Baked Chicken Milanese

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These Baked Chicken Milanese cutlets deliver all the crunch and golden goodness of classic fried chicken—without the oil-splattered stovetop. Thinly pounded chicken breasts are coated in a Parmesan breadcrumb crust, then baked until irresistibly crisp and juicy. Finish with fresh parsley and a squeeze of lemon for a bright, restaurant-worthy dinner any night of the week.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup breadcrumbs (preferably panko)
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper (plus more to taste)
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
  2. Place the chicken breasts between two sheets of plastic wrap or parchment. Pound to an even 1/2-inch thickness using a meat mallet or rolling pin.
  3. Season the chicken lightly on both sides with a pinch of salt and pepper.
  4. In a shallow bowl, whisk together the eggs, Dijon mustard, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon pepper until well combined.
  5. In a second shallow bowl, combine the breadcrumbs and grated Parmesan cheese, stirring to distribute the cheese evenly.
  6. Place the flour in a third shallow bowl or plate.
  7. Working one piece at a time, dredge each chicken breast in the flour, shaking off any excess.
  8. Dip the floured chicken into the egg mixture, letting any extra drip back into the bowl.
  9. Transfer the chicken to the breadcrumb mixture, pressing gently on both sides so the coating fully adheres.
  10. Arrange the coated chicken cutlets on the prepared baking sheet in a single layer, leaving space between each piece.
  11. Drizzle the olive oil evenly over the tops of the cutlets, or lightly mist with olive oil spray for extra crispness.
  12. Bake for 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the coating is golden brown and crispy.
  13. For extra color, switch the oven to broil for the last 1–2 minutes, watching closely so the crumbs don’t burn.
  14. Remove from the oven and let the chicken rest for 3–5 minutes.
  15. Garnish with chopped fresh parsley and serve hot with lemon wedges for squeezing over the cutlets.

Variation

  1. Swap in Italian-seasoned breadcrumbs and add 1 teaspoon dried Italian herbs to the breadcrumb mixture for an herby twist.
  2. Turn it into Chicken Milanese salad by serving sliced cutlets over arugula, cherry tomatoes, and shaved Parmesan, dressed with lemon and olive oil.
  3. Make it spicy by adding 1/2–1 teaspoon red pepper flakes or a pinch of cayenne to the breadcrumb mixture.

Cooking Notes

  1. Pounding the chicken to an even thickness helps it cook quickly and prevents dry or undercooked spots.
  2. For maximum crispiness, avoid overcrowding the baking sheet air needs to circulate around each cutlet.
  3. If using regular fine breadcrumbs instead of panko, reduce the baking time by a few minutes and watch closely to prevent overbrowning.

Serving Suggestions

  1. Serve with a simple green salad and roasted potatoes or steamed green beans for a balanced meal.
  2. Pair with buttered pasta or lemony spaghetti aglio e olio to echo the bright flavors of the chicken.
  3. Top with a light marinara and a sprinkle of extra Parmesan for a baked “chicken Parm”–style twist.

Tips

  • Pat the chicken dry with paper towels before breading so the coating adheres better and stays crisp.
  • Use one hand for dry ingredients and one hand for wet during breading to avoid clumpy, breaded fingers.
  • If making ahead, bread the chicken and refrigerate on a baking sheet for up to 6 hours, then bake just before serving.

Prep Time:

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Nutritional Information (Per Serving)

  • Calories: 350 kcal
  • Protein: 38 g
  • Sodium: 520 mg

Frequently Asked Questions

  1. Can I use chicken thighs instead of breasts?
    Yes. Use boneless, skinless thighs, trim excess fat, and pound to an even thickness. Cooking time may increase by 3–5 minutes; check for 165°F (74°C) internal temperature.
  2. Can I make this gluten-free?
    Yes. Use gluten-free panko-style breadcrumbs and substitute a 1:1 gluten-free flour blend for the all-purpose flour.
  3. How do I reheat leftovers and keep them crispy?
    Reheat in a 375°F (190°C) oven or air fryer for 8–10 minutes until warmed through and crisp again. Avoid microwaving, which softens the coating.
  4. Can I freeze the breaded chicken?
    Yes. Arrange uncooked breaded cutlets on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 400°F (200°C) for 25–30 minutes, or until cooked through and crispy.

Conclusion

Baked Chicken Milanese brings all the crunch and flavor of classic cutlets with a lighter, oven-baked spin. Thin, tender chicken is wrapped in a Parmesan breadcrumb crust that turns irresistibly golden in the oven, needing only a shower of parsley and a squeeze of lemon. It’s fast enough for weeknights yet special enough to feel like a restaurant-style meal at home.

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Baked Chicken Milanese

  • Author: Avery
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Omnivore
Print Recipe

Description

These Baked Chicken Milanese cutlets deliver all the crunch and golden goodness of classic fried chicken without the oil-splattered stovetop. Thinly pounded chicken breasts are coated in a Parmesan breadcrumb crust, then baked until irresistibly crisp and juicy. Finish with fresh parsley and a squeeze of lemon for a bright, restaurant-worthy dinner any night of the week.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup breadcrumbs (preferably panko)
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper (plus more to taste)
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
  2. Place the chicken breasts between two sheets of plastic wrap or parchment. Pound to an even 1/2-inch thickness using a meat mallet or rolling pin.
  3. Season the chicken lightly on both sides with a pinch of salt and pepper.
  4. In a shallow bowl, whisk together the eggs, Dijon mustard, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon pepper until well combined.
  5. In a second shallow bowl, combine the breadcrumbs and grated Parmesan cheese, stirring to distribute the cheese evenly.
  6. Place the flour in a third shallow bowl or plate.
  7. Working one piece at a time, dredge each chicken breast in the flour, shaking off any excess.
  8. Dip the floured chicken into the egg mixture, letting any extra drip back into the bowl.
  9. Transfer the chicken to the breadcrumb mixture, pressing gently on both sides so the coating fully adheres.
  10. Arrange the coated chicken cutlets on the prepared baking sheet in a single layer, leaving space between each piece.
  11. Drizzle the olive oil evenly over the tops of the cutlets, or lightly mist with olive oil spray for extra crispness.
  12. Bake for 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the coating is golden brown and crispy.
  13. For extra color, switch the oven to broil for the last 1–2 minutes, watching closely so the crumbs don’t burn.
  14. Remove from the oven and let the chicken rest for 3–5 minutes.
  15. Garnish with chopped fresh parsley and serve hot with lemon wedges for squeezing over the cutlets.

Notes

  • For extra-crispy cutlets, lightly toast the panko breadcrumbs in a dry skillet over medium heat for 3–4 minutes before breading.
  • If your chicken breasts are very large, you can slice them horizontally in half to create thinner cutlets before pounding.
  • Season the flour lightly with salt and pepper for an extra layer of flavor in every bite.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 chicken cutlet (1/4 of recipe)
  • Calories: 350 kcal
  • Sugar: 1 g
  • Sodium: 520 mg
  • Fat: 14 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 38 g
  • Cholesterol: 180 mg

Keywords: baked chicken milanese, crispy baked chicken cutlets, parmesan chicken, easy weeknight dinner, healthy chicken recipe, oven fried chicken

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