Oven-Fried Chicken Milanese with Tomato-Onion Salad

Aida Mollenkamp

Recipe courtesy Aida Mollenkamp

Show: Ask AidaEpisode: Chicken in a Flash

Picture of Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe Photo: Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 10 min
Prep
10 min
Cook
1 hr 0 min
Yield:
4 to 6 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 24 reviews

  • on January 15, 2012

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    Tasty...

    people found this review Helpful.
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  • on December 22, 2011

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    Haven't really been a thigh/leg kind of family, but wow, will be now. This dish is delicious and so easy to prepare.

    people found this review Helpful.
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  • on September 10, 2011

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    Fantastic! A heathier way to enjoy the taste of fried chicken. The salad is a nice, light side. I added cucumber because I had one to use up. I used all drumsticks and they were done in 30 minutes. I will say this...getting the skin off a chicken drumstick is NOT FUN. Definitely getting skinless next time. Might try this breaking method on pork chops...

    people found this review Helpful.
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