Name: Chicken Milanese with Fresh Tomato Sauce and Linguine
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 boneless (skinless chicken breasts); ½ cup 60 g all-purpose flour; 2 –3 eggs; ½ tsp 2 g salt; ¼ tsp 1 g black pepper; 1 drizzle olive oil (to enrich the eggs); 1 cup 100 g breadcrumbs; ½ cup 50 g grated Parmesan cheese; Vegetable oil (peanut oil recommended for frying); 1 knob of butter (for finishing while frying); 1 clove garlic (minced); 1 small onion (finely chopped); 1 L about 4 cups tomato purée or canned tomatoes, blended; 1 small bunch fresh thyme (tied with kitchen twine); 1 bay leaf; Handful fresh basil leaves; Salt and pepper (to taste); 1 small knob of butter; 300 g fresh linguine; 3 L water; 30 g salt (10 g per liter of water); Grated Parmesan (for finishing)

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When it comes to comfort food with elegance, Chicken Milanese is hard to beat. This dish combines crispy breaded chicken cutlets, a fresh basil-tomato sauce, and silky linguine, all brought together on one plate. It’s a recipe that bridges rustic Italian flavors with the kind of refined plating you can serve at a dinner party.

Chicken Milanese is traditionally served with just a squeeze of lemon or a simple salad, but in this version, it’s paired with pasta tossed in a homemade tomato sauce. The result is a hearty, restaurant-quality meal you can recreate in your own kitchen with just a few simple ingredients.

Why You’ll Love This Recipe

Crispy and golden: The chicken stays juicy inside with a crunchy Parmesan breadcrumb crust outside.
Homemade sauce: Fresh basil and a slow-simmered tomato base make the pasta extra flavorful (try it with my Homemade Tomato Sauce for a seasonal twist).
Balanced meal: A protein-packed main with carbs, sauce, and freshness all in one.
Weeknight or special occasion: Ready in about an hour, but fancy enough for guests.

Ingredients

For the Chicken

2 boneless, skinless chicken breasts
½ cup (60 g) all-purpose flour
2–3 eggs
½ tsp (2 g) salt
¼ tsp (1 g) black pepper
1 drizzle olive oil (to enrich the eggs)
1 cup (100 g) breadcrumbs
½ cup (50 g) grated Parmesan cheese
Vegetable oil (peanut oil recommended) for frying
1 knob of butter (for finishing while frying)

For the Tomato Sauce

1 clove garlic, minced
1 small onion, finely chopped
1 L (about 4 cups) tomato purée or canned tomatoes, blended
1 small bunch fresh thyme, tied with kitchen twine
1 bay leaf
Handful fresh basil leaves
Salt and pepper, to taste
1 small knob of butter

For the Pasta

300 g fresh linguine
3 L water
30 g salt (10 g per liter of water)
Grated Parmesan, for finishing

Step-by-Step Instructions

1. Prepare the Tomato Sauce

Start with the sauce so it has time to simmer and develop flavor. Melt butter in a saucepan, then add the minced garlic and chopped onion. Cook over medium heat until the onion softens and becomes translucent, about 2–3 minutes.

Add the tomato purée, thyme, and bay leaf. Stir well, then reduce the heat to low and simmer for 30 minutes, uncovered. The sauce should gently reduce and thicken. Once done, remove the thyme and bay leaf, add the fresh basil, and blend the sauce until smooth. Finish with salt and pepper to taste, then set aside.

If you love classic Italian flavors, you might also enjoy my simple Cacio e Pepe or a comforting Homemade Bolognese Sauce.

2. Prepare the Chicken

While the sauce simmers, prepare the chicken. Slice each chicken breast in half lengthwise to create two thinner cutlets (about four pieces total). Place them between sheets of plastic wrap or parchment paper, then pound gently with a meat mallet or rolling pin until about 1 cm thick. This ensures quick and even cooking.

For another Italian chicken favorite, check out my Chicken Parmigiana.

