This Giant Chicken Milanese features crispy grilled chicken cutlets topped with a fresh, lemony arugula salad.
Viral Ground Chicken Cutlet
Chicken Milanese is one of my favorite dishes to order when I go out for Italian food, so I knew I had to try Skyler Bouchard’s viral giant chicken cutlets. Instead of traditional pounding and frying, seasoned chicken is rolled into one large cutlet, coated with panko, then baked on a sheet pan until golden and crispy, ready to be cut and shared. I topped it with baby arugula, chopped parmesan, and fresh lemon juice. It’s my favorite way to enjoy it! Lighter versions of Chicken Milanese using chicken breast in the air fryer are Chicken Milanese with Air Fryer Baby Arugula and Chicken Milanese with Mediterranean Salad. Both are delicious!
Why This Ground Chicken Cutlet Recipe Works
Made with ground chicken, this Milanese Chicken is a fun twist on the classic, and I even ate the leftovers cold from the fridge the next day. Here’s why this works:
- simple: There is no need to cut, pound or fry the chicken breasts.
- High in protein: This meal contains 31 grams of protein.
- Meal Preparation: Make the chicken in advance so you can use it in salads, bowls, sandwiches, etc. throughout the week.
- Worthwhile company: This giant pork cutlet looks impressive. Plus, you can get everything ready before your guests arrive.
materials needed
Everything you need to make this easy ground chicken Milanese style is here. See recipe card below for exact measurements.
- Ground Chicken: While the classic Milanese uses chicken breast, these sheet pan cutlets use 93% lean ground chicken.
- seasoning: Garlic powder, onion powder, kosher salt
- Parmesan: Parm grated for the meat mixture and shaved for the arugula salad.
- all purpose flour This will prevent the chicken from sticking to the paper.
- egg Help the panko stick to the chicken.
- Seasoned Panko: We use panko to coat the chicken to create a crispy crust.
- olive oil spray This helps the panko crisp up in the oven.
- arugula It tastes like pepper.
- vegetable: For a summery twist, add cherry tomatoes and corn to your salad.
- Olive oil and lemon juice Making a simple vinaigrette.
How to make ground chicken cutlet
If you don’t want to flip the sheet pan chicken cutlets, you can skip breading the other side. This is also great if you want to cut back on carbohydrates and calories. See recipe card below for printable instructions.
- Season the minced chicken. Add garlic powder, onion powder, salt, and grated Parmesan cheese.
- To make giant cutlets: Sprinkle flour on a parchment-lined sheet pan, then press the chicken into a disk. Sprinkle the top with the remaining flour and cover with parchment paper. Using a rolling pin, flatten the chicken until it is 1/4 inch thick.
- Add Panko: Brush chicken with egg and sprinkle with panko. Press it to make sure it sticks.
- Flip the pork cutlet: Spray another baking sheet with olive oil and flip the cutlets over onto it. Brush with remaining egg and panko and drizzle with olive oil. The more you sprinkle, the crispier it becomes.
- Bake chicken cutlets Bake at 400°F for 25 to 30 minutes. Then increase the heat to 425°F and cook for 5 more minutes.
- Top with arugula: Baby arugula, shredded Parmesan cheese, and fresh lemon juice are perfect here!
customize it
- Ground Chicken: Brown the turkey.
- Make it Gluten Free: Use GF flour and panko.
- Don’t have any seasoned panko? You can use plain panko or add dried herbs like parsley or oregano to the mixture.
- Dairy Free: Omit the Parmesan cheese.
- Salad Options: Swap arugula for baby spinach or mixed greens.
offer suggestions
I love these giant minced chicken cutlets topped with arugula salad, but you can also serve them with other side dishes.
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25 minute
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30 minute
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15 minute
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15 minute
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- Refrigerated storage Chicken for 4 days. A salad with dressing can’t last, so it’s best to make only what you’ll eat that day.
- hang tightly For up to 3 months.
- Reheat: If you microwave the breaded pork cutlet, it will become soggy, so it is recommended to reheat it in an air fryer, oven, or frying pan. Air fry or broil the chicken at 350°F for 5 to 10 minutes, or reheat on the stove over medium heat.
More Minced Chicken Recipes You’ll Love
Learn more dinner inspiration, check this out Five Healthy Minced Chicken Recipes!
produce: night soil
Serving Size: 1 Pork cutlet and salad/4
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Preheat oven to 400°F.
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In a medium bowl, combine ground chicken, garlic powder, onion powder, salt, and ¼ cup grated Parmesan cheese. reserve.
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Line a baking sheet with parchment paper and sprinkle with 2 tablespoons flour. Place the chicken in the center and gently press it into a disc shape (I did this on the counter). Sprinkle the top with the remaining 2 tablespoons flour and cover with additional parchment paper.
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Using a rolling pin, roll the chicken into giant cutlets about ¼ inch thick.
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Gently remove the top layer of parchment paper. (If the chicken is still stuck to the parchment, remove it and press it back into the top of the cutlet.)
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Brush top of cutlet with ½ egg (1 egg per side). Sprinkle ½ cup of panko breadcrumbs on the pork cutlet and press down well to prevent the breadcrumbs from moving.
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Prepare an additional baking sheet with olive oil spray* and flip the cutlets onto the sheet, breaded side down.
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Repeat egg and panko steps for top of cutlet, then spray with more cooking spray. Bake for 25-30 minutes until the bottoms of the cutlets are set and golden brown. Increase oven to 425°F and cook for 5 more minutes.
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While the cutlets are cooking, prepare the salad. In a medium bowl, combine arugula, remaining 2 tablespoons Parmesan cheese, 1 tablespoon olive oil, and lemon juice. reserve.
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Serve giant chicken cutlets topped with arugula and chopped green onions and drizzled with lemon juice.
Final step:
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If you find it difficult to flip, you can coat one side with breadcrumbs, leave the other side on parchment paper, and bake with only half of the crumbs.
clothing material: 1 Pork cutlet and salad/4, calorie: 317.5 calorie, carbohydrate: 21 g, protein: 31 g, province: 12.5 g, Saturated Fat: 4 g, Cholesterol: 185.5 mg, sodium: 820.5 mg, fiber: 1.5 g, sugar: 1 g
