Crispy Baked Chicken Milanese is perfect for an easy, weeknight meal! Perfect with a peppery arugula salad, roasted potatoes, or macaroni and cheese – it’s a guaranteed winner in your household!
This version of Chicken Milanese uses crushed cornflakes and almond flour to create that crispy, deep fried taste, but is oven-baked instead!
I love fried chicken in all its glorious forms: chicken nuggets, popcorn chicken, chicken wings, you name it. But…I DO NOT love the mess it leaves in the kitchen. The oil splatters, the messy skillet, and that stale “fried” smell that can linger until the next morning. You know EXACTLY what I mean!
So – I set out to make a healthier, baked version that still has that satisfying crunch of a great fried, breaded chicken cutlet. Crispy Baked Chicken Milanese for the win!
You can double this recipe and use it for meal prep too! Bake ahead and use for lunches on top of salad! I love to make an Orange, Walnut and Arugula Salad or some awesome roasted veggies like Holiday Roasted Vegetable Medley, for quick, flavorful, and nutritious work lunches!
Chicken tenderloins would be a great substitution too! Kids will love how crunchy their baked chicken fingers are!
I’m hungry! Let’s cook together!
How to Make Crispy Baked Chicken Milanese
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Set aside.
Whisk together the egg, ½ tsp. salt, ½ tsp. pepper, and water in a shallow dish.
In another shallow dish, combine crushed corn flakes, almond flour, paprika, cayenne pepper, sea salt, and black pepper.
Take each chicken cutlet and dip it into the egg wash, coating both sides. Then dredge it in the corn flake mixture, coating both sides. Press the cornflake mixture into the chicken. Lay it on the baking sheet.
Continue until you have coated all of the chicken cutlets. You will have approximately 4-5 cutlets.
Lightly spray both sides of the breaded cutlets with the non-aerosol olive oil. Place in the oven and bake for 10 minutes. Flip the cutlets over and continue baking for an additional 12-15 minutes until chicken is cooked through to an internal temperature of 165°F.
Serve with your favorite sides and enjoy!
Try serving this with Orange, Walnut and Arugula Salad! It’s sooo good!
Note: You can make your own chicken cutlets by slicing 2-3 boneless chicken breasts in half, lengthwise (butterfly) and pounding out to about a ½” thickness. To save time, I usually buy the prepared chicken cutlets at the store.
Crispy Baked Chicken Milanese
Ingredients
Ingredients:
- 1 ½ lb. chicken cutlets see Note
- 1 egg + 1 Tbsp. water
- 1 cup crushed cornflakes
- ½ cup almond flour
- 1 tsp. paprika
- 1 tsp. Italian seasoning
- ¼ tsp. cayenne pepper
- 1 tsp. sea salt divided
- 1 tsp. black pepper divided
- Non-aerosol olive oil spray
Instructions
Instructions:
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Set aside.
- Whisk together the egg, ½ tsp. salt, ½ tsp. pepper, and water in a shallow dish.
- In another shallow dish, combine crushed corn flakes, almond flour, paprika, cayenne pepper, sea salt, and black pepper.
- Take each chicken cutlet and dip it into the egg wash, coating both sides. Then dredge it in the corn flake mixture, coating both sides. Press the cornflake mixture into the chicken. Lay it on the baking sheet.
- Continue until you have coated all of the chicken cutlets. You will have approximately 4-5 cutlets.
- Lightly spray both sides of the breaded cutlets with the non-aerosol olive oil. Place in the oven and bake for 10 minutes. Flip the cutlets over and continue baking for an additional 12-15 minutes until chicken is cooked through to an internal temperature of 165°F.
- Serve with your favorite sides and enjoy!