Chicken Milanese are crispy chicken cutlets baked in the oven, not fried, and served with a zesty green salad. This quick and easy meal can be on the table in 30 minutes!
Milanese is derived from an Italian dish, veal milanese meaning the breading has parmesan in it. Otherwise it’s really not that different from a breaded cutlet or schnitzel. Adding parmesan to the breading adds a burst of flavour you didn’t know was there.
Using toasted breadcrumbs makes this dish look like it has a good fry on the outside when really it’s baked in the oven so way healthier!
Chicken breasts are the ultimate canvas where you can make so many recipes using this part of the bird. Less fat in the meat can also mean they can dry out quicker when cooking so timing is key to a moist meal.
Dredging thin slices of meat in flour, eggs and breadcrumbs is fairly easy to do and you can use more than just chicken breasts to make this meal. Pork, veal or lamb chops are also a great option for breading. We’ve been known to chop up some fresh oregano, basil, rosemary or parsley and mix into the breadcrumbs. Dried herbs work well too.
Chicken Milanese can be made in a few different ways. It typical to fry the chicken in some oil in a pan on the stove. I like to bake the chicken in the oven as it still crisps up and tastes great. The dressing on the salad is olive oil, lemon juice, salt and pepper. Dress it and serve it as is.
Ready to get cooking?! Here’s a few things to consider.
- Make sure you salt and pepper both your flour and your bread crumbs.
- If you can’t find toasted breadcrumbs, you could either toast them yourself lightly in a frying pan, or use non toasted.
- Use whatever lettuce you can get your hands on.
- Dress the salad just before serving.
Preparing something milanese (or milanesa) style means dredging thin slices of meat in eggs and seasoned bread crumbs and frying them.
Looking for more quick, easy meal ideas, check out these recipes!
- Thai Salad with Jalapeno and Mint
- Simple Chicken Fajitas
- Maple Soy Pork Chops
- Spaghetti with Italian Sausages
- Banh Mi Sliders
- Crunchy Asian Chicken Salad
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 6 boneless, skinless chicken breast halves Total 3 whole chicken breasts
- 1 1/2 cups toasted bread crumbs
- 1/2 cup all purpose flour
- 2 large eggs beaten
- 1/2 lemon juice
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper
- 4 cups arugula and spinach
- Half a small spanish onion sliced thin
- 1/4 cup cherry tomatoes halved
- lemon wedges for plate
- cooking oil
- Preheat oven to 425 F.
- Place chicken breasts between 2 sheets of wax paper and pound with a mallet or rolling pin to about 1/2 inch thick. Set aside.
- You will need 3 pie plates or similar size vessels. In first add flour and a sprinkle of salt and pepper and mix. Second add your beaten eggs. Third is your bread crumbs, parmesan cheese and salt and pepper.
- Dredge chicken in flour coating all over. Dip in eggs and finally in bread crumbs. Spray oil on rack and place on rack on baking sheet.
- Bake (no need to flip) for about 10-15 minutes until browned and cooked through.
- While chicken is cooking whisk together olive oil and lemon juice. Add in a pinch of salt and pepper. Add arugula & spinach, red onion and cherry tomatoes and toss until mixed.
- Serve salad on top of chicken with a lemon wedge.