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Golden brown Chicken cutlets on white plate with pasta covered in tomato sauce and a basil sprig.
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5 from 15 votes

Chicken Milanese { Pollo alla Milanese}

A variation of the usual Chicken Milanese recipe using Italian seasoned panko crumbs and dipping it in buttermilk. The result is a very crunchy coating that keeps its crunch even when the chicken is cold.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: main dish
Cuisine: Italian
Servings: 4
Calories: 659kcal
Author: Marisa Franca @ All Our Way


  • 4 medium boneless skinless chicken breasts
  • 1 cup all-purpose flour
  • 3 cups Italian Style Panko breadcrumbs
  • 2 cups buttermilk
  • 1/3 cup grated Parmesan cheese--mix thoroughly with the Italian Style Panko crumbs
  • Salt and pepper
  • Peanut Oil for frying


  • Clean the chicken breasts and place each one between two pieces of plastic wrap and spray the chicken with a little bit of water -- this makes the chicken flatten easier without tearing.
    Using the flat side of the meat mallet pound the chicken until it is about 1/4-inch thick. Salt and pepper on both sides.
    This step can be done ahead of time. Put the chicken back in fridge if not continuing with the breading.
  • Set up a breading station by putting the flour in a plastic bag, the buttermilk in a shallow dish , and the panko/ Parmesan mixture on a piece of wax paper.
  • Coat each breast first with flour, then dip into the buttermilk-- letting excess drip back into the dish , and finally put the breast in the breadcrumbs, pressing the breadcrumbs into the chicken so that the breast is thoroughly coated.
    Put the finished breast on a wire rack over a baking sheet. Repeat the breading process with the remaining breasts.
  • Preheat oven to 170 F
  • Line a baking sheet with paper towels.
  • In a large cast iron skillet ( 12 inch) or saute pan, add about 1/4 inch of peanut oil.
    Heat the oil over medium heat. Test the oil by dipping a corner of the breaded chicken into the pan. The oil should sizzle immediately -- don't get too anxious -- if it doesn't sizzle just give it a little more time.
    Once the oil is ready put two breasts in at a time. Cook them for several minutes on one side -- until they're a golden color, then carefully flip them and continue cooking until the second side is golden and fully cooked.
  • Transfer the cooked breasts to the paper-lined baking sheet and keep them warm in the oven.
  • Continue with the remaining two breasts and once they're done transfer them to the paper-lined baking sheet and keep warm in the oven.
  • When you're ready to dish the plate, top with your choice of baby salad greens and dressing made your way.


Serving: 4g | Calories: 659kcal | Carbohydrates: 62g | Protein: 64g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 165mg | Sodium: 846mg | Potassium: 1130mg | Fiber: 3g | Sugar: 9g | Vitamin A: 340IU | Vitamin C: 2.7mg | Calcium: 329mg | Iron: 4.5mg