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This chicken Milanese recipe takes tender chicken breasts and coats them in a crunchy, cheesy, and buttery coating. I love how this cooks in just 10 minutes!
Love crispy Italian-style chicken recipes? Try my parmesan crusted chicken, chicken cutlets, and chicken parmigiana next.
My family eats chicken breasts several times a week thanks to their affordability, versatility, and ease of cooking. Of course, we all have favorites, and I’d have to say my classic chicken Milanese recipe has to be the winner.
Table of Contents
Why I love this recipe
- It’s quick and easy. This dish requires minimal prep time and just a handful of basic ingredients.
- Versatile. You can serve this atop pasta, in a salad, or alongside some simple veggies.
- It’s relatively healthy. While there is some butter and cheese in this recipe, it’s really pretty minimal. Considering chicken is a lean and protein-rich option, I’d say it’s a healthy choice.
Ingredients needed
- Chicken. Four boneless skinless chicken breasts. You want the chicken to be about a 1/4-inch in thickness, so use a meat mallet to pound them down. While chicken breasts are preferred, you can also use boneless chicken thigh fillets or tenderloins.
- Kosher salt and black pepper. To season.
- All-purpose flour, eggs, and bread crumbs. The combination of all three forms the foundation of the breading for the chicken. For the bread crumbs, I typically use panko breadcrumbs.
- Parmesan cheese. The key ingredient that gives the flavorful crumb. Freshly grated and added to the breadcrumb mixture.
- Olive oil. Or any neutral cooking oil will do. This will be combined with the butter to cook the chicken.
- Butter. Preferably unsalted.
- Lemon wedges, lemon juice, parsley, and flaky sea salt. Optional for garnish.
How to make chicken Milanese
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the chicken. Pound the chicken breast fillets until they’re all equal in thickness, and season all sides with salt and pepper.
Step 2- Make the coating for the chicken. Add the flour to one shallow bowl, whisk the eggs in a second bowl, and add the breadcrumbs and parmesan cheese to a third shallow dish.
Step 3- Coat the chicken breasts. Dip the chicken in the flour, then the egg, then the breadcrumb mix. Repeat this process until all of the chicken has been crumbed.
Step 4- Cook. Add half the oil and half the butter in a large skillet over medium-high heat. Once hot, add the breasts and cook them for 7-10 minutes, until golden brown on both sides.
Step 5- Serve immediately.
What to serve with this
When it comes to what to serve with your chicken Milanese, the opportunities are literally endless. Many people enjoy it with a healthy serving of asparagus, broccoli, or an arugula salad. The combination of fresh veggies with savory, rich chicken will complement each other perfectly.
Simple sauteed vegetables like green beans, sauteed potatoes, sauteed carrots, and sauteed broccolini work well too.
Alternatively, you can pair your chicken with an equally flavorful side dish, like cabbage steaks, scalloped potatoes, or air fryer French fries.
Recipe tips and variations
- Let the chicken rest. My #1 tip when cooking any meat, let the chicken rest on the wire rack for 5 minutes before serving. This lets the juices redistribute, which in turn, will yield a more juicy chicken.
- Don’t overcook the chicken, as it will continue cooking after you remove it from the heat. You can also check its doneness using a meat thermometer. Once the chicken has an internal temperature of 165F, it’s ready to eat!
- Change up the spices to the breadcrumb mixture. Italian seasoning, garlic powder, and onion powder are all fabulous alternatives.
- Add extra parmesan cheese on top. I like to amp up the cheesy flavor by sprinkling a little extra parmesan while the chicken is frying. It not only amplifies the flavor but it also makes the coating extra crispy.
- Splash a little hot sauce. I’m a spice fiend, so I sometimes add a splash of sauce to the breadcrum mixture for a little kick.
Storage instructions
To store: Wrap leftover chicken tightly in plastic wrap and refrigerate them for up to 3 to 4 days.
To reheat: Place leftovers on a baking sheet lined with parchment paper and bake at 177°C for 10-12 minutes or until they’re fully reheated. You can also use the microwave, but the chicken won’t be as crispy.
To freeze: Transfer the cooled fried chicken cutlets to an airtight container or freezer-safe bag and freeze for up to 6 months.
Frequently asked questions
Milanese style refers to dredging thin slices of meat in a combination of eggs and breadcrumbs before frying them until golden brown.
A chicken cutlet is a chicken breast sliced horizontally to make two thinner pieces. Chicken Milanese is usually made with flattened chicken breasts, though you could swap them for chicken cutlets and double the serving.
Yes! I sometimes want to lighten things up, so I bake the chicken instead of frying it. To bake, add the chicken to a lined baking sheet and bake in a preheated oven at 180C/350F for 35 minutes, flipping halfway through.
More Italian-style chicken recipes to try
- Tuscan chicken– My family’s favorite weeknight skillet dinner.
- Chicken Florentine– The creamy sauce and spinach combination is *chef’s kiss.*
- Air fryer chicken parmesan– A lightened-up but just as delicious version of the classic.
- Chicken Marsala– Deceptively easy yet always elegant.
Chicken Milanese
Video
Ingredients
- 4 chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 2 large eggs whisked
- 1/2 cup bread crumbs
- 1 cup panko bread crumbs
- 1/2 cup parmesan cheese
- 1 tablespoon oil
- 2 tablespoons butter unsalted
Instructions
- Pound the chicken breast fillets and season with salt and pepper.
- In one bowl, add the flour, in the second bowl, add the eggs, and in the third, mix together the bread crumbs, panko, and parmesan cheese.
- Dip the chicken in the flour, shake off any excess, then the eggs, shake off any excess, then in the parmesan/bread crumb mixture. Press the bread crumbs and parmesan cheese into the chicken so it sticks. Repeat the process until all the chicken is crumbed.
- Add the oil and butter into a pan or skillet and place over medium heat. Once hot, add the chicken and cook for 7-10 minutes, or until golden on both sides.
- Remove the chicken from the pan and place them on a plate lined with a paper towel.
Notes
Nutrition
Recipe originally posted March 2023, but updated to include new information and a recipe video for your benefit.
My favorite chicken dish- so crispy and so good!!!
Easy and excellent
Awesome recipe. My only addition to the breadcrumbs was sicilian oregano and thyme. Super recipe.
I serve topped with a salad of arugula, oil and vinegar, and shaved Parmesan cheese. Amazing flavors.
Is there any substitute for the eggs? I am allergic to eggs but want to make this recipe cause it looks delicious.
If mayonnaise works, use it instead. Other wise brush with olive oil in place of eggs.
Can I use almond flour? for low carb?
I haven’t tried but I don’t see why not!
can i do this in the air fryer? if so directions please. thank you
I haven’t tried but you can search my air fryer chicken parmesan and follow those instructions.