Oven-Fried Chicken Milanese with Tomato-Onion Salad

Recipe courtesy Aida Mollenkamp

Show: Ask AidaEpisode: Chicken in a Flash

Rated: 5 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 10 min

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Ingredients

5 to 6 bone-in, skinless* chicken drumsticks (about 1 1/2 pounds total)
4 to 5 bone-in, skinless* chicken thighs (about 1 1/2 pounds total)
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups panko breadcrumbs
2/3 cup finely chopped fresh parsley leaves
1/4 cup olive oil
2 teaspoons lemon zest
5 large eggs, beaten thoroughly
2/3 cup finely grated Parmesan
1/2 medium red onion, halved lengthwise and sliced paper thin
1 pound grape, cherry, or sweet 100 tomatoes, halved (about 2 1/2 cups)
2 tablespoons freshly squeezed lemon juice

Directions

Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside.

Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.

To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.

Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes. Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine. Serve chicken topped with a bit of the tomato mixture.

*If you can't find skinless, bone-in chicken, by it with skin on and pull it off. To get a better grip, grasp skin with a paper towel and pull!

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Comments & Reviews

recipe Oven-Fried Chicken Milanese with Tomato-Onion Salad
Marion Arlington, TX 11-01-2009
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Excellent!
Rated: 5 stars out of 5

Great recipe. Very tasty without the guilt. Even the leftovers were good!
recipe Oven-Fried Chicken Milanese with Tomato-Onion Salad
John Cincinnati, OH 10-06-2009
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The panko makes the crust
Rated: 5 stars out of 5

I thought about making this with regular breadcrumbs when my local superstore grocery was unable to supply the panko. I made... an extra trip to an Asian grocery to get it and it was worth the effort. The parmasan parsley flavored breading made for a tender, juicy inside and a crispy crunch outside. Since I gave up eating poultry skin many years ago, it was nice to have this as a substitute for crispy skin. Based on my experience cooking chicken/veal parmasan I had thought about cutting back the number of eggs or breading that was called for. Good thing I didn't since the recipe as written provides just enough to coat without wasting anything.Read more
recipe Oven-Fried Chicken Milanese with Tomato-Onion Salad
Burnadette Desoto, TX 10-06-2009
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Crunchy Coating but very Bland Seasoning
Rated: 2 stars out of 5

I followed this recipe to the letter. The seasonings were bland tasting. If I were to try this again I would definitely... season the chicken more and I would cut the egg batter with some milk. Although I loved the crunchy coating of the chicken it tasted eggy and like I said before wasn't seasoned well. With some adjustments this could be a good recipe.Read more
recipe Oven-Fried Chicken Milanese with Tomato-Onion Salad
Vickie Burlington, NC 10-06-2009
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Easy and Delish
Rated: 5 stars out of 5

I saw Aida making this on TV and told my husband about it. We made this last night and both of us loved it. Will make this... again and again. Also a recipe my non-cooking husband can make without my assistance. Read more
recipe Oven-Fried Chicken Milanese with Tomato-Onion Salad
Gabriella San Francisco, CA 10-05-2009
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Only made the chicken...
Rated: 5 stars out of 5

And it was totally delicious! Crispy and tasty, light lemon flavor - loved it. Think the leftovers will be great in a... salad tomorrow. Also I used breast meat in case you don't like the dark. and the flavor was still great. :)Read more
recipe Oven-Fried Chicken Milanese with Tomato-Onion Salad
Marcia Palm Desert, CA 10-03-2009
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Oven-Fried Chicken Milanese with Tomato-Onion Salad
Rated: 5 stars out of 5

This recipe turned out great and is not greasy. I was short on parmesian cheese, had to use dried parsley and made the... coating 1/2 plain bread crumbs and 1/2 panko, it still was wonderful! I sprayed the foil with release oil and was glad I did. The salad was very familiar to us. We make diced tomo's, onions and diced cucumber using vinegar in place of the lemon juice. We enjoyed the lemon flavor for a change! Thanks Aida, love your cooking demos! Read more