Crispy Baked Chicken Milanese

Belinda Bartholomew

Chicken cutlets seasoned, breaded, and baked to golden, crispy perfection!

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mediterranean

Servings

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!

Notes

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.

Keyword 30-Minute, baked, chicken, Healthy,