Crispy Cheesy Baked Chicken Milanese

Crispy baked Chicken Milanese topped with melted mozzarella, arugula, cherry tomatoes, and shaved Parmesan.

Crispy Cheesy Baked Chicken Milanese

This Crispy Cheesy Baked Chicken Milanese is coated in a crunchy Parmesan breadcrumb crust, baked until golden, then topped with plenty of melty mozzarella. Serve it with a fresh lemony arugula and tomato salad for an easy, satisfying dinner that's ready in just 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Chicken breast recipes

Cuisine: American, Italian/American

Keyword: baked chicken milanese, chicken milanese

Servings:

Author: Tatiana

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.

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