Parmesan Crusted Chicken {Chicken Milanese}

Parmesan Crusted Chicken (also known as "Chicken Milanese") is pounded flat, dredged in seasoned breadcrumbs and cheese, and then pan fried until crispy and golden brown!

Course Dinner

Cuisine Italian

Keyword chicken milanese, parmesan crusted chicken

Prep Time 20

Cook Time 20

Chilling Time 20

Total Time 1

Servings people

Calories 365kcal

Author Blair Lonergan

Ingredients

2 large boneless skinless chicken breasts
½ cup all-purpose flour
2 eggs, lightly beaten
¾ cup seasoned breadcrumbs
¼ cup finely grated Parmesan cheese
1 tablespoon chopped fresh parsley
Kosher salt and ground black pepper, to taste
2 tablespoons vegetable oil, divided
2 tablespoons butter, divided
Optional garnish: additional chopped fresh parsley; lemon wedges

Instructions

Cut each chicken breast in half lengthwise. Place each half of a chicken breast between 2 sheets of plastic wrap; pound with the smooth side of a meat mallet to ¼-inch thickness.
Place flour in a shallow bowl. Season the flour with about ¾ teaspoon of kosher salt and ¼ teaspoon of ground black pepper; stir to combine.
Place the eggs in a separate shallow dish.
In a third shallow dish, combine the breadcrumbs, Parmesan cheese, and parsley.
Working with one chicken breast at a time, dredge chicken in the flour, shaking off any excess. Dip in the egg, shaking off any excess again. Finally, dredge in the breadcrumb mixture, coating evenly on both sides.
Place the coated chicken on a plate and refrigerate for 20-30 minutes, if time allows.
Preheat oven to 200°F.
Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium heat. Working in batches so that you don’t overcrowd the pan, add the chicken to the skillet and cook until crisp and golden brown, about 4-5 minutes per side.
Transfer the chicken to a baking sheet. Season with additional salt and pepper, if desired. Keep warm in the oven while you cook the remaining chicken.
Repeat the cooking process in the skillet with the remaining oil, butter, and chicken breasts.
Garnish with additional chopped fresh parsley and lemon wedges; serve.

Notes

If you don't have very large chicken breasts to cut in half lengthwise, then use 4 smaller chicken breasts that you pound flat (no halving necessary).
I use these Italian-style seasoned breadcrumbs, but you can substitute with plain breadcrumbs or panko bread crumbs. If using plain breadcrumbs, I recommend seasoning with some herbs, garlic powder, and onion powder (or just use Italian seasoning) to add some flavor to the coating.
Cooking just for two? Cut all of the ingredients in half and prepare only 2 small chicken cutlets. This is faster, because you don't have to worry about pan frying multiple batches.
Instead of chicken, use pork tenderloin (that you pound flat) or veal cutlets.
For a shortcut, look for "thin-sliced chicken breasts" or "chicken cutlets" in the meat section at the grocery store. This will save you the step of pounding your chicken flat.
If available, use freshly-grated Parmesan cheese for the best flavor and texture. In a pinch, a can of pre-grated Parmesan will work fine!
Shake off excess flour, egg, and breading to prevent the chicken from getting soggy instead of crispy.
Cook the chicken in batches so that you don't overcrowd the pan. Cooking too many cutlets at once causes the meat to steam rather than fry, brings down the temperature of the oil and butter, and therefore prevents that ideal crispy exterior.
If the chicken starts to brown too quickly, reduce the heat to medium low so that the meat cooks through before the breading burns.
Garnish the chicken with chopped fresh herbs, such as parsley, thyme, oregano, basil, or rosemary, and fresh lemon juice or lemon wedges for a bright, colorful, finishing touch.

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