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Chicken Milanese gets a fresh, weeknight-friendly twist with this crispy lemon, garlic, and parmesan baked version. Served as a complete sheet pan dinner with tender potatoes and green beans, everything is coated in a rich garlic butter sauce for maximum flavor.
Forget the frying pan; this chicken milanese recipe gives you all the crunch without the fuss. Juicy, golden breaded chicken cutlets (often called schnitzels or milanesa bake in the oven until perfectly crisp, capturing that deep-fried taste without the oil. It’s an easy, wholesome take on lemon chicken milanese that feels just as indulgent as the classic.
What Makes This Recipe Work
This Chicken Milanese is the best of both words: it keeps all the crispy, golden texture you love about classic fried chicken cutlets, but bakes right in the oven for a lighter, easier approach. Paired with tender potatoes and green beans, it transforms into a full sheet pan dinner without any extra effort.
The blend of lemon, garlic, and parmesan takes this chicken milanese recipe to the next level, giving every bite brightness and depth. A drizzle of buttery garlic sauce ties it all together, making this dish taste just as indulgent as traditional lemon chicken milanese—without needing a skillet of hot oil.
What Goes Into Chicken Milanese
This baked Chicken Milanese keeps things simple with everyday staples that deliver big flavor.
- Chicken Breasts: Lean, boneless fillets are perfect for breading. You can also use thighs if you prefer rich flavor.
- Breadcrumbs: Create that irresistible golden crunch without frying, giving the cutlets their signature crisp texture.
- Parmesan Cheese: Freshly grated parmesan melts into the coating for a nutty, savory finish that pairs beautifully with the lemon.
- Lemon Juice: A squeeze of citrus brightens up the chicken and vegetables, balancing the richness of the garlic butter sauce.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chicken Milanese
- Preheat Oven: Set the oven to 200°C | 400°F and lightly grease a large baking sheet with cooking spray or a thin coating of oil.
- Make Egg Mixture: In a large bowl, whisk together the egg, lemon juice, minced garlic, parsley, salt, and pepper until well combined.
- Marinate Chicken: Add the chicken breasts to the bowl, turning to coat evenly, and refrigerate for 30-60 minutes if time allows.
- Mix Crumb Coating: In another bowl, combine the breadcrumbs with freshly grated parmesan cheese until evenly blended.
- Coat Chicken: Dredge each marinated chicken piece in the crumb mixture, pressing lightly to help the coating stick on all sides.
- Arrange on Pan: Place the breaded chicken onto the baking sheet, spray lightly with oil, and scatter the potatoes around. Toss potatoes with half of the garlic butter mixture to coat.
- Bake First Round: Bake in the oven for 15 minutes, allowing the chicken to begin crisping and the potatoes to roast.
- Finish and Serve: Flip chicken, push potatoes to the side, and add beans. Pour over the butter, broil for 10 minutes until cooked through, then sprinkle with parsley.
A plate of crispy Chicken Milanese already feels complete with potatoes and green beans, but adding a comforting starter makes it extra special. A bowl of Decadent Lobster Bisque brings a rich, velvety touch that pairs beautifully with the lemon and parmesan flavors in the chicken.
If you’re after something heartier, Chicken Corn Chowder is creamy, satisfying, and perfect for soaking up with a piece of crusty bread on the side. For a classic option, you can’t go wrong with French Onion Soup, topped with melted cheese and toasted bread that balances the crisp breaded chicken with savory, caramelized flavor.
Recipe FAQ’s
For maximum crunch, coat the chicken thoroughly in the breadcrumb and parmesan mixture, spray lightly with oil, and bake at high heat. This gives the same golden texture as fried cutlets.
A simple garlic butter sauce is classic, but you can also try a light tomato-based sauce or a drizzle of lemon butter for extra brightness. Many consider a quick pan sauce to be the best chicken milanese sauce.
Absolutely. Place the breaded cutlets in a single layer in your air fryer basket, spray with oil, and cook at 200°C | 400°F until golden and crispy.
Baked Chicken Milanese ON VIDEO!
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Crispy Parmesan Baked Chicken with Veggies (Milanese)
A CAFEDELITES© ORIGINAL RECIPE
Ingredients
For The Chicken:
- 1 egg large
- 2 tablespoons lemon juice or juice of 1/2 a lemon
- 2 teaspoons garlic minced
- 1/2 tablespoon fresh parsley chopped
- 1/2 teaspoon salt to season
- 1/2 teaspoon pepper to season
- 1/2 cup breadcrumbs
- 1/3 cup parmesan cheese fresh grated
- 4 skinless boneless chicken breasts or thighs
For The Veggies:
- 8-10 baby potatoes quartered
- 1/2 cup butter melted
- 2 teaspoons garlic minced
- 1 pinch salt to taste
- 1 pound green beans cut into thirds
Instructions
- Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
- In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
- Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*
- In another bowl, combine the breadcrumbs with the parmesan cheese.
- Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
- Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
- Bake in preheated oven for 15 minutes.
- Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
- Sprinkle with fresh chopped parsley (optional), and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome! Made it with skinless thighs since it’s what I had. Had to tweak the timing but yum! My
Husband actually liked the Kalamata olives!
This was amazing! The only different thing I did was that I used ground up pork rinds instead of bread crumbs to make it gluten free. The flavor was amazing and it was devoured!
This is my favorite go-to recipe after work. It’s quick and easy, but SO juicy and delicious! Plus, my whole family loves it.
Juicy, flavorful and easy. I was nervous about the baking instructions but trust the process…just don’t put the tray close to the boiler, leave it in the center of the oven.
I’m so happy to know this recipe was a hit Judi!
What i love about this recipe is that it’s maximum taste with minimum effort. You don’t have to invest a lot of time making it and that’s what i was looking for. Also, I appreciated the accompaniment suggestions, Thank you!. I’ve just cooked it and my husband, who is VERY selective in his compliments, said he would eat this every day! That is praise indeed!