Chicken Milanese

Make our breaded chicken Milanese – the cheese is optional, but it takes the coating to the next level. You can also make it with turkey or aubergine

  • Prep:30 mins
    Cook:20 mins
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 397
  • fat 19g
  • saturates 2g
  • carbs 24g
  • sugars 0g
  • fibre 1g
  • protein 32g
  • salt 0.4g


  • 2 large chicken breasts
  • 50g plain flour
  • 1 egg, beaten
  • 75g fresh breadcrumbs
  • 10g parmesan, finely grated (optional)
  • 6 tbsp sunflower oil
  • lemon wedges, to serve


  1. Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.

  2. Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan, if using, into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the fillets to a plate as you go. Will keep covered and chilled for a day, or frozen, stacked between sheets of baking parchment, for three months.

  3. To cook, heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3-4 mins on each side (add an extra 1 min each side if cooking from frozen) in batches if needed, until golden
    and crisp. Lift onto kitchen paper to drain, then serve with lemon wedges on the side, if you like.

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