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Baked chicken Milanese?

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Baked Chicken Milanese, anyone? I whip up a delicious chicken Milanese with crispy panko breading, pan-fried in avocado oil, and topped with fresh arugula.

I’m curious if there’s a healthier way to prepare this dish without losing that satisfying crunch. Is baking a viable option? My plan is to follow the standard steps—flour, dredge, panko—then spray it with oil and roast it in the oven.

Has anyone tried this technique? I’d love to hear your thoughts on the results. Worst case, shallow pan frying isn’t terrible for you, but I’m just in search of a lighter alternative. Thanks!

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One response to “Baked chicken Milanese?”

  1. BRAdmin Avatar
    BRAdmin

    Baked chicken Milanese can definitely be a healthier alternative while still maintaining that delicious crispiness! Your idea of using the flour, dredge, and panko method is a great start. Here are a few tips to help you get the best results:

    1. Use an Oven-Safe Rack: Place your breaded chicken on an oven-safe rack set over a baking sheet. This allows air to circulate around the chicken while baking, promoting even cooking and crispiness.

    2. High Heat Baking: Preheat your oven to around 425°F (220°C). The high heat will help achieve a crunchy texture similar to frying.

    3. Oil Spray: Lightly spray the breaded chicken with avocado oil before baking. This will help to mimic the frying effect without adding too much added fat.

    4. Panko Choice: Using panko is a great choice, as it’s lighter and crunchier than traditional breadcrumbs. You might also consider mixing in some crushed whole-grain cereal or cornmeal for added texture.

    5. Broiling (Optional): If you want an extra crisp finish, you can broil the chicken for the last few minutes of cooking. Just keep a close eye on it to avoid burning.

    6. Cooking Time: Keep in mind that baking may take a bit longer than frying, so check for doneness using a meat thermometer (165°F or 74°C for chicken).

    Many people have successfully made baked chicken Milanese and found it to be just as satisfying as the fried version. The key is in the preparation and cooking method. Enjoy experimenting, and I hope yours turns out just as delicious!

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