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Baked Chicken Milanese

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

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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Find it online: https://averyrecipes.com/baked-chicken-milanese/