Pollo Alla Milanese (Italian Chicken Cutlets)

Pollo alla Milanese was a staple in my family, frequently prepared by my nonna and mother. These crispy, fried Italian Chicken Cutlets aka Chicken Milanese are easy to make and sure to please a crowd.

About the Recipe

I’ve been eating Pollo alla Milanese for just about as long as I could chew. The word Milanese refers to the fact that this recipe originated in the city of Milan. Cotoletta alla Milanese was traditionally made using thin, veal cutlets; however, chicken eventually became more popular. This cooking method also works amazingly well with pork.

I ate many versions of fried chicken cutlets over the years from my nonna, my mother and my grandmother on my father’s side. My nonna typically used homemade or plain store-bought breadcrumbs with the addition of pecorino cheese, parsley and minced garlic. My mother eventually adapted this recipe and swapped out Italian style breadcrumbs and garlic powder instead of fresh breadcrumbs and garlic. Of note, my mom and grandma did not use flour before dipping in the egg wash.

My former Italian boss who grew up in Milano actually used panko breadcrumbs later in life for the superior crispy texture. He didn’t, however, use parsley or parmigiano. Francesco also used chicken tenders instead of chicken breasts, at times, which are a great option. The most important lesson I learned from this chef was how to brown the chicken evenly. It may be a bit too dangerous for a beginner home-cook, however, I highly recommend agitating the pan in a clockwise, circular motion while the chicken cooks. This method leads to more even browning.

Growing up, we would typically eat pasta with marinara sauce followed by a course of the chicken cutlets with a salad, broccoli or broccoli rabe. At my old job, we typically served Chicken Milanese with a simple arugula salad. Personally I love the chicken cutlets with a wedge of lemon and an arugula and tomato salad. I usually do without the pasta starter course unless it’s Sunday supper.

Ingredient Notes

The ingredients for Italian chicken cutlets are quite simple and basic. You’ll need boneless, skinless chicken breasts. I like to use the pre-sliced option from the grocery store, but you can use whole chicken breasts or even chicken tenders. If you use whole chicken breasts make sure to butterfly them or slice them horizontally to create a piece of chicken that’s half the thickness, but twice the width. You can cut the butterflied chicken in half vertically, if you prefer two smaller pieces.

For the breadcrumbs, I prefer the texture of panko even though it’s obviously not traditional. At times, I will purchase regular, plain breadcrumbs or make my own breadcrumbs with stale bread.

I typically use parmigiano reggiano cheese, but would also use pecorino romano if I had it. Domestic parmesan is just fine if that’s what you have. For frying, I generally use vegetable oil due to the higher smoke point and cheaper price. A lower quality olive oil works great too. At my old job, we used extra virgin olive oil, which may have been the tastiest, but I know this choice is a bit controversial to some people.

Recipe Steps

To make things easier, I like to use chicken breasts that are come pre-sliced. I still like to pound the pre-sliced chicken cutlets so they are an even thickness throughout (1). Next, I dredge the cutlets in flour, tapping off the excess (2). Then I dip in an egg wash (3).

The last step in the breading procedure, is to coat the chicken in the seasoned breadcrumb mixture (4). I fry the chicken in about a ¼ inch of oil for 2-3 minutes per side, and transfer them to a paper-towel lined plate or wire rack to drain any excess oil (5).

Recipe Tips and FAQs

More Chicken Recipes

1. Crispy Chicken Thighs with Rosemary and Garlic
2. Braised Chicken Thighs with Artichokes
3. Coq Au Vin Blanc
4. Classic Chicken Piccata
5. Lemon Za’atar Grilled Chicken Legs

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