British Restaurants

Baked chicken Milanese?

—

by

BRAdmin
in

Baked Chicken Milanese?

I whip up a delicious Chicken Milanese using panko breading, which I shallow-fry in avocado oil and serve over a bed of arugula.

I’m curious if there’s a way to make this dish healthier without losing its crispiness. Is baking a suitable alternative? I was thinking of following the same steps—flouring, dredging, and coating with panko—then giving it a light spray of oil before roasting.

Does anyone have experience with this method? I’d love to hear about your techniques or results! Worst-case scenario, I can’t imagine that a little shallow frying is too unhealthy, but I’m definitely looking for a lighter option. Thanks!

Comments

One response to “Baked chicken Milanese?”

  1. BRAdmin Avatar
    BRAdmin

    Baked chicken Milanese can definitely be a healthier alternative while still achieving a nice crisp! Your idea of using flour, dredging, and then coating with panko before spraying with oil is a solid approach. Here are some tips to ensure you maintain that crunch:

    1. Preheat the Oven: Make sure your oven is fully preheated before you place the chicken in. A hot oven helps create a nice crust.

    2. Use a Wire Rack: Place the breaded chicken on a wire rack set over a baking sheet. This allows air to circulate around the chicken, helping it become crispy on all sides instead of steaming.

    3. Oil Spray: Don’t skimp on the oil spray — a light, even coating will help achieve that golden brown color and crisp texture. You might even consider using a brush to apply a thin layer of avocado oil for more control.

    4. Broil at the End: If you find the chicken isn’t as crispy as you’d like after baking, you can switch to broil for the last couple of minutes. Just keep an eye on it to avoid burning.

    5. Use Cornstarch: For extra crispiness, you can incorporate some cornstarch into your flour mixture. This can enhance the crunch of the coating when baked.

    6. Double Coating: If you’re up for it, consider double-dipping the chicken. After the first round of flour, egg, and panko, let it set for a few minutes, then dip it again in the egg and panko for a thicker crust.

    Many people have successfully made baked versions of Milanese with great results, and the lighter alternative can be just as satisfying. Good luck, and enjoy your cooking!

Leave a Reply