Chicken Milanese is the poultry version of Cotoletta alla Milanese, a signature Italian dish that is said to have originated in Milan.
Cotoletta alla Milanese is more popularly known as Veal Mianese, veal cutlet that’s breaded and fried. Chicken Milanese uses thinly sliced chicken breast that’s breaded and fried. So basically it’s Italian fried chicken.
Chicken Milanese is one of my favorite dishes. It’s very versatile. If you add tomato sauce and a slice of mozzarella cheese you’ve got Chicken Parmesan; add a lemony sauce and capers, you’ve got Veal Picatta!
Traditionally Chicken Milanese is rolled in seasoned breadcrumbs. In my version I use Mochiko Sweet Rice Flour instead. The Mochiko Sweet Rice Flour gives my Chicken Milanese a crispy coating while keeping the chicken moist and juicy.
I like to serve Chicken Milanese with either a simple green salad for a light entree or with a pasta dish for a heartier meal. I usually serve it with my Easy Baked Manicotti, a pasta tube filled with a spinach cheese mixture and baked with pasta sauce and mozzarella cheese. But really you can pair Chicken Milanese with any kind of pasta and your favorite homemade or bottled pasta sauce.
Here’s my recipe!
4 Boneless Skinless Chicken Breasts – Sliced in half horizontally to make thinner slices
1/2 Cup milk
1/2 Tsp. Salt
1/2 Tsp. Ground Black Pepper
1/2 Tsp. Garlic Powder
1 1/2 Cup Mochiko Sweet Rice Flour
1 Tbs. Garlic – Finely minced
1 Tbs. Italian Seasoning
1/2 Cup Fresh Parmesan Cheese – Finely grated
Olive oil for frying
Your favorite pasta dish. Click here for my Easy Baked Manicotti recipe!
Make your pasta dish or green salad.
Slice chicken breasts in half horizontally making 2 thin slices.
Pound the breast halves with a kitchen mallet until they are very thin.
Heat about 1/2″ olive oil in frying pan.
Beat egg and milk together.
Add salt, pepper, and garlic powder and mix will.
Mix dry ingredients together in a shallow bowl or dish.
Dip each chicken slice in egg mixture, allow excess liquid to drip off.
Roll chicken slice in flour mixture. Shake off excess flour.
Gently place chicken into hot oil.
Fry chicken for about 5 minutes then turn over to cook other side.
Fry another 3-5 minutes or until chicken is golden brown.
Drain on paper towel.
Arrange in serving dish and serve with green salad or a side dish of pasta.