Chicken Milanese {Restaurant Style} - The Big Man's World ® (2024)

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.

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 includedstep-by-step photosbelow to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to therecipe cardat 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.

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

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.

Recipe originally posted March 2023, but updated to include new information and a recipe video for your benefit.