Sandra This classic Bobby Flay Chicken Milanese is a simple yet elegant recipe that’s perfect for a quick and satisfying weeknight dinner. Featuring a perfectly crispy Parmesan breadcrumb crust and a juicy, tender interior, it’s a foolproof method for a restaurant-quality meal. Served with a simple squeeze of lemon, this dish is ready in under 30 minutes and is sure to become a family favorite.
Bobby Flay Chicken Milanese Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 cup olive oil (or more, as needed)
- Kosher salt and freshly ground black pepper
- Lemon wedges, for serving
How To Make Bobby Flay Chicken Milanese
- Pound the Chicken: Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet or a rolling pin to pound the chicken to an even thickness of about 1/4 inch. Season both sides generously with salt and pepper.
- Set Up the Breading Station: Prepare three shallow dishes. Place the flour in the first dish. In the second, whisk together the eggs and the milk. In the third, mix the breadcrumbs, grated Parmesan cheese, and chopped parsley.
- Bread the Chicken: Working with one piece at a time, first dredge the chicken breast in the flour, making sure to shake off any excess. Next, dip the floured chicken into the egg mixture, allowing any excess to drip off. Finally, press the chicken firmly into the breadcrumb mixture, coating both sides evenly.
- Fry the Chicken: Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, carefully add the breaded chicken breasts. Cook in batches if necessary to avoid overcrowding the pan.
- Serve: Fry the chicken for about 3-4 minutes on each side, until it is a deep golden brown, crispy, and cooked through (the internal temperature should reach 165°F). Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil. Serve the Chicken Milanese hot, with lemon wedges on the side for squeezing over the top.
Recipe Tips
- How to get a perfectly even cook? As the recipe notes, pounding the chicken to an even 1/4-inch thickness is the non-negotiable secret to ensuring the chicken cooks quickly and evenly without any dry spots.
- How to get an extra-crispy crust? The most important tip is to not overcrowd the pan. Cooking the chicken in batches with plenty of space allows the hot oil to circulate, which fries the coating to a perfect crisp instead of steaming it.
- How do you get the breading to stick? The classic three-step breading process (flour, then egg, then breadcrumbs) is key. The flour gives the egg something to cling to, and the egg acts as a glue for the breadcrumbs. Be sure to press the breadcrumb mixture firmly onto the chicken.
- How do you get juicy, not dry, chicken? For a thin cutlet like this, timing is everything. It cooks very quickly. The only foolproof way to guarantee a juicy result is to use a meat thermometer and pull the chicken from the pan as soon as it reaches an internal temperature of 165°F.
What To Serve With Chicken Milanese
This is a classic Italian-American dish that is wonderfully versatile. It is traditionally and most deliciously served with:
- A simple salad of arugula and cherry tomatoes tossed with a lemon vinaigrette, often served right on top of the chicken.
- A side of lemon-butter pasta or a simple tomato spaghetti.
- Creamy mashed potatoes or crispy roasted potatoes.
How To Store Chicken Milanese
- Best Eaten Fresh: This dish is at its absolute crispiest and best when it is served hot and fresh from the skillet.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The breading will soften upon storing.
- Reheat: For the best results, reheat the chicken on a baking sheet in a 400°F oven or in an air fryer for 5-7 minutes to help restore its crispiness. Avoid the microwave, which will make the breading soggy.
Chicken Milanese Nutrition Facts
- Serving: 1 chicken breast
- Calories: 650 kcal
- Carbohydrates: 45g
- Protein: 55g
- Fat: 32g
- Saturated Fat: 8g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
They start out very similarly. Chicken Milanese is a simple, breaded and fried chicken cutlet, typically served with a lemon wedge and a salad. Chicken Parmesan (or Parmigiana) takes that same fried cutlet and then tops it with tomato sauce and melted mozzarella cheese.
Yes. For a lighter, baked version, place the breaded chicken on a wire rack set over a baking sheet. Spray the tops generously with cooking spray and bake at 425°F for about 15-20 minutes, flipping once halfway through, until golden and cooked through. The crust will be slightly less crispy than the pan-fried version.
Absolutely. This “Milanese” style of preparation is classic for thin veal cutlets (Veal Milanese) or pork cutlets.
Try More Recipes:
- Bobby Flay Chicken Cacciatore Recipe
- Bobby Flay Chicken Soup Recipe
- Bobby Flay Chicken Noodle Soup Recipe
Bobby Flay Chicken Milanese Recipe
Description
A classic and easy recipe for perfectly crispy, golden-brown chicken cutlets with a savory Parmesan-breadcrumb crust and a juicy, tender interior.
Ingredients
Instructions
- Pound the chicken breasts to an even 1/4-inch thickness and season with salt and pepper.
- Set up a three-stage breading station: a dish for flour, a dish for the egg and milk mixture, and a dish for the breadcrumbs mixed with Parmesan and parsley.
- Dredge each chicken cutlet in the flour, then the egg, and finally press it firmly into the breadcrumb mixture to coat.
- Heat the olive oil in a large skillet over medium-high heat.
- Fry the chicken in batches for 3-4 minutes per side, until golden brown, crispy, and cooked through.
- Drain on a paper towel-lined plate and serve immediately with fresh lemon wedges.
Notes
- Pound it Evenly: The most important tip for this recipe is to pound the chicken to an even thickness. This is the non-negotiable secret to a cutlet that cooks quickly and evenly without drying out.
- Don’t Overcrowd the Pan: For the crispiest crust, cook the chicken in a single layer with plenty of space. Work in batches if necessary to prevent the chicken from steaming.
- Use a Thermometer: To guarantee perfectly cooked, juicy chicken, use a meat thermometer. Pull the chicken from the pan as soon as the internal temperature reaches 165°F.
- Press the Breading: After dipping the chicken in the egg, press it firmly into the breadcrumb mixture. This helps the coating adhere properly and ensures a beautiful, even crust.