3. Set Up the Breading Station

Classic panure à l’anglaise (English-style breading) requires three steps:

Flour – Season lightly with salt.
Eggs – Beat with olive oil, salt, and pepper.
Breadcrumbs and Parmesan – Mix the breadcrumbs with grated Parmesan for extra crispiness and flavor.

Dredge each cutlet in flour, shaking off excess, then dip into the eggs, and finally coat with the breadcrumb-Parmesan mixture. Press gently to make sure the coating sticks. Place the breaded cutlets on a tray while finishing the rest.

4. Fry the Chicken

Heat a generous layer of peanut or vegetable oil in a large skillet over medium-high heat (160–170°C / 320–340°F). Add the chicken cutlets and fry for about 2 minutes per side, until golden brown and crisp. Toward the end of frying, add a knob of butter for extra flavor.

Once cooked, transfer the chicken to a wire rack or paper towel-lined tray. Keep warm in a low oven (90–100°C / 200°F) while preparing the pasta.

Looking for more quick chicken dinners? Try my creamy Mustard Chicken or this tangy Chicken Piccata.

5. Cook the Pasta

Bring 3 liters of water to a boil with 30 g of salt. Add the fresh linguine and cook for about 3 minutes, or until al dente. Drain lightly, leaving a touch of cooking water clinging to the pasta.

Pasta lovers will also enjoy my Pasta with Creamy Tomato Sauce or the vibrant Green Spinach Basil Pasta.

6. Assemble the Dish

Return the tomato sauce to medium heat, add the drained linguine, and toss well to coat. Add fresh basil and a sprinkle of Parmesan for extra richness. Plate the pasta generously, then place a crispy chicken cutlet on top or alongside. Finish with more Parmesan and fresh basil.

For sides, pair this meal with a fresh Homemade Caesar Salad or authentic Parisian Potatoes.

Substitutions and Variations

Chicken: Swap chicken breasts for chicken thighs (pounded thin) for a juicier variation.
Breadcrumbs: Use panko for a lighter crunch, or gluten-free breadcrumbs if needed.
Cheese: Pecorino Romano can replace Parmesan for a sharper flavor.
Tomato sauce: If pressed for time, use high-quality store-bought marinara, but simmer with basil for freshness.
Pasta: Replace linguine with spaghetti, fettuccine, or even penne.

If you love creamy sauces, try my Roquefort Sauce with Chicken Tenderloin or a luxurious Homemade Alfredo.

Tips and Tricks

Pound evenly: Even thickness ensures the chicken cooks at the same rate and stays juicy.
Press the coating: Firmly pressing the breadcrumbs helps them stick and prevents the coating from falling off during frying.
Oil temperature: Too hot and the coating will burn; too low and it will soak up oil. Aim for 160–170°C.
Keep it warm: Holding the chicken in a low oven keeps it crispy without drying it out.
Fresh herbs: Add basil at the very end of the sauce cooking for a burst of aroma and color.

Frequently Asked Questions

Can I bake the chicken instead of frying?
Yes. Place breaded cutlets on a wire rack set over a baking sheet, spray lightly with oil, and bake at 200°C (400°F) for 18–20 minutes, flipping halfway through.

Can I prepare this ahead of time?
Yes. Bread the chicken in advance and refrigerate it for up to 6 hours before frying. The sauce can be made a day ahead and reheated gently.

Can I freeze Chicken Milanese?
Breaded but uncooked cutlets can be frozen on a tray, then transferred to a freezer bag for up to 2 months. Fry directly from frozen, adding 1–2 minutes to cooking time per side.

What side dishes go well with Chicken Milanese?
Besides pasta, try pairing it with Authentic Belgian Fries, a fresh Greek Salad, or a creamy Potato Purée.

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Chicken Milanese with Fresh Tomato Sauce and Linguine

When it comes to comfort food with elegance, Chicken Milanese is hard to beat. This dish combines crispy breaded chicken cutlets, a fresh basil-tomato sauce, and silky linguine, all brought together on one plate. It’s a recipe that bridges rustic Italian flavors with the kind of refined plating you can serve at a dinner party.

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Prep Time 15

Cooking Time 30

Category Main Course

Cuisine Italian

Portions 3 people

Calories 450 kcal