I usually fry my chicken when I make chicken milanese but decided to try baking it instead. Result: just as delicious as frying and the chicken was juicer! Instead of coating the chicken with flour and egg as I usually do to make milanese, I dipped each chicken breast into a mixture of olive oil and lemon juice. I felt better about myself knowing that it wasn’t fried (since it’s such a big different right? hehe). I made a simple salad of greens and put on top of the chicken… it was a great combination and was a light & fresh meal! Next time you are craving chicken milanese, try this recipe! 🙂
Recipe for baked chicken milanese with arugula salad & tomatoes courtesy of:
For the Salad:
1 tbsp olive oil
2 tbsp balsamic vinegar
5 medium ripe tomatoes, diced
1/4 small red onion, sliced thin
1 tbsp chopped fresh basil
kosher salt and pepper to taste
6 cups baby arugula
For the chicken:
24 oz (3) boneless skinless chicken breasts, sliced in half lengthwise
3/4 cup Italian seasoned breadcrumbs
1/3 cup grated Romano cheese (or parmesan)
1 lemon, juice of
1 tbsp olive oil
fresh cracked black pepper
olive oil spray (I used my misto)
In a medium bowl, whisk olive oil and balsamic. Add tomatoes, basil and onions; season with salt and pepper. and toss. Set aside at least 10 minutes so the juices combine.
Preheat oven to 450°. Place a large baking pan in the oven to get hot.
Combine breadcrumbs and grated cheese in one bowl. In another bowl combine olive oil, lemon juice, and pepper.
Lightly pound chicken breasts into cutlets, you should have 6. Wash and dry cutlets well with paper towels; season with salt and pepper.
Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.
Remove the baking pan from the oven and spray with cooking spray. Place the chicken on the baking sheets and spray with olive oil spray on top.
Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden. Remove from the oven and top with arugula and tomato salad on top.