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Milanese-Style Stuffed Chicken Breasts

These Milanese-Style Stuffed Chicken Breasts are a delicious twist on the classic Italian chicken cutlet. Tender chicken breasts are filled with a savory combination of Italian cheeses, herbs, and flavorful ingredients, then coated and cooked until golden and crisp on the outside while remaining juicy inside. Inspired by the flavors of Northern Italy, this elegant yet approachable dish brings restaurant-quality Italian cooking to your home table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 420 kcal

Ingredients
  

For the Chicken

  • 4 boneless, skinless chicken breasts
  • 4 slices prosciutto di Parma
  • 4 slices provolone or fontina cheese
  • 2 large eggs, beaten
  • 1 cup Italian-style breadcrumbs or
  • ½ cup grated Parmigiano-Reggiano with panko mixed
  • 1 tsp dried Italian herbs (oregano, basil, thyme)
  • Salt and pepper, to taste
  • 1 cup olive oil  for frying

For the Garlic Parmesan Sauce

  • 2 tbsp butter
  • 2 cloves garlic, grated
  • 1 cup heavy cream
  • ½ cup freshly grated Parmigiano-Reggiano
  • 1 lemon zest
  • 1 - 2 tbsp lemon juice
  • Salt and pepper to taste

Instructions
 

Prep the Chicken

  • Butterfly each chicken breast by slicing horizontally, almost through, and open like a book.
  • Pound lightly to even thickness. Season with salt, pepper, and Italian herbs.

Assemble

  • Place a slice of prosciutto and a slice of cheese inside each chicken breast.
  • Fold the chicken over to enclose the filling. Secure with toothpicks if needed.

Bread the Chicken

  • Add the Italian parsley to the egg whisk lightly Dredge each breast in the egg mixture, then coat with breadcrumbs mixed with Parmigiano . Press lightly to adhere.( no flour is necessary )

Sear

  • Heat olive oil in a large pan over medium heat. Sear chicken 3–4 minutes per side until golden brown.

Bake

  • Transfer seared chicken to an oven proof dish bake in a reheated 375°F (190°C) oven.
  • Bake for 10 minutes, until chicken is cooked through (internal temperature 165°F / 74°C) and cheese is melted.

Make the Garlic Parmesan Sauce

  • In a small saucepan, melt butter over medium heat.
  • Add garlic and sauté until fragrant (about 30 seconds).
  • Stir in heavy cream, simmer 2–3 minutes.
  • Whisk in Parmigiano, lemon zest, and lemon juice.
  • Season with salt and pepper to taste.

Serve

  • Plate the baked chicken and drizzle with garlic parmesan sauce.
  • Optional: serve with roasted vegetables, salad, or potatoes
Keyword Italian stuffed chicken breast, chicken Milanese recipe,