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  • Writer's picturechefgabyschuster

Baked Chicken Milanesa

Updated: Aug 17, 2022

I love milanesas, and one of the things I like the most is that each culture has its own way of making them. Personally, sometimes it annoys me that I make a mess when preparing them, and then it takes time to clean up the oil in the kitchen after frying. The reason why this recipe is one of my favorites is because they are cooked in the oven, and there is no oil splashing on the stove. Toasting the panko before breading the chicken helps it to be crispy and juicy. They are perfect to prepare on a Sunday and have them ready to heat up any day of the week.

Makes: 4 milanesas Prep time: 25 mins Cooking time: 10 mins Total time: 35 mins


3 tbsp butter

1.5 cups panko

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried parsley

½ teaspoon paprika

2 eggs

5 tablespoons flour

2 chicken breasts

Salt and pepper


  1. In a saucepan (over medium-low heat) melt the butter and add the panko

  2. Stir constantly, the panko burns very fast

  3. When the panko gets a golden brown color, set aside and let it cool down

  4. Add the garlic powder, onion powder, paprika, salt and dried parsley to the panko, mix well

  5. Place one hand on the breast, and with a knife in the other, parallel to the table, you are going to slice along the breast. You will get two fillets from each breast.

  6. Add salt and pepper on each side of the chicken fillets

  7. Prepare the three bowls for the breading:

  8. Bowl 1: place the flour

  9. Bowl 2: beat the eggs a little and add salt and pepper.

  10. Bowl 3: add the toasted panko, or as you can see in the pictures I left it in the same pan where I toasted it. Just make sure that the pan cooled down

  11. Preheat the oven to 375

  12. Prepare a baking sheet with baking paper

  13. Dredge a chicken fillet in flour, shake off the excess

  14. Then dredge it in the egg, letting the excess drip off

  15. And finally dredge it in the panko, after dredging it on both sides, press a little with your hand to make sure the panko sticks to the chicken

  16. Place it on the prepared tray

  17. Repeat with the rest of the chicken

  18. When you have all the milanesas in the tray you can spray a little bit of oil on them and bake for about 10/15 mins. This will depend on the thickness of the milanesa. If you have a cooking thermometer, perfect! Just check in the center of the milanesa until the thermometer reads 165

  19. Let's eat! Or let them cool before storing in the refrigerator.

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Me parece que salen riquísimas!!!voy a probar de hacerlas con tu receta….gracias por compartir!

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