The Skinny version of Chicken Milanese
Written by Lauren GrafIf you’ve been following Rachel, our new Skinny Size Me blogger, you know how amazingly successful she’s been with weight loss in just a few short weeks! One of the reasons is that she’s still been able to enjoy some of her favorite dishes—like Chicken Milanese.
This dish has the potential to be a diet disaster because the recipes usually involve breading and then deep-frying or pan-frying the chicken in a large amount of oil. Many restaurant versions can pack upwards of 40 g of fat in one serving!
Chicken Milanese can be just as delicious when lightly breaded with Italian breadcrumbs and fresh herbs for flavor, and baked in the oven, like in this recipe that I created just for Rachel. It has a fraction of the calories and fat of some of the more traditional recipes. Enjoy this on top of your favorite green salad.
Skinny Chicken Milanese
Serves: 6
Total Time: About 35-40 minutes
Ingredients
- 6 boneless, skinless chicken breasts (about 4 ounces each), thinly sliced
- 1 ¼ cups Italian-style breadcrumbs
- 2 Tablespoons olive oil
- 2 eggs, lightly beaten
- 1/3 cup fresh parsley, chopped
- ¼ cup grated parmesan cheese
- 1 lemon, thinly sliced
- Preheat oven to 400 degrees. Line a baking sheet with foil and nonstick cooking spray
- Place the chicken breasts between two pieces of plastic wrap one at a time (you can cut them in half if pieces are very large) Lightly pound the chicken using a meat mallet until it is about ½ inch thick. Note: if you don’t have a meat mallet, you can use the bottom of a pan to flatten the chicken.
- Using two bowls, add the beaten eggs to one bowl and add the breadcrumbs, parsley and parmesan cheese to the other bowl.
- Dip the chicken into the beaten eggs. Then dip chicken into breadcrumb mixture and coat thoroughly.
- Lay the chicken in the baking pan and brush very lightly with olive oil.
- Place lemon over chicken and bake for 15-20 minutes.
- Serve over fresh green salad and enjoy!
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