Crispy baked Chicken Milanese with a bright, peppery arugula salad is a restaurant-quality meal that’s easy to make at home. It’s fresh, family-friendly, and perfect for any night of the week.
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A Note From My Kitchen
There’s something that just works about the simplicity of Chicken Milanese. There’s no complicated sauce, just crispy, savory chicken complemented by a super fresh arugula salad dressed with a simple vinaigrette. It’s a meal I could happily eat every week.
If you’re not familiar, Chicken Milanese is a classic Italian dish made with thin chicken cutlets coated in breadcrumbs and pan-fried in oil until golden and crisp.
I’ve ditched the oil and the mess and instead bake a sheet pan full of breaded chicken cutlets, then melt a little shredded cheese on top for another layer of savory flavor. Baking them all at once means no standing at the stove cooking in batches, and cleanup is a breeze.
What’s not to love about crispy, cheese-topped chicken? Both the grownups and kids alike are going to love this one!
Table of Contents
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts are pounded thin so they cook quickly and evenly. After pounding, slice the large pieces in half to create four portions.
- Italian Seasoned Panko: Panko breadcrumbs create a light, crispy coating. Italian seasoned panko adds extra flavor. You can substitute plain panko mixed with a little Italian seasoning in a pinch.
- Parmesan Cheese: Grated Parmesan is mixed with the breadcrumbs to add flavor and help create a crisp coating. Additional shaved Parmesan is tossed with the salad for a salty finish.
- Eggs and Dijon Mustard: The eggs help the breadcrumbs adhere to the chicken. A small amount of Dijon mustard adds nice flavor to the coating.
- Mozzarella or Havarti Cheese: A layer of shredded cheese is added at the end and briefly broiled until melted. Mozzarella melts beautifully, but I love to use Havarti for it’s great meltability and rich flavor.
- Baby Arugula Salad: A simple salad of baby arugula, cherry or grape tomatoes, and shaved Parmesan is piled on top of the chicken before serving. The peppery greens add freshness that balances the crispy chicken and melted cheese.
- Simple Vinaigrette: Olive oil, red wine vinegar, garlic, a pinch of sugar, salt, and pepper are whisked together to create a light vinaigrette for the salad.
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How to Make Chicken Milanese
- Pound the chicken: Place the chicken breasts between sheets of plastic wrap and use the flat side of a meat mallet to pound them very thin. Slice the large pieces in half to create four portions and season with salt and pepper.
- Set up a breading station: Place the flour in one shallow dish. In a second dish, whisk the eggs with the Dijon mustard. In a third dish, combine the seasoned panko and grated Parmesan.
- Dredge in flour: Working with one piece at a time, dredge the chicken in the flour, shaking off any excess.
- Dip in the egg mixture: Coat the chicken in the egg mixture, making sure both sides are fully covered.
- Coat with breadcrumbs: Press the chicken into the seasoned panko and Parmesan mixture until well coated.
- Transfer to the baking sheet: Place the breaded cutlets on the prepared baking sheet and repeat with the remaining pieces.
- Bake the chicken: Bake until the coating is crisp and the chicken is cooked through, about 15 to 20 minutes.
- Add the cheese: Remove the baking sheet from the oven and top each piece with shredded cheese.
- Broil briefly: Return the baking sheet to the oven and broil for 1 to 2 minutes, until the cheese is melted and lightly golden.
- Toss the salad: Combine the arugula, tomatoes, and shaved Parmesan in a bowl. Drizzle with the vinaigrette and toss to coat. Serve the salad on the side or piled on top of the chicken.
Valerie’s Tips
Pound the chicken evenly. Pounding the cutlets to about ¼-inch thickness helps them cook quickly and ensures every piece stays tender.
Use a sheet pan large enough to space the chicken out. Leaving a little room between the cutlets helps the coating crisp up in the oven instead of steaming.
Spray the breaded chicken before baking. A light coating of oil helps the panko turn beautifully golden and crisp.
Use the convection setting if you have it. The circulating air helps the coating crisp up nicely in the oven, making it a great option for baked Milanese.
Serve with plenty of lemon wedges. A squeeze of fresh lemon right before serving brightens the whole dish and balances the crispy coating.
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Chicken Milanese
Ingredients
- 2 boneless skinless chicken breasts, about 1 ½ pounds
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour
- 1 cup Italian seasoned panko breadcrumbs
- ⅓ cup grated Parmesan
- 2 large eggs
- 1 teaspoon Dijon mustard
- 1 cup shredded mozzarella cheese or havarti cheese
- Lemon wedges, for serving
For the Salad
- 4 cups baby arugula
- 1 cup cherry or grape tomatoes, halved
- ¼ cup shaved Parmesan, or more to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- Pinch of sugar
- Salt and freshly ground black pepper, to taste
Instructions
- With an oven rack set in the center position, preheat oven to 425 °F convection. If you don’t have a convection setting, just increase the bake time slightly, as needed. Generously coat a large baking sheet with nonstick cooking spray (like avocado oil spray) or drizzle it with olive oil and spread it around.
- Working with one chicken breast at a time, place it between two sheets of plastic wrap and using the flat side of a meat mallet, pound it gently, flipping to pound both sides, until it’s about ¼-inch in thickness. Repeat with the 2nd chicken breast. Slice the now very large pieces of chicken in half for 4 servings. Season the chicken with salt and pepper, to taste, and set them aside.
- In one shallow plate add the flour. In another shallow plate add the breadcrumbs and Parmesan and in another plate, whisk the eggs with the Dijon mustard.
- Start by coating the chicken in the flour mixture, shaking off any excess. Dip it into the egg mixture next, coating both sides, then dredge it through the breadcrumb mixture, being sure it’s well coated. Place the breaded chicken on the prepared baking sheet and repeat with the remaining pieces.
- Spray the tops of each piece with additional nonstick cooking spray (or a drizzle of olive oil) and transfer the baking sheet to the oven for 15 to 20 minutes, or until the center has reached 165 °F. No need to flip.
- While the chicken is baking, add the arugula, cherry tomatoes, and shaved parmesan to a bowl. In a small bowl whisk the olive oil, vinegar, garlic, sugar, salt, and pepper, to taste. Drizzle the dressing over the salad and toss to combine.
- Remove the chicken from the oven and move the oven rack one position higher. Set the oven to BROIL.
- Top each piece of chicken with shredded cheese and return the baking sheet to the oven. Cook until the cheese has melted and is just beginning to be slightly golden. Remove from the oven and allow it to rest and cool slightly for 5 to 10 minutes.
- Serve the chicken with lemon wedges with the salad on the side or piled on top.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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