Chicken Milanese

I’ve been wanting to use marscapone for a long time – an Italian cheese similar to cream cheese, but more decadent and luxurious. In order to use mascarpone, I needed to find a recipe ridiculously delicious in order to justify eating it. After all, it is the definition of rich. Enter Chicken Milanese.

The recipe came from Giada De Laurentiis, whose prior recipes have come out less than stellar for me. While that element alone made me skeptical, the dish sounded so easy and so tasty…I couldn’t resist. I’m so glad I could not, and hopefully you can’t too. I substituted onions for fennel because I realized I am not a huge fan of fennel. The onions really complement the mascarpone and grape tomatoes and if you use the sweet variety like I did, it will further help make this dish both sweet and savory. Need an entertaining-worthy dish? I think you’ve found it.


  • 4 boneless and skinless chicken cutlets
  • 1/3 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup bread crumbs (can use plain or whole wheat)
  • 2/3 cup grated fresh parmesan
  • 2 teaspoons dried basil
  • 1 teaspoon oregano
  • pinch garlic powder
  • salt and ground black pepper
  • olive oil for drizzling
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 12 ounces grape or cherry tomatoes, halved
  • coarse salt
  • ground black pepper
  • 1 garlic clove, minced
  • 1 teaspoon dried basil (can also use 1 tablespoon fresh basil)
  • 1/2 cup mascarpone cheese, at room temperature

How To:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Create a dipping station to bread the chicken: take three shallow bowls or plates. Add the flour to one, the eggs to another and the bread crumbs to a third. Combine the Parmesan cheese, basil, oregano, and garlic powder with the bread crumbs. Season the chicken with salt and pepper. Next, dredge the chicken first in the flour to coat lightly, then dip into the beaten eggs. Allow any excess egg to drip off before coating in the bread crumb mixture.  Press lightly to adhere if any crumbs are not sticking.

Place chicken cutlets on baking sheets and drizzle lightly with olive oil.  Bake for 15 minutes, flipping once after 8 minutes. Check to make sure chicken is opaque throughout.

Meanwhile, in a large saute pan heat 1 tablespoon olive oil over medium heat.  Add the onions and cook, stirring until softened, about 10 minutes. Stir in the cherry or grape tomatoes, salt, garlic and dried basil. If using fresh basil add at the end. Cook the mixture for 5 minutes or until the tomatoes are tender. Remove the pan from heat and add the mascarpone cheese. Stir until mixture is creamy and season with salt and pepper to taste.

Place chicken on serving dishes and top with tomato mascarpone sauce. Enjoy immensely.


2 thoughts on “Chicken Milanese

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