Jamie Oliver Chicken Milanese 

Golden, crackly, tender—Jamie Oliver Chicken Milanese is one of those dishes that feels familiar even the first time you make it. There’s this moment, right as you press the Parmesan-laced crumbs into the chicken, where you realize… oh. This is going to be good. I threw this together on a Tuesday night after a weirdly long day and honestly, it made everything better. (inspired by Jamie Oliver)

Ingredients Needed

• 2 skinless chicken breasts, about 150g each
• Plain flour, 100g or so
• 2 large eggs, cracked and beaten
• 100g breadcrumbs (the crunchier, the better)
• Parmesan cheese, 40g total—grated, obviously
• A couple tablespoons of olive oil

How To Make Jamie Oliver Chicken Milanese 

1. First, the chicken. Get it onto a board. Cover it with cling film. Grab whatever heavy-ish item you’ve got—saucepan, rolling pin, hardcover novel in a pinch—and flatten it. Aim for 5mm. You’re not pounding it into oblivion, just easing it out, giving it that even thickness that crisps up like a dream.
2. Then: three bowls. One for flour. One for the eggs (give ’em a good beat). And one for breadcrumbs with half the Parmesan grated in—roughly 20g. Mix that together with your hands. Smell that cheese? Already winning.
3. Take a chicken breast. Dredge it through the flour. Dust off the excess. Dunk into egg—slippery, a little messy. Then coat in the breadcrumb-Parmesan mix. Press it in. Don’t be shy.
4. Now the pan. Medium heat. Add the olive oil and let it warm up. You’ll know it’s ready when a breadcrumb sizzles like it’s whispering secrets. Lay in the chicken. It should hiss. Let it cook—3 to 4 minutes per side. You want that deep golden crust, the kind you hear when you bite.
5. Plate it up. Hot. Fresh. Scatter the rest of the Parmesan on top. Basil leaves if you’ve got them, though it’s not a dealbreaker.

Why I Love This Recipe

It’s quick, but more than that—it feels like something you put effort into, even when you didn’t. One of those rare dinners that both kids and grumpy adults devour without side-eyes. I served it with a lemony arugula salad once. Another time, cold pasta with capers. It holds up.

Recipe Tips

• Smash that chicken evenly. Otherwise? Raw in the middle, burnt on the outside.
• Pre-grated Parmesan? No. Just… no.
• If your pan’s too hot, the crust goes from golden to ash real quick. Stay medium.
• Drain it on paper towels. The difference between soggy and sublime.
• Eat it right away. Reheated, it’s fine. But fresh, Transcendent.

How To Store This Jamie Oliver Chicken Milanese 

• Room Temp: Not long. Two hours max. Then it’s fridge time.
• Fridge: Pop it into a sealed container. Three days is your window.
• Freezer: Technically, yes. But honestly, it goes limp. I wouldn’t.
• Reheating: Oven’s best. 350°F for 10–15 minutes. Microwave, Meh. Damp paper towel, a minute or two. Pan, bit of oil, medium heat, few minutes per side. That’s the way.

Let’s Answer a Few Questions!

What kind of breadcrumbs work best?
Panko. Every time. The texture’s unbeatable.

Can I swap out the cheese?
Sure. Grana Padano, Pecorino. Just not cheddar. Please.

How do I know it’s done?
165°F inside. But also—it should smell cooked. Feel crisp.

Gluten-free version?
Yup. Use GF flour and breadcrumbs. Tastes nearly the same.

No meat mallet—what now?
Rolling pin. Wine bottle. The heel of your hand. Improvise.

Nutrition Facts (per serving)

• Calories: 322
• Carbs: 39g
• Protein: 23g
• Fat: 8g
• Sugar: 2g
• Fibre: 2g
• Sodium: 695mg

Try More Recipe:

• Jamie Oliver Chicken And Cannellini Beans
• Jamie Oliver Chicken Fricassee
• Jamie Oliver Chicken Provencal Recipe