Golden Crispy Sheet Pan Chicken Milanese

In just half an hour, you can whip up a restaurant-quality Crispy Sheet Pan Chicken Milanese paired with a delightful arugula salad, bringing an Italian-inspired gourmet experience to your busy weeknight dinner.

And after trying this, give Sheet Pan Greek Chicken and Potatoes a go!


– 700 grams of baby potatoes

– 2 garlic cloves

– 50 grams of Parmesan cheese

– 1 tablespoon of olive oil

– 500 grams of chicken breasts

– 100 grams of panko breadcrumbs

– 2 tablespoons of melted butter

– 1 teaspoon of Italian seasoning

– 1 1/2 teaspoons of salt

– 1/2 teaspoon of ground black pepper

For Arugula Salad:

– 2 handfuls of arugula

– 1 teaspoon of olive oil

– 1 teaspoon of balsamic vinegar

– 1/4 teaspoon of ground black pepper

– 1/2 teaspoon of salt

Nutritional Information:

– 536 Calories

– 22g Fat

– 31g Protein

– 50g Carbs

– 1g Sugars


1. Start with the Potatoes:

– Preheat your oven to 200°C.

– Cut the baby potatoes into bite-sized pieces, then toss them in a bowl with olive oil, 1/2 teaspoon of salt, and grated Parmesan cheese.

– Spread the potatoes on a baking sheet and bake for 20 minutes until golden and tender.

– While the potatoes are baking, slice the chicken breasts into thin cutlets, season both sides with 1 teaspoon of salt and 1/4 teaspoon of black pepper.

2. Breading the Chicken:

– In a shallow bowl, combine panko breadcrumbs and Italian seasoning.

– Brush each side of the chicken cutlets with melted butter and coat them evenly with the breadcrumb mixture, pressing gently to adhere.

– After 20 minutes, arrange the breaded chicken cutlets on the same baking sheet and bake for an additional 20 minutes until the chicken is cooked through and the breadcrumbs are crispy.

3. Prepare the Arugula Salad:

– In the same bowl you used for the potatoes, place the arugula and drizzle with olive oil and balsamic vinegar.

– Season with 1/4 teaspoon of black pepper and 1/2 teaspoon of salt. Toss to combine, ensuring the arugula is evenly coated.

– Once the chicken and potatoes are done, serve them alongside the arugula salad and enjoy!


– Ensure baby potatoes are cut to a consistent size for even cooking.

– Gently pat the breadcrumbs onto the chicken to help them adhere well.

– For a tangy twist, replace Parmesan with Pecorino Romano, or use cheddar for a milder taste.

– Store any remaining chicken Milanese and potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness. The arugula salad is best enjoyed fresh, so prepare it when serving.

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