Remove from the pan and place onto a piece of kitchen roll to soak up any excess oil. Serve with a lemon wedge and a side of salad, as preferred.
Tips & tricks
Chicken Milanese is a relatively simple dish to execute, that’s sure to impress friends and family visiting. Take your time to adequately flatten the chicken prior to adding the breadcrumbs. And, when you’re adding the breadcrumbs, try and keep one hand for the dry mixtures (flour and breadcrumbs) and one hand for dipping into the beaten egg, to help stop the mixture sticking to your hands.
Variation of the recipe
Chicken Milanese is often referred to by a variety of names, from chicken escalope Milanese to chicken Cotoletta. Whatever the name, all of these dishes call for a thin piece of meat, that’s breadcrumbed and fried in a pan. Traditionally made with veal, chicken Milanese as we know it today is an adaptation of the original recipe. When Italian immigrants moved around the world at the turn of the 19th Century, chicken was introduced to the dish as a new take on the recipe. You can also swap in steak if desired, and we’d recommend our delicious take on this variation here.
For more cooking inspiration from Italy, see our round-up of Stanley Tucci’s favourite Milanese recipes from his series Searching for Italy.
How to serve it
Chicken Milanese is delicious with any combination of tomatoes and lemon; think a rich side of tomato pasta, or a fresh salad with citrus. There really are no limits to serving options for chicken Milanese, whether it’s with a salad, pasta, potatoes, or even alongside a soup, enjoy it warm (and, if you can, in the Italian countryside).