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Giant Chicken Cutlet Milanese with arugula and lemon

Giant Chicken Milanese

This Giant Chicken Milanese is a crispy baked ground chicken cutlet coated in panko breadcrumbs and topped with a fresh lemony arugula salad. It's an easy, restaurant-inspired dinner that's perfect for sharing.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Course: Dinner
Cuisine: American-Italian, Italian-American

Equipment

Ingredients

  • 1 lb 93% ground chicken (not breast)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 6 tablespoons Parmesan (grated and shaved)
  • ¼ cup all purpose flour (divided)
  • 2 large eggs (whisked)
  • 1¼ cup seasoned panko crumbs (or gluten-free panko)
  • 3 cups baby arugula
  • 1 lemon (cut into wedges, or more if desired)

Instructions

  • Preheat oven to 400°F.
  • In a medium bowl combine ground chicken, garlic powder, onion powder, salt and ¼ cup of grated parmesan. Reserve.
  • Line a baking sheet with parchment paper and sprinkle with 2 tablespoons of flour; place chicken in the center and slightly press into a disc shape (I did this on the counter). Sprinkle the top with the remaining 2 tablespoons of flour and cover with an additional piece of parchment paper.
  • Use a rolling pin to roll the chicken into a giant cutlet, about ¼” thick.
  • Gently remove the top layer of parchment (if any chicken sticks to the parchment, take it off and press it back on to the top of the cutlet).
  • Brush the top of the cutlet with ½ of the whisked egg (1 egg per side). Sprinkle the cutlet with ¾ cup of panko breadcrumb and press the crumbs in well so they don’t move out of place.
  • Prepare an additional baking sheet with olive oil spray* and flip the cutlet, breaded side down, onto the sheet.
  • Repeat the egg and panko step with the top of the cutlet and then spray with more cooking spray. Bake, 25-30 minutes until you can pick the bottom of the cutlet up and see it becoming a golden brown. Raise the oven to 425°F and cook for an additional 5 minutes.
  • While the cutlet is cooking, prepare the salad: In a medium bowl, combine arugula and remaining 2 tablespoons shaved parmesan with 1 tablespoon olive oil and lemon juice. Reserve.
  • Serve giant chicken cutlet with arugula and shaved parm on top and lots of lemon juice

Notes

*The more olive oil spray on the pan the more even of a crisp the cutlet will get.
If you have a hard time flipping, you can bread one side and leave the other side on the parchment and bake with half the crumbs.

Nutrition

Serving: 1/4 of the cutlet and salad, Calories: 317.5kcal, Carbohydrates: 21g, Protein: 31g, Fat: 12.5g, Saturated Fat: 4g, Cholesterol: 185.5mg, Sodium: 820.5mg, Fiber: 1.5g, Sugar: 1g
- WW Points: 4