There are some dinners that just instantly become a repeat recipe, and this Crispy Parmesan Chicken Milanese is absolutely one of them. It has everything I love in one dish: golden crispy chicken, salty parmesan, and the perfect amount of crunch in every bite.

Instead of a traditional chicken cutlet, this version uses seasoned ground chicken shaped into a thin layer, coated with crispy panko, and finished with a generous parmesan crust. It bakes beautifully until golden and gives you that satisfying restaurant-style crispiness without overcomplicating dinner.

And because every crispy dish needs something fresh on the side, I paired it with a creamy Yuzu Caesar Kale Salad. The tangy dressing, parmesan, and extra crunchy crumbs on top make this combination seriously addictive.

Crispy Parmesan Chicken Milanese

A golden, crispy parmesan-crusted chicken Milanese paired with a bright and creamy Yuzu Caesar kale salad. This recipe combines a crunchy chicken cutlet with fresh greens, savory parmesan, and a tangy dressing for the ultimate restaurant-style meal at home.

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Ingredients Method Notes

Ingredients

  

Chicken Milanese

• 2 lbs ground chicken
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt to taste
• Black pepper to taste

Crispy Coating

• 1/4 cup all-purpose flour
• 2 eggs beaten for egg wash
• 2 cups panko breadcrumbs
• Avocado oil spray
• Parmesan cheese freshly grated

Yuzu Caesar Kale Salad

• 1 bunch kale stems removed and chopped

Yuzu Caesar Dressing

• 2 tbsp Dijon mustard
• 1/4 cup yuzu juice or lemon juice
• 1/2 cup avocado mayo
• 3 tbsp white miso paste
• Black pepper to taste

Method

 

1. In a large bowl, combine ground chicken, garlic powder, onion powder, salt, and pepper. Mix until fully combined.
2. Transfer the chicken mixture onto parchment paper and spread into a large rectangle, about 1/4-inch thick.
3. Sprinkle flour over the chicken and remove any excess. Brush the surface with egg wash, then evenly coat with panko breadcrumbs. Spray generously with avocado oil.
4. Place another sheet of parchment paper over the chicken and carefully flip.
5. Repeat the coating process on the other side with flour, egg wash, and panko breadcrumbs.
6. Add a generous layer of parmesan cheese on top. Finish with more avocado oil spray and a pinch of salt.
7. Bake at 450°F for about 30 minutes, or until the chicken is golden brown and crispy.
8. While the chicken bakes, prepare the dressing by whisking together Dijon mustard, yuzu juice, avocado mayo, white miso paste, and black pepper.
9. Toss chopped kale with the Yuzu Caesar dressing and additional parmesan.
10. Slice the crispy Chicken Milanese and serve with the kale salad. Finish by adding extra crispy panko crumbs from the chicken on top for added crunch.

Notes

• This recipe is inspired by @diningwithskyler
• For extra crunch, save the crispy parmesan panko pieces from the baking tray and sprinkle them over the salad before serving.
• Lemon juice can be used as a substitute if yuzu juice is unavailable.

WATCH IT COME TOGETHER

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A post shared by ANDREA DE NIEMEYER (@lekitchenbyad)

If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.

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