Chicken Milanese is a beloved Italian dish: thin, breaded, pan-fried chicken cutlets that are crisp on the outside and juicy inside.
In this Neapolitan-style version, we serve them with a simple, rustic tomato-basil sauce for extra flavour. This guide also includes thoughtful serving suggestions, wine pairings, and easy modifications for gluten-free, dairy-free, and lighter versions, making it versatile for every table.
Trim chicken breasts of any excess fat or tendons, then place each chicken breast between two sheets of plastic wrap or parchment paper.
Using a meat mallet (or rolling pin), pound chicken to an even thickness of about 1/2 inch (1.25 cm). Even thickness ensures that the chicken cooks uniformly — no dry edges or raw centres.
Season generously on both sides with salt and freshly ground black pepper. Set up three shallow bowls or plates: Bowl 1: 1/2 cup all-purpose flour (for dredging), Bowl 2: 2 beaten eggs (for binding), Bowl 3: Breadcrumb mixture: 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp dried oregano (optional) and Zest of 1 lemon (optional).
Mix the breadcrumb ingredients thoroughly. Dredge one chicken piece at a time in flour, shaking off excess. Dip into beaten eggs, coating completely, then press firmly into breadcrumb mixture so that breadcrumbs adhere evenly.
Press lightly to ensure an even coating without compressing the meat. Transfer breaded chicken to a clean plate. Repeat with all chicken pieces. Heat a large skillet over medium heat.
Add enough olive oil to coat the bottom of the pan generously (about 1/4 inch deep). When the oil is hot but not smoking, carefully place 1–2 cutlets into the pan (do not overcrowd — work in batches if needed).
Fry 3–4 minutes per side, until golden brown and crispy. The crust should turn deep golden, and the interior should reach an internal temperature of 165°F (74°C). Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.
After cooking the first batch, skim any dark breadcrumbs from the oil and adjust the heat if needed before frying the next batch to avoid burnt flavours. While the chicken is frying or resting, make the Neapolitan tomato sauce.
Heat 2 tbsp olive oil in a small saucepan over medium-low heat. Add sliced garlic and cook gently for about 30 seconds until fragrant (do not brown the garlic). Pour in crushed tomatoes and stir well.
Season with salt and pepper, and add a small pinch of sugar if the tomatoes taste too acidic. Simmer gently for 8–10 minutes, stirring occasionally, until the sauce thickens slightly. Tear fresh basil leaves into the sauce just before serving for aromatic flavour.
To assemble, arrange chicken cutlets on a warm serving platter or individual plates, then spoon tomato sauce generously over the cutlets or serve on the side for dipping. Garnish with freshly grated Parmesan, fresh basil, and lemon wedges for squeezing.
Pair with arugula salad, roasted vegetables, or simple pasta for a complete Italian meal.
Expert Tips for Success;
Pound evenly: This ensures juicy chicken that cooks evenly.
Use Parmesan in breadcrumbs: It adds a savoury umami depth and promotes a golden, flavorful crust.
Fry at the right temperature: Medium heat avoids burning while ensuring crispness and juicy chicken inside.
Fresh basil in sauce: Tear basil by hand and add at the end to preserve flavour.
Optional Variations;
Chicken Milanese alla Parmigiana: After frying, top with tomato sauce and mozzarella cheese. Broil until cheese melts and bubbles.
Herb-crusted Milanese: Add finely chopped fresh parsley or thyme to the breadcrumb mixture for extra herbal flavour.
Panko Milanese: Use panko breadcrumbs for even more crunch.
Serving Suggestions for a Complete Meal
Light, fresh sides:
- Arugula salad with lemon vinaigrette
- Caprese salad (tomato, mozzarella, basil)
- Grilled Mediterranean vegetables
Hearty sides:
- Buttered spaghetti or linguine
- Risotto Milanese (creamy saffron risotto)
- Crispy roasted potatoes with rosemary
Wine Pairings;
Falanghina or Verdicchio: Bright Italian white wines — crisp, citrusy, perfect with fried foods and tomato sauce.
Chianti Classico or Barbera d’Asti: Medium-bodied reds with good acidity, ideal for tomato-based dishes.
Prosecco: Light and bubbly; refreshes the palate and balances richness.
Dietary Adaptations;
Gluten-Free:
- Substitute all-purpose flour with gluten-free flour blend (or omit flour).
- Use gluten-free breadcrumbs or crushed gluten-free crackers.
Dairy-Free:
- Omit Parmesan from the breadcrumb mixture or substitute with nutritional yeast for a savoury flavour.
Low-Carb / Keto:
- Use crushed pork rinds (pork panko) and almond flour instead of regular breadcrumbs and flour.
Lighter version:
- Bake breaded chicken at 400°F (200°C) for ~20 minutes, flipping halfway, until golden and cooked through.
- Spray lightly with olive oil before baking for crispness.
Storage and Make-Ahead Tips;
- Breaded chicken can be prepped earlier in the day and refrigerated until ready to fry.
- Leftovers store 2–3 days refrigerated; reheat in oven for best texture.
- Breaded uncooked chicken can be frozen up to 2 months.
This easy and juicy Neapolitan chicken Milanese recipe captures the spirit of southern Italy with its crispy chicken, juicy interior, and vibrant tomato-basil sauce.
Perfect for both casual weeknight dinners and special occasions, this dish is simple yet elegant.
Ingredients;
For the chicken cutlets:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and freshly ground black pepper
- 1/2 cup (60g) all-purpose flour (see gluten-free note)
- 2 large eggs, beaten
- 1 cup (100g) plain breadcrumbs or panko (see gluten-free and low-carb note)
- 1/2 cup (50g) grated Parmesan cheese (omit for dairy-free option)
- 1 tsp dried oregano (optional)
- Zest of 1 lemon (optional, for brightness)
- Olive oil for frying (enough to coat the pan 1/4-inch deep)
For the Neapolitan tomato sauce:
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 400g (14 oz) canned crushed tomatoes (or passata)
- Pinch of sugar (optional, to balance acidity)
- Salt and freshly ground black pepper
- Small handful of fresh basil leaves, torn
To serve:
- Lemon wedges
- Freshly grated Parmesan cheese (optional)
- Fresh basil leaves for garnish