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Lemon Parmesan Chicken Milanese on lettuce
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5 from 2 votes

Lemon Parmesan Chicken Milanese

A cheesier lemony version of traditional Chicken Milanese
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Keyword: chicken, lemon, parmesan
Servings: 4


  • 2 boneless skinless chicken breasts
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs
  • 1/4 cup seasoned bread crumbs
  • 3 lemons
  • 1/2 cup flour
  • 1 egg
  • salt and pepper
  • 1/3 cup olive oil


  • Make chicken cutlets by cutting each chicken breast in half horizontally (place your palm on top of the breast while cutting parallel to the cutting board). Place the chicken cutlets in a large ziploc bag or between two pieces of plastic wrap and pound to 1/4” thickness. Season both sides of the chicken cutlets with salt and pepper.
  • Place the flour into a shallow bowl or cake pan.
  • Mix the bread crumbs with the Parmesan cheese in another shallow bowl or cake pan.
  • Crack the egg into a third shallow bowl or cake pan and beat well.
  • Zest two of the lemons and add the zest to the bread crumb mixture.
  • Juice the lemons and whisk the juice into the egg.
  • Bread the chicken cutlets by first dusting with the flour, shaking off the excess. Then dip into the egg mixture and let the excess drip back into the pan. Finally coat well with the Parmesan bread crumbs, pressing the breading well onto the chicken.
  • Heat the oil in a large skillet over medium heat until shimmering. Add two cutlets to the pan and cook about 5 minutes on each side, until golden brown and cooked through. Keep warm in a 200° oven while repeating with the remaining two breaded cutlets.
  • Cut the remaining lemon into wedges and serve with the chicken.


If you are planning on freezing these, cook them only about 3 minutes per side and let cool on a baking sheet. Freeze up to two months. Reheat them by placing the thawed cutlets in a covered casserole at 375° for 20-30 minutes.