Milanesas De Pollo (baked not fried)
This family favorite Milanesas De Pollo (Chicken Milanese) are coated with panko bread and baked until golden brown for the perfect quick weeknight meal. I’ve been enjoying this recipe since I was a little kid, and it’s still one of my favorite things to cook and eat.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound skinless chicken breasts
- Kosher salt and black pepper
- 1 ¼ cups cups panko bread crumbs
- ¾ cup grated Parmesan
- 2 tablespoons finely chopped fresh parsley
- 2 Tablespoons extra-virgin olive oil
- ¼ cup Mexican crema or plain Greek yogurt
Instructions
- 1
Heat oven to 425 degrees. Line a sheet pan with parchment paper.
- 2
With a sharp knife, carefully slice each breast in thirds horizontally, forming 3 thin cutlets. Season with salt & pepper.
- 3
In a large, shallow bowl or rimmed plate combine the panko, parmesan cheese and parsley with ½ teaspoon salt and ½ teaspoon pepper. Add oil and toss until the bread crumbs are evenly coated.
- 4
Working one at a time, brush each chicken cutlet all over with 1 tablespoon of the crema or yogurt, then dip into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan and bake 20 to 25 minutes, flipping halfway through, until browned and cooked through.
- 5
Serve hot or warm.