Crunchy panko bread crumbs, salty parmesan cheese and a tender, juicy chicken breast…chicken milanese… It’s what’s for dinner!
We love to pair this Chicken Milanese with different sauces or even just eating it plain. The sugar and salt break down the proteins of the chicken and make it moist and a hint of sweet. Nothing beats a perfectly moist, perfectly delicious dish. Chicken Milanese is seriously one of the easiest chicken dishes to make but I bet you’ll be so surprised with how moist it turns out.
What is Chicken Milanese
Chicken Milanese is one of the best recipes to learn when you’re starting to cook as it’s a great base which you can later experiment with sauces, toppings etc. So what is chicken milanese?
Chicken Milanese is an Italian breaded chicken which is made by first butterflying the chicken so it’s nice and thin, then dipping it in a breadcrumb and parmesan mixture to created the best breading for breaded chicken.
How to Butterfly Chicken
Put your chicken breast on a chopping board and, with your hand flat on top of it to hold it in place. Use a sharp knife to gently slice into one side of the breast, starting at the thicker end and ending at the thin point, gliding the knife through the breast of meat.
Open the breast so it resembles a butterfly and slice through that back piece.
You will now have two thin pieces of chicken.
Can you Freeze Chicken Milanese?
We often double our batch of chicken milanese so that we can freeze half of it for later use.
Here’s how you freeze breaded chicken.
Start off by following the recipe for breading the chicken.
Pan fry the chicken until almost completely cooked through. About 5 minutes per side.
Make sure you review our post on how to cook chicken in a pan to better understand exactly what to do. You won’t want to finish cooking the chicken as it will be overcooked by the time you reheat it.
Allow the chicken to cool and place into ziploc bags and freeze for up to 2 weeks.
How to Reheat Frozen Breaded Chicken
Once you are ready to eat, place the chicken in the fridge for a few hours to defrost.
Spray a baking pan with nonstick spray, add the chicken and bake at 350 for 25 minutes.
What Goes With Chicken Milanese?
This chicken milanese dish is also very versatile. You can serve it as part of a delicious home cooked meal with traditional sides of quick potatoes and a simple salad or you can really dress this Chicken Milanese up with some asparagus and a strawberry salad with brown sugar almonds.
But would you like to hear our very favorite way to serve up chicken milanese? It’s actually over mashed potatoes with a simple sauce over the top. I know, it may not be what you were originally thinking, but trust me on this one, it’s so, so good!! Just consider our Panko Crusted Chicken with Lemon Cream Sauce. That stuff is like a gift to eat it over mashed potatoes!!
Looking to stay with the traditional Italian? Chicken milanese is also what makes up your favorite Chicken Parmesan! Our Quick and Easy Chicken Parmesan is one of our favorite meals to not only enjoy as a family, but also to teach other’s who are wanting to learn to cook.
Or if you’re not really feeling it to be that heavy, you could always serve it with a simple Katsu sauce which is made by combining ketchup, mirin, soy sauce, worcestershire sauce, sugar and dijon mustard.
Our picky 2 year old eats it plain and believes it to be chicken nuggets. Finally, a dinnertime win for that kid!!
- 4 Boneless Skinless Chicken Breasts
- 1/2 Cup Kosher Salt
- 1/2 Cup Sugar
- 2 Cups Panko Bread Crumbs
- 1/4 Cup Grated Parmesan Cheese If you can get Italian made instead of American it's so much better
- Ground Black Pepper
- 3/4 Cup Flour
- 2 Large Eggs
- 1 Tsp Vegetable Oil
- 3/4 Cup Vegetable Oil
- Dissolve sugar and salt in water in a gallon sized Ziploc bag.
- Add chicken and place in refrigerator for 30 min.
- Pat each breast with a paper towel and let dry for 10 min.
- Mix Panko and cheese together.
- Sprinkle each breast with pepper.
- Heat oven to 250 degrees.
- Place flour, egg and panko mixture each in a separate bowl.
- Beat eggs with 1 Tbls oil.
- Dredge chicken in flour, egg and then panko letting the excess fall off.
- Heat remaining oil in pan over medium heat.
- Add chicken and brown on each side for 6 - 7 minutes. The chicken should be almost cooked through.
- Place in oven to finish off for 15 minutes.