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One dish that never fails to bring a smile to my face is the classic, crispy, and oh-so-delicious Jamie Oliver’s Chicken Milanese. This simple yet elegant recipe, famously perfected by Jamie Oliver, is a perfect example of how a handful of basic ingredients can create a dish that feels indulgent and full of love.
Table of Contents
How to make Jamie Oliver’s Chicken Milanese
Jamie Oliver’s Chicken Milanese is a simple, crispy Italian-inspired chicken dish popularized by the chef Jamie Oliver in his home-style cooking.
Ingredients (Serves 4):
- 2 skinless chicken breasts
- 100g (1 cup) plain flour, for dredging
- 2 large free-range eggs, beaten
- 100g (1 cup) breadcrumbs (preferably panko or fresh)
- 50g (1/2 cup) grated Parmesan cheese
- 1 lemon, to serve
- Olive oil, for frying
- Sea salt and black pepper, to taste
- Herbs (optional: parsley or basil), finely chopped for garnish
Optional Side Dish Ingredients:
- Mixed salad (e.g., arugula, cherry tomatoes, and cucumbers)
- Extra virgin olive oil for dressing.
Instructions:
1. Prepare the chicken:
- Place each chicken breast between two sheets of cling film (or parchment paper) and use a rolling pin or meat mallet to gently bash the chicken until it’s evenly flattened to about 1cm thick.
- Season both sides of the chicken with sea salt and black pepper.
2. Set up your breading station:
- Prepare 3 shallow dishes:
- Add plain flour to the first dish.
- Beat the eggs in the second dish.
- In the third dish, combine the breadcrumbs with the grated Parmesan cheese.
3. Coat the chicken:
- Dredge one chicken breast at a time:
- Lightly coat it in the flour, shaking off any excess.
- Dip the chicken into the beaten eggs, ensuring it’s fully coated.
- Press the chicken firmly into the breadcrumb-Parmesan mixture until it’s evenly covered.
4. Cook the chicken:
- Heat a large frying pan over medium heat and add a generous amount of olive oil (Jamie typically likes to use enough oil to shallow-fry the chicken).
- Cook the breaded chicken breasts for 4–5 minutes per side, or until crisp and golden brown. Use tongs to flip the chicken carefully!
5. Serve:
- Transfer the cooked Chicken Milanese to a plate lined with paper towels to drain excess oil.
- Serve with a wedge of lemon for squeezing over the chicken, and garnish with fresh chopped herbs like parsley.
- Pair with a simple mixed salad dressed with extra virgin olive oil, or alongside a plate of spaghetti for a heartier meal.
Tips for Success:
- Use fresh breadcrumbs: Jamie often emphasizes using fresh breadcrumbs for superior texture. If possible, blitz day-old bread in a food processor.
- Get creative with breadcrumbs: For added flavor, mix breadcrumbs with dried herbs like oregano or garlic powder.
- Don’t overcrowd the pan: Fry the chicken in batches if necessary, as overcrowding can make it steam and prevent crispiness.
- Check the oil temperature: The oil should be hot enough to sizzle, but not smoking. Too cool, and the breading will absorb excess oil; too hot, and it may burn.
- Make extra: Chicken Milanese slices beautifully for sandwiches the next day!
Ingredients Substitutes
Jamie Oliver’s Chicken Milanese is a simple yet absolutely delicious dish. However, if you find yourself missing one or more ingredients or if you want to adapt the dish to suit dietary preferences or restrictions, don’t worry—the recipe is highly flexible.
1. Chicken Breast Substitutes
The star of the Jamie Oliver’s Chicken Milanese is the chicken breast, but you can substitute it based on what’s available or your dietary needs.
Substitute Options:
- Chicken Thighs (boneless): Thighs are more flavorful and juicy than breasts. They can be butterflied and flattened just like the breast.
- Turkey Breast: Turkey has a slightly different flavor but is still lean, making it a great substitute. Follow the same method of flattening as you would with chicken.
- Pork Tenderloin: Thin slices of pork tenderloin can be used for a variation closer to a “pork schnitzel,” which is similar to Chicken Milanese.
- Firm Tofu (vegetarian/vegan): Slice tofu into wide slabs, press to remove excess water, and proceed with breading. This creates a vegetarian version with a crispy exterior.
- Cauliflower Steak (vegetarian/vegan): Slice a head of cauliflower into 1-inch thick “steaks” and bread them for a hearty plant-based alternative.
2. Flour Substitutes
Flour is used to dredge the chicken, helping the egg and breadcrumbs adhere. If you run out of flour or need a gluten-free option, there are plenty of substitutes.
Substitute Options:
- Gluten-Free Flour: A 1:1 gluten-free blend works perfectly for those with gluten sensitivities.
