Chicken Marsala Milanese brings two beloved Italian classics together—crispy pan-fried chicken cutlets and a silky Marsala mushroom sauce. The result is a dish that feels comforting and sophisticated at the same time. You get golden, breaded chicken that stays tender inside, paired with a fragrant sauce layered with sweet Marsala wine, earthy mushrooms, and a touch of butter. It’s the kind of dinner that turns an ordinary evening into something special, yet it doesn’t ask you to spend hours in the kitchen. If you want a meal that impresses without stress, this recipe checks every box beautifully.

chicken steak pouring by champagne mushroom and pasta

Chicken Marsala Milanese

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4

Course: Main Course

Cuisine: American, Italian

Calories: 620

Ingredients Equipment Method Notes

Ingredients

For the Chicken Milanese

4 boneless skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs Italian-style or panko
½ cup grated Parmesan
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp dried oregano
¼ cup olive oil for frying
2 tbsp butter optional, for richer browning

For the Marsala Sauce

2 tbsp butter
1 tbsp olive oil
250 g mushrooms sliced (cremini or button)
2 cloves garlic minced
½ cup Marsala wine sweet or dry
1 cup chicken broth
½ cup heavy cream optional for a richer sauce
1 tsp fresh thyme or ½ tsp dried thyme
Salt and black pepper to taste
1 tbsp chopped parsley for garnish

Equipment

Cutting board
Sharp knife
Meat mallet or rolling pin
Shallow bowls for dredging
Large skillet (preferably stainless steel or cast-iron)
Wooden spoon or spatula
Tongs
Paper towels
Whisk

Method

1. Prepare the Chicken

Butterfly each chicken breast, then pound to an even ½-inch thickness.
Season both sides lightly with salt and pepper.
Set up three dredging bowls:
Bowl 1: flour
Bowl 2: beaten eggs
Bowl 3: breadcrumbs mixed with Parmesan, garlic powder, oregano, salt, and pepper
Dredge each piece of chicken in flour, shake off excess, dip in egg, then press firmly into the breadcrumb mixture.

2. Pan-Fry the Milanese

Heat olive oil (and butter, if using) in a large skillet over medium heat.
Cook the chicken 3–4 minutes per side until golden brown and fully cooked (internal temp 74°C / 165°F).
Transfer to a plate lined with paper towels. Keep warm.

3. Make the Marsala Sauce

In the same skillet, add butter and a splash of oil if needed.
Sauté mushrooms for 5 minutes until browned and soft.
Add garlic and thyme; cook 30 seconds until fragrant.
Pour in the Marsala wine and simmer 2–3 minutes to reduce slightly.
Add chicken broth and simmer until the sauce thickens a bit.
Stir in heavy cream if you prefer a richer sauce.
Season with salt and pepper.

4. Finish and Serve

Place the crispy chicken cutlets on plates or return them briefly to the pan.
Spoon the warm Marsala sauce over the top.
Garnish with chopped parsley.
Serve immediately with pasta, mashed potatoes, or a simple arugula salad.

Notes

Tips

Pound the chicken evenly so it fries uniformly and stays juicy.
Use sweet Marsala for a deeper caramel note or dry Marsala for a lighter, sharper finish.
Don’t crowd the pan—cook in batches to keep the chicken crisp.
For extra crunch, mix half panko and half Italian breadcrumbs.

Add a squeeze of lemon over the chicken right before serving to brighten the flavors.

Kathy Ang

Kathy is a restaurateur, artist, and blogger. After spending more than 10 years in the restaurant industry, she has decided to go digital and share her expertise and experience online.

Chicken Marsala Milanese