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This Crispy Baked Chicken Milanese is an easy weeknight dinner made with tender chicken breasts coated in a crunchy Parmesan breadcrumb crust and topped with plenty of melted mozzarella. Everything is baked in the oven instead of fried, then served with a fresh lemony arugula and tomato salad for a delicious dinner that’s ready in just 30 minutes.
Why You’ll Love This Chicken Milanese
- Baked, not fried: a wire rack and a hot oven get the breading properly crispy without a deep fryer or a mess of oil.
- Cheesy in the best way: a generous layer of melted mozzarella goes on right at the end, so it stays gooey instead of overcooked.
- Ready in about 30 minutes: quick enough for a weeknight, satisfying enough to serve to guests.
- Comes with its own salad: the lemony arugula on top means you don’t need to think about a side dish.
Ingredients You’ll Need
How We Make Crispy Cheesy Baked Chicken Milanese
- Pound the chicken: Pound the chicken breasts to ¼-inch thickness. Season with salt, pepper, and garlic powder.
- Bread: Place the flour, beaten eggs, and breadcrumb-Parmesan mixture in 3 separate shallow bowls.
- Coat the chicken in flour, then egg, then breadcrumbs.
- Bake: Place on the prepared rack and spray generously with cooking spray. Bake for 8 minutes, flip and spray again, then bake for 4–6 minutes.
- Add mozzarella: Top with mozzarella and bake for 2–4 minutes, until melted and the chicken reaches 165°F.
- Make the salad: Toss the arugula, tomatoes, and Parmesan with lemon juice and olive oil. Season with salt and pepper.
Our Honest Tip: Don’t Skip Spraying Both Sides
It might feel like an extra step, but that light coating of oil spray on both sides is what actually gets the breading crispy in the oven, since there’s no oil bath doing the work like there would be if you were frying. Skimp on it and you’ll end up with a paler, softer crust than you’re going for.
Recipe Variations
- Pesto Chicken Milanese-Spread a thin layer of pesto over the chicken before adding the mozzarella for an herby twist.
- Chicken Parmesan Milanese-Top with a spoonful of marinara sauce along with the mozzarella for a chicken parm-style finish.
- Spicy Chicken Milanese-Add a pinch of red pepper flakes to the breadcrumb mixture for a subtle kick.
- Prosciutto Chicken Milanese-Lay a thin slice of prosciutto over the chicken before topping with mozzarella for a salty, savory addition.
Serving Suggestions
- Garlic Bread-Great for the days when the arugula salad isn’t quite enough on its own.
- Roasted Potatoes-A heartier side if you want something more filling alongside the chicken.
- Pasta with Olive Oil and Garlic-A simple pasta on the side rounds out the meal nicely.
- A Glass of Crisp White Wine-Something like Pinot Grigio pairs really well with the lemony arugula and cheesy chicken.
Storing and Reheating
- Refrigerator: Store leftover chicken (without the salad) in an airtight container for up to 3 days.
- Reheating: Reheat in a 375°F oven for about 10 minutes to help the crust crisp back up. Microwaving works in a pinch but will soften the breading.
- Our advice: Make the salad fresh each time rather than storing it with the chicken, since the arugula wilts quickly once dressed.
Frequently Asked Questions
Yes, pre-cut chicken cutlets work great here and save you a step. Just check the thickness and adjust the bake time slightly if they’re thinner or thicker than a quarter inch.
This usually happens when the coating isn’t pressed on firmly enough, or the chicken is flipped too early. Press each layer on firmly during breading, and let the crust set for the first several minutes of baking before flipping.
Yes, provolone or a mix of mozzarella and provolone both melt beautifully and work as easy substitutes if that’s what you have on hand.
You can bread the chicken up to a few hours ahead and keep it covered in the refrigerator until you’re ready to bake. We wouldn’t recommend fully baking it too far in advance, since the crust is best fresh out of the oven.
More Baked Chicken Breast Recipes
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Crispy Cheesy Baked Chicken Milanese
Ingredients
Chicken
- 4 large chicken breasts, boneless and skinless
- 1 teaspoon kosher salt
- ½ teaspoon EACH: freshly ground black pepper, garlic powder
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup Italian-seasoned breadcrumbs
- ½ cup panko breadcrumbs
- ½ cup finely grated Parmesan cheese
- Olive oil spray
- 2 cups shredded mozzarella cheese
Arugula Salad
- 4 cups baby arugula
- 1 cup cherry tomatoes, halved
- ¼ cup shaved Parmesan cheese
- 1½ tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425°F. Place a wire rack on a large baking sheet and spray it with cooking spray. If you don't have a wire rack, lightly grease the baking sheet.
- Pound the chicken each chicken breast with a meat mallet until about ¼-inch thick. Season both sides with salt, pepper, and garlic powder.
- Set up 3 shallow bowls. Add the flour to the first bowl. Beat the eggs in the second. In the third, mix the panko, Italian breadcrumbs, and Parmesan.
- Bread the chicken. Coat each chicken breast in flour and shake off the excess. Dip it in the beaten eggs, then coat it well with the breadcrumb mixture. Press the breadcrumbs onto the chicken so they stick.
- Place the breaded chicken on the prepared wire rack. Spray the tops generously with cooking spray to help them get golden and crispy.
- Bake for 8 minutes. Flip the chicken, spray the other side with cooking spray, and bake for another 4–6 minutes, until golden and almost cooked through.
- Add the cheese. Divide the mozzarella evenly over the chicken. Bake for another 2–4 minutes, until the cheese is melted and the chicken reaches 165°F in the center.
- Make the salad. While the chicken finishes baking, add the arugula, tomatoes, and shaved Parmesan to a large bowl. Drizzle with the lemon juice and olive oil. Season with salt and pepper and toss gently.
- Serve immediately with the arugula salad and lemon wedges on the side. Enjoy!
Notes
- Pound evenly: Pound the chicken breasts to about ¼-inch thickness so they cook quickly and evenly.
- Help the breading stick: Press the breadcrumb mixture firmly onto the chicken, especially around the edges.
- Don’t skip the oil spray: A generous coating helps the breading turn golden and crispy in the oven.
- Use a wire rack if possible: It allows hot air to circulate underneath the chicken, helping both sides stay crisp.
- Don’t overcook: Add the mozzarella when the chicken is almost done, then cook just until the cheese melts and the chicken reaches 165°F internally.
- Toss the salad last: Dress the arugula right before serving so it stays fresh and doesn’t wilt.
- No wire rack? Bake directly on a well-greased baking sheet and flip the chicken halfway through cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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