Try our chicken milanese recipe, then check out our chicken parmigiana, chicken cacciatore, lemon chicken with orzo and more breaded chicken recipes.

How to make the perfect chicken milanese: cook's tips

  • Pané – or to breadcrumb – is a great method of adding texture to dishes. It also works well with fish, meat or veggies (like aubergine or courgettes). Once fried, you have a delicious crisp crust that seals in whatever’s inside to ensure juicy meat or soft, flaky fish, protecting it from the direct heat.
  • Try adding spices, herbs or nuts to your breadcrumbs for added flavour, or experiment with different breads, ground nuts or cooked grains to create the crust.

How to store chicken milanese: Best served straightaway but can be frozen and reheated in the oven to crisp up again.

How to serve chicken milanese: Serve with spaghetti al pomodoro, a simple tomato spaghetti, or stuff into a ciabatta loaf with rocket, a punchy lemon & caper mayonnaise and some extra shavings of parmesan.

Chicken milanese recipe


  • 2 skinless chicken breasts
  • 30g plain flour
  • 1 egg, beaten
  • 50g soft white breadcrumbs
  • 10g parmesan, finely grated
  • neutral oil, for shallow frying
  • spaghetti al pomodoro, to serve, garnished with basil leaves (optional)


  • STEP 1

    Open the chicken breasts out by cutting flat through the middle and open them out like a book. Cover with a sheet of baking paper and bash a few times until about 5mm thick.

  • STEP 2

    Put the flour, beaten egg and breadcrumbs into three shallow bowls. Toss the parmesan through the breadcrumbs, and season the flour with salt and pepper.

  • STEP 3

    Dust the chicken in the seasoned flour, coating all over, then dust off any excess and dunk into the egg. Transfer to the breadcrumbs and press down lightly to stick to both sides. Repeat with the second chicken breast.

  • STEP 4

    Heat 1cm oil in a wide pan over a medium-high heat, until a pinch of breadcrumbs sizzles immediately and turns golden in a few seconds when dropped into the oil. Lower in the breaded chicken, and fry for 3-4 mins on both sides until deep golden and crunchy, and cooked through. Work in batches, if needed, so as not to overcrowd the pan. Drain on kitchen paper for 30 seconds, and season with salt. Serve with spaghetti al pomodoro, garnished with basil leaves, if you like.

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Serving bowl of chicken kofta next to flatbreads, salad and dip


Anna Glover profile
Anna GloverSenior food editor

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