Chicken Milanese

This Chicken Milanese is a delicious, crunchy cutlet coated in seasoned flour and panko and pan fried until crispy.

In Colombia, "a la Milanesa" which translates to "Milanese style" refers to cut of meat that has been pounded thin, breaded and deep fried. You can use pork, steak, or chicken.

These chicken Milanesas are similar to a German chicken schnitzel or crispy Italian chicken cutlets.

This dish is packed with flavor and the crispy crust keeps the chicken tender and juicy inside.

Ingredients

• Chicken breast: I used 2 large chicken breast that made 4 chicken cutlets when I split them in half.
• Seasoned flour: here we are using salt, paprika, garlic, onion powder and pepper with all purpose flour to dredge the chicken and flavor that first layer.
• Egg wash: Egg and milk create the binding element that will allow the crispy panko crumbs to adhere to the chicken.
• Panko crumbs: Panko is a Japanese-style bread crumb that is light and airy. It creates a crispy yet light coating that makes the chicken golden brown.

Tools you need

For this recipe you will need 3 shallow containers (like small baking pans) to dredge the chicken in the flour, egg and panko.

You will also need 2 baking sheets lined with a wire rack. The first one will be used to let the chicken coating set before frying and the second one to rest and drain the chicken once fried.

Cooking method

I like to start measuring my spices and preparing my flour, panko and egg wash.

Like a baking tray with rack.

Set up a dredging station; you will need 3 shallow bowls or sheet pans.

Add the flour and seasonings to one of the shallow bowls and mix to combine.

Whisk the egg and milk in another bowl.

Place the seasoned panko crumbs in another shallow bowl.

Split the chicken breasts in half lengthwise. You should have 4 chicken cutlets.

Place one of the cutlets in the seasoned flour and coat on both sides, tap any excess.

Add the cutlet to the egg wash bowl and dip on both sides. Let the excess drip.

Place the cutlet in the panko crumbs pressing firmly to coat it completely.

Repeat with all the chicken cutlets and place them on the rack. Let them sit for 10-15 minutes.

Prepare another sheet pan lined with a paper towel and a rack for placing the chicken after frying.

Start by heating about ½ cup of olive oil in a skillet over medium-high heat.

Fry the chicken cutlets in batches, adding more oil as necessary. Cook each cutlet for about 3 minutes per side until it's golden brown and crispy.

Transfer them to a baking sheet lined with paper towels to drain any excess oil.

I always check the internal temperature of the chicken which should read 165F.

If the chicken still needs more cooking, I place it in the oven at 350F for about 8 minutes or until the internal temperature of 165F is reached. 

Serving suggestions

Serve this Chicken Milanese with a simple arugula and cherry tomato salad tossed with olive oil, salt and pepper for a lighter meal option.

If you want a heartier meal, I like to serve it with pasta and a classic caesar salad.

Leftovers are great when chopped into a salad or a chicken wrap. For an easy lunch, you can also use them to make a quick sandwich.

Storage

Store any leftover chicken in an airtight container and refrigerate for up to 2 days.

To reheat, my favorite method is to use the air fryer to make the panko coating crispy again. I reheat it at 350F for about 3-4 minutes.

Reheat in the oven at 350F for about 5 minutes or in a lightly oil skillet on the stovetop over medium heat.