Baked Chicken Milanese with Arugula Salad and Balsamic Vinaigrette
Probably the recipe I get requested the most from my customers! Described as a “family favorite” or “crowd-pleaser” – it’s a hit every time.
If you’re looking for a simple recipe for crispy chicken, look no further! This oven-baked Milanese chicken is a lighter yet equally delicious version of the Italian classic. Prepared without frying, it remains as crispy as breaded chicken while being healthier due to being baked in the oven.
Why make this recipe?
- A classic everyone loves – Perfect for family or guests, it’s a true crowd-pleaser.
- Crispy without frying – Baking gives it a nice golden crust with less oil.
- A complete and balanced meal – Served with arugula salad and a simple, fresh balsamic dressing.
- Quick and easy to prepare – Ideal for a weeknight dinner.
- Always a hit – This is the recipe my clients request the most!
The tools I recommend:
Preheat the oven to 200°C (400°F).
Pat the chicken breasts dry with a paper towel. Slice them in half lengthwise.
Flatten each piece using a rolling pin (yes, really!) or a meat tenderizer.
Season with salt and pepper. Set aside.
In three shallow bowls or baking sheets, set up your breading station:
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In the first bowl, combine flour and cornstarch.
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In the second, whisk together the eggs and milk (or water).
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In the third, mix the panko, thyme, and grated parmesan.
Set everything aside and get ready to bread.
Coat each chicken cutlet first in the flour mixture, then dip into the egg mixture, and finally coat well with the panko mixture.
Place the breaded chicken pieces on a wire rack set over a baking sheet.
Lightly spray or drizzle oil on both sides.
Bake for 10 minutes, flip, and bake for another 10 minutes until golden and cooked through.
Remove from the oven and set aside.
In a bowl or mason jar with a lid, mix together the olive oil, balsamic reduction, white wine vinegar, salt, and pepper.
In a large mixing bowl, toss the arugula with the vinaigrette.
Top with thinly sliced shallot and grated Parmigiano Reggiano.
Bon appetit and enjoy!
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