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Crispy Sheet Pan Chicken Milanese

15 Minutes + 40 Minutes Baking



It takes just 30 minutes to whip up restaurant-quality Crispy Sheet Pan Chicken Milanese paired with a refreshing arugula salad. Elevate your dining with this Italian-inspired masterpiece that brings a touch of gourmet to your table, all within the comfort of your bustling week.

And after you try this recipe, also give a shot to Sheet Pan Greek Chicken and Potatoes!



Adjust Servings
700 grams baby potatoes
2 garlic cloves
50 grams parmesan cheese
1 tablespoon olive oil
500 grams chicken breasts
100 grams panko breadcrumbs
2 tablespoons melted butter
1 teaspoon italian seasoning
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
For Arugula Salad
2 handfuls of arugula
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon ground black pepper
1/2 teaspoon salt
Nutritional Information
536 Calories
22 g Fat
31 g Protein
50 g Carbs
1 g Sugars


Prepare the Potatoes
Preheat your oven to 200°C. Wash and cut the baby potatoes into bite-sized pieces. In a bowl, toss the potatoes with olive oil, 1/2 teaspoon salt, and grated Parmesan cheese. Spread them on a baking sheet and bake for 20 minutes until golden and tender.
While the potatoes are baking, slice the chicken breasts into thin cutlets. Tenderize them slightly by gently pounding them with a meat mallet. Season both sides with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Mark as complete
Breading the Chicken
In a shallow bowl, mix the panko breadcrumbs and Italian seasoning. Brush each side of the chicken cutlets with melted butter, then coat them evenly with the breadcrumb mixture, pressing gently to adhere.
After the potatoes have baked for 20 minutes, arrange the breaded chicken cutlets on the same baking sheet. Bake for an additional 20 minutes or until the chicken is cooked through and the breadcrumbs are crispy.
Mark as complete
Prepare Arugula Salad
In the same bowl you used for potatoes, place the arugula. Drizzle olive oil and balsamic vinegar over the arugula. Season with 1/4 teaspoon of black pepper and 1/2 teaspoon of salt. Toss to combine, ensuring the arugula is coated evenly.
Once the chicken and potatoes are done, serve them alongside the arugula salad and enjoy!
Mark as complete
Ensure baby potatoes are cut to a consistent size for even cooking.
Pat the breadcrumbs gently onto the chicken to help them adhere well.
Replace Parmesan with Pecorino Romano for a tangy twist, or use cheddar for a milder taste.
Store any remaining chicken Milanese and potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness. The arugula salad is best enjoyed fresh, so prepare it when serving.

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