Giada Chicken Milanese

From The Cookbook: Eat Better Feel Better

This Giada Chicken Milanese recipe is one of those dishes that never fails me, while this version is a bit of a twist on the classic Italian recipe, it’s still all about that irresistible crispy chicken paired with the brightness of fresh lemon. Whether you’re making it for a weeknight dinner or a laid-back weekend lunch, it’s quick, easy, and incredibly satisfying.

I’ve found myself coming back to Giada’s Italian-inspired dishes time and time again—especially Giada De Laurentiis Cacio E Pepe and Giada Four-cheese Ravioli With Herb Pesto, which are perfect for entertaining or just adding a bit of flair to any meal!

Why This Recipe Works

Chicken Milanese has always been one of those dishes that feels like a special treat, yet it’s so simple to make at home. When i cooked it for the first time it was light yet satisfying, and I was hooked. After trying it myself, I realized that recreating this restaurant-quality meal at home is not only doable but easy.

What I love about this recipe is its versatility. The chicken stays juicy on the inside while developing that perfect crunch on the outside. Plus, with just a few ingredients and minimal prep, you can have dinner on the table in no time.

It’s also a dish that lends itself to creativity—pair it with different sides, add a favorite herb, or even serve it over pasta. Once you try it, you’ll find yourself coming back to this recipe again and again!

Recipe Ingredients

Chicken Cutlets: You’ll need four thin chicken cutlets, about 4 ounces each. If you prefer, you can use turkey cutlets as an alternative—just be sure to adjust the cooking time.
Rice Flour: This adds a light coating to the chicken before breading, keeping the dish gluten-free. If you don’t have rice flour, you can substitute it with almond flour or gluten-free all-purpose flour.
Eggs: Beaten eggs help the gluten-free panko stick to the chicken. If you’re avoiding eggs, you can use a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water).
Gluten-Free Panko: Provides that perfect crispy coating. Regular panko will work if you’re not gluten-free, or you can swap for crushed cornflakes for a fun twist.
Olive Oil: Used to pan-fry the chicken, olive oil adds a rich flavor. For a more neutral taste, use vegetable oil, but olive oil keeps the dish light and flavorful.
Lemon Wedges: A squeeze of fresh lemon juice right before serving brightens the dish. You can also try adding a sprinkle of Parmesan or fresh herbs like parsley for extra flavor.

Step-by-Step Directions

Step One: Lay the chicken cutlets between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, gently pound each piece until thin and even in thickness, which helps the chicken cook evenly.

Step Two: Season both sides of the chicken with a portion of the salt. Set up three shallow bowls: one for rice flour, one for beaten eggs, and one for gluten-free panko. Divide the remaining salt among the bowls, seasoning each component.

Step Three: Dredge each chicken cutlet in the rice flour, shaking off any excess. Next, dip the cutlets into the egg mixture, allowing the excess to drip off before coating them completely with the panko. Press gently to ensure the panko sticks well.

Step Four: Heat a large skillet over medium heat until it’s hot. Add olive oil and allow it to warm for a few seconds. This helps the oil evenly distribute in the pan for crisping.

Step Five: Cook the breaded chicken in batches. Lay the cutlets in the hot oil, making sure not to overcrowd the pan. Fry the chicken on the first side for 4 to 5 minutes until it’s golden brown.

Step Six: Flip the cutlets and continue cooking on the second side for another 3 minutes or until they’re crispy and fully cooked through. You’ll know it’s ready when the chicken is firm to the touch and browned.

Step Seven: Transfer the cutlets to a wire rack to drain any excess oil. Season them with the remaining salt and a sprinkle of black pepper if you like. Serve with lemon wedges for a fresh burst of flavor.

How to serve

For a simple, yet elegant meal, I love serving Chicken Milanese with a fresh arugula salad right on top of the cutlets. A squeeze of lemon over the crispy chicken and the peppery greens adds such a bright, refreshing contrast—it reminds me of a dish I had in a small Italian bistro once, and it’s been a favorite ever since.
To make it heartier, you can pair the chicken with creamy mashed potatoes or roasted fingerling potatoes. A side of sautéed green beans or roasted asparagus also works beautifully, adding a pop of color and extra texture to the plate.
And don’t forget the bread! A warm, crusty baguette or some freshly baked garlic bread is perfect for soaking up all those flavors.

Recipe FAQs and Variations

Can I use regular flour instead of rice flour?

Yes, if you’re not gluten-free, regular all-purpose flour will work just fine in place of rice flour. It creates a similar light coating for the chicken.

What’s the best way to store leftover Chicken Milanese?

Leftover Chicken Milanese can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using the oven or a skillet to maintain the crispy texture rather than microwaving.

Can I use chicken thighs instead of chicken cutlets?

Absolutely! Chicken thighs are a bit juicier and can be a great option. Just make sure to pound them thin and adjust the cooking time, as thighs might take a little longer to cook through.

Can I bake the Chicken Milanese instead of frying it?

Yes! For a lighter version, you can bake the breaded chicken at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and crispy.

Check out More Giada Recipes:

Recipe by Giada De LaurentiisCourse: DinnerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

330

kcal

Ingredients

4 chicken cutlets (approximately 4 ounces each)
1¾ teaspoons kosher salt, divided
¼ cup rice flour
2 large eggs, beaten
¾ cup gluten-free panko breadcrumbs
3 tablespoons olive oil
¼ teaspoon freshly ground black pepper (optional)
1 lemon, cut into wedges

Directions

Place each chicken cutlet between two pieces of plastic wrap. Using the smooth side of a meat mallet or the bottom of a small pan, gently pound the cutlets until thin and evenly thick. This helps the chicken cook quickly and evenly.
Sprinkle both sides of the chicken cutlets with ½ teaspoon of the kosher salt. Set up three separate shallow bowls for the rice flour, beaten eggs, and gluten-free panko. Season the rice flour with ¼ teaspoon salt, the beaten eggs with ¼ teaspoon salt, and the panko with ½ teaspoon salt.
Take each seasoned chicken cutlet and coat it first in the rice flour, making sure to shake off any excess. Next, dip the floured cutlet into the beaten eggs, allowing any extra egg to drip off. Finally, press the chicken into the panko, making sure it’s evenly coated on all sides.
Heat a large skillet over medium heat. Once the pan is hot, add the olive oil and allow it to heat for about 10 seconds, ensuring the oil is evenly distributed across the skillet.
Add the breaded chicken cutlets to the skillet, working in batches to avoid overcrowding. Cook each cutlet for 4 to 5 minutes on the first side until golden brown and crispy. Flip and cook for an additional 3 minutes or until the chicken is fully cooked through and both sides are golden and crisp.
Transfer the cooked chicken cutlets to a wire rack to drain off excess oil. Sprinkle with the remaining ¼ teaspoon salt and black pepper, if desired. Serve immediately with lemon wedges to squeeze over the chicken.

Nutrition Facts

4 servings per container

Amount Per ServingCalories330
% Daily Value *
Total Fat 15g 24%
- Saturated Fat 3g 15%
Cholesterol 120mg 40%
Sodium 900mg 38%
Total Carbohydrate 20g 7%
- Dietary Fiber 1g 4%
- Sugars 1g
Protein 27g 54%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.