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.
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Chicken Milanese
I love crispy food, I won’t deny it. The texture is undeniably tempting and oh so satisfying! However, deep-frying adds unnecessary calories and fats that can weigh down your meal.
That’s why I love to make my Milanesas De Pollo in the oven as they it still provides all the crunch without the grease, making it a healthier option that doesn’t sacrifice taste.
When making Chicken Milanese, it’s important to choose the right cut of meat. The choice largely depends on your preference for flavor and tenderness.
Chicken breasts are leaner and more widely used, but thighs offer a juicier, more flavorful option. Both cuts work well for this recipe, though breasts may cook a bit faster and are my preferred choice.
I hope you give this recipe a try! Let me know if you have any questions.
🩷 xoxo, Ana
Ingredients
The beauty of baked breaded chicken lies in its simplicity. All you need are a few key ingredients.
- Skinless chicken breasts seasoned with salt and black pepper.
- Panko bread crumbs but you could also use bread crumbs. I prefer panko bread crumbs for baking because of the texture it provides and ability to create a crispier coating. Unlike regular breadcrumbs, panko is made from crustless bread and has a light, airy texture. This structure helps panko absorb less oil during baking, resulting in a crunchier, less greasy finish.
- Freshly grated parmesan cheese & chopped fresh parsley
- Extra-virgin olive oil
- And lastly Mexican crema or plain Greek yogurt. Using these creamy ingredients help the panko adhere better to the chicken and we don’t have to worry about doing with messy eggs! For this recipe I used plain non-fat Greek yogurt since that’s what I had.
*** Full ingredients & instructions are in the recipe card below.
Baking Milanesas De Pollo
- Heat oven to 425 degrees. Line a sheet pan with parchment paper.
- With a sharp knife, carefully slice each breast in thirds horizontally, forming 3 thin cutlets. Season with salt & pepper.
- 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.
- 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.
Tips and Notes
- Preheat properly: Ensure your oven is fully preheated to around 400°F (200°C). This helps the chicken cook evenly and the breading get crispy.
- Don’t overcrowd the baking tray: Give each piece of chicken some space to allow for even cooking. Overcrowding can cause steam to build up, making the coating soggy.
- Don’t forget to flip it! Flipping the chicken halfway through cooking helps get both sides evenly crisp.
How to Store
- Fridge: Place it in an airtight container lined with paper towels to absorb any excess moisture and prevent the coating from getting soggy. Store it in the refrigerator for up to 3-4 days. When reheating, use an oven or air fryer to keep the breading crisp, avoiding the microwave which can make it soft. If you want to freeze it, wrap each piece tightly in plastic wrap or foil, then store in a freezer-safe bag for up to 2 months.
- Freeze: If you want to freeze it, wrap each piece tightly in plastic wrap or foil, then store in a freezer-safe bag for up to 2 months.
Reheating
- When reheating, use an oven or air fryer to keep the breading crisp, avoiding the microwave which can make it soft.
What to serve it with
My favorite way to eat Milanesas is with a simple squeeze of lemon for some freshness, or dip it in a tangy sauce like Chipotle Crema or Cilantro Lime Ranch. Serve it alongside Espagueti Rojo, a fresh salad, or even tucked into a sandwich with lettuce and tomatoes.
For a heartier option, try pairing it with these Mexican style Mushrooms or roasted Brussels Sprouts. The key is to combine the chicken’s crispy texture with something fresh or creamy to complement it without overpowering its flavor.
More Cookies Recipes
Print Recipe:
Milanesas De Pollo (baked not fried)
Ingredients
- 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
- Heat oven to 425 degrees. Line a sheet pan with parchment paper.
- With a sharp knife, carefully slice each breast in thirds horizontally, forming 3 thin cutlets. Season with salt & pepper.1 pound skinless chicken breasts
- 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.1 ¼ cups cups panko bread crumbs, ¾ cup grated Parmesan, 2 tablespoons finely chopped fresh parsley, 2 Tablespoons extra-virgin olive oil
- 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.¼ cup Mexican crema or plain Greek yogurt
- Serve hot or warm.
This is the most delicious and easy crispy chicken recipe! Love the use of Greek yogurt instead of eggs and the chicken was fantastic! Thanks so much, can’t wait to try some other recipes on here…
Love this milanesa recipe, so healthy and what a great idea using Greek yogurt for the extra protein. Will make them soon.
Thank you so much Mayumi! Enjoy!