Giant Chicken Milanese
This Giant Chicken Milanese features a seasoned ground chicken patty, rolled thin, breaded in panko, and baked on a sheet pan until golden and crisp. It's a shareable, weeknight-friendly take on a classic, topped with a bright arugula salad.
Equipment
- sheet pan large
- Parchment Paper
- Rolling Pin
Ingredients
- 1 lb 93% ground chicken (not breast)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 6 tablespoons Parmesan (grated and shaved)
- ¼ cup all purpose flour (divided)
- 2 large eggs (whisked)
- 1¼ cup seasoned panko crumbs (or gluten-free panko)
- 3 cups baby arugula
- 1 lemon (cut into wedges, or more if desired)
Instructions
- Preheat the oven to 400°F.
- Mix the ground chicken, garlic powder, onion powder, salt, and ¼ cup of grated parmesan in a medium bowl.
- Line a baking sheet with parchment paper and dust it with 2 tablespoons of flour, then place the chicken in the center and press it into a rough disk.
- Sprinkle the top with the remaining 2 tablespoons of flour and cover with another sheet of parchment paper.
- Roll the chicken into one large cutlet about ¼-inch thick.
- Peel off the top parchment gently and press back any bits of chicken that cling to the paper.
- Brush the top with half of the whisked egg, then cover it with ¾ cup of panko crumbs and press the crumbs in firmly.
- Spray a second baking sheet with olive oil spray and flip the cutlet onto it so the breaded side lands down.
- Brush the top with the remaining egg, add the rest of the panko, press again, and spray the surface with more cooking spray.
- Bake for 25 to 30 minutes, then check that the underside is turning golden brown before raising the oven to 425°F for 5 more minutes. The finished cutlet should be golden, firm to the touch, and cooked through; poultry is best cooked to 165°F, as noted in USDA poultry temperature guidance.
- While the chicken bakes, toss the arugula with the remaining 2 tablespoons shaved parmesan, 1 tablespoon olive oil, and lemon juice in a medium bowl.
- Serve the giant cutlet topped with the arugula salad, more shaved parm, and plenty of lemon juice.
Notes
Flipping tip: To flip the cutlet without it breaking, use two baking sheets. Bread the first side, place a second oiled sheet pan on top, hold both pans tightly, and flip the stack in one quick, confident motion.
Crispy crust: Use panko breadcrumbs, press them firmly into the egg wash, be generous with cooking spray, and finish baking at 425°F for the last 5 minutes to get a deeply golden and crisp crust.
Make-ahead: You can form and bread the raw cutlet on its parchment-lined sheet pan, cover it, and refrigerate for up to 4 hours before baking.
Storage and reheating: Store the cooled cutlet and salad separately in the refrigerator. To reheat, place the cutlet in a 375°F oven or air fryer for 5-10 minutes until hot and crisp. Avoid the microwave.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.