- Cornstarch or Potato Starch: Both create a thin coating and can be used directly as a substitute for flour.
- Almond Flour: Perfect for those on a low-carb or keto diet, almond flour adds a nutty flavor to the dish.
- Rice Flour: A light alternative that results in a wonderfully crispy coating.
3. Egg Substitutes
Eggs are used to bind the breadcrumbs to the chicken. For those avoiding eggs, the following substitutes can be used.
Substitute Options:
- Buttermilk or Milk: Dip the chicken in buttermilk or milk instead of eggs to help the breadcrumbs stick.
- Plain Yogurt: Coat the chicken in plain yogurt for a tangy flavor—it works well as an egg alternative.
- Plant-Based Milk + Cornstarch (vegan): Mix 1 tablespoon of cornstarch with 2 tablespoons of plant-based milk (e.g., almond, soy, or oat milk) for a vegan-friendly egg substitute.
- Aquafaba (vegan): The liquid from a can of chickpeas can be used as a replacement for egg. Whip it until frothy and use it to coat the chicken.
4. Breadcrumbs Substitutes
Breadcrumbs are a critical component in giving Chicken Milanese its crispy texture, but there are several alternatives if you’re out of breadcrumbs or need a change.
Substitute Options:
- Panko Breadcrumbs: For an extra-crispy texture, use panko breadcrumbs, a Japanese-style breadcrumb that is lighter and crispier than regular breadcrumbs.
- Crushed Crackers or Pretzels: Crushed salted crackers or pretzels make an excellent substitute for breadcrumbs and add a salty twist.
- Crushed Cornflakes: For a gluten-free option with a crunch, crush some cornflakes and use them as a coating.
- Ground Nuts: Almonds, walnuts, or hazelnuts ground into fine crumbs provide a nutty flavor and are fantastic for gluten-free or low-carb diets.
- Polenta or Cornmeal: Gives a crunchy exterior with a slightly grainy texture. It’s ideal for replacing breadcrumbs, especially in gluten-free recipes.
5. Parmesan Cheese Substitutes
Parmesan cheese adds both flavor and richness to the breadcrumbs. If Parmesan isn’t available or you want a vegetarian/vegan alternative, here’s what you can use.
Substitute Options:
- Pecorino Romano: Slightly saltier than Parmesan, it works as a direct substitute.
- Grated Cheddar or Mozzarella: While not traditional, these can work in a pinch to add cheesy flavor (though mozzarella is mild in taste).
- Nutritional Yeast (vegan): Provides a cheesy, umami flavor for those avoiding dairy.
- Grated Vegan Parmesan: Many plant-based brands offer a dairy-free alternative to Parmesan specifically designed for cooking.
Final Thoughts
Jamie Oliver’s Chicken Milanese can be paired with various sides and sauces depending on your preferences, and it’s sure to impress anyone with its golden crispiness and simplicity.
More Chicken Recipes:
Ingredients
- 2 skinless chicken breasts
- 100g (1 cup) plain flour, for dredging
- 2 large free-range eggs, beaten
- 100g (1 cup) breadcrumbs (preferably panko or fresh)
- 50g (1/2 cup) grated Parmesan cheese
- 1 lemon, to serve
- Olive oil, for frying
- Sea salt and black pepper, to taste
- Herbs (optional: parsley or basil),
Instructions
1. Prepare the chicken:
- Place each chicken breast between two sheets of cling film (or parchment paper) and use a rolling pin or meat mallet to gently bash the chicken until it's evenly flattened to about 1cm thick.
- Season both sides of the chicken with sea salt and black pepper.
2. Set up your breading station:
- Prepare 3 shallow dishes:
- Add plain flour to the first dish.
- Beat the eggs in the second dish.
- In the third dish, combine the breadcrumbs with the grated Parmesan cheese.
3. Coat the chicken:
- Dredge one chicken breast at a time:
- Lightly coat it in the flour, shaking off any excess.
- Dip the chicken into the beaten eggs, ensuring it's fully coated.
- Press the chicken firmly into the breadcrumb-Parmesan mixture until it’s evenly covered.
4. Cook the chicken:
- Heat a large frying pan over medium heat and add a generous amount of olive oil (Jamie typically likes to use enough oil to shallow-fry the chicken).
- Cook the breaded chicken breasts for 4–5 minutes per side, or until crisp and golden brown. Use tongs to flip the chicken carefully!
5. Serve:
- Transfer the cooked Chicken Milanese to a plate lined with paper towels to drain excess oil.
- Serve with a wedge of lemon for squeezing over the chicken, and garnish with fresh chopped herbs like parsley.
- Pair with a simple mixed salad dressed with extra virgin olive oil, or alongside a plate of spaghetti for a heartier meal.
