Giant Chicken Milanese (Viral Sheet Pan Chicken Cutlet)

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This Giant Chicken Milanese is a crispy baked ground chicken cutlet topped with a fresh lemony arugula salad.

Viral Ground Chicken Cutlet

Chicken Milanese is one of my favorite dishes to order when I go out for Italian, so I knew I had to try the viral giant chicken cutlet from Skyler Bouchard. Instead of the traditional pounding and deep-frying, we press seasoned ground chicken into a single large cutlet, coat it with panko, and bake it on a sheet pan until golden and crispy, ready to slice and share. I topped mine with lots of baby arugula, shaved parm and fresh lemon juice, my favorite way to enjoy it! More lighter versions of Chicken Milanese using chicken breast in the air fryer, try my Air Fryer Chicken Milanese with Baby Arugula and my Chicken Milanese with Mediterranean Salad, both delicious!

Why This Ground Chicken Cutlet Recipe Works

This Chicken Milanese, made with ground chicken is such a fun spin on the classic, I even ate the leftovers cold out of the fridge the next day. Here’s why it works:

Simple: No need for cutting, pounding, or deep-frying chicken breasts.
High protein: This meal packs 31 grams of protein.
Meal Prep: Make the chicken ahead to use in salads, bowls, sandwiches, etc for the week.
Company worthy: This giant cutlet looks impressive. Plus, you can do all the prep before your guests arrive.

Ingredients You’ll Need

Here’s everything you need to make this easy ground chicken Milanese. See the recipe card below for the exact measurements.

Ground Chicken Cutlet Milanese ingredients

Ground Chicken: Classic Milanese uses chicken breasts, but for this sheet pan cutlet, we’re using 93% lean ground chicken.
Seasoning: Garlic powder, onion powder, kosher salt
Parmesan: Grated Parm for the meat mixture and shaved for the arugula salad
All-purpose flour prevents the chicken from sticking to the parchment paper.
Eggs help the panko stick to the chicken.
Seasoned Panko: We’re using panko to coat the chicken, which will give it a crispy crust.
Olive oil spray helps the panko get crispy in the oven.
Arugula has a peppery flavor.
Vegetables: For a summer twist, add cherry tomatoes and corn to the salad.
Olive oil and lemon juice create a simple vinaigrette.

How to Make Ground Chicken Cutlet

If you don’t want to flip the sheet pan chicken cutlet, you can skip breading the other side, which is also great if you want to reduce carbs and calories. See the recipe card at the bottom for printable directions.

Season the ground chicken with garlic powder, onion powder, salt, and grated Parmesan.
Make the giant cutlet: Sprinkle a parchment-lined sheet pan with flour, then press the chicken into a disc shape. Sprinkle the top with the remaining flour and cover with parchment. Flatten the chicken with a rolling pin until it’s a quarter-inch thick.
Add the panko: Brush the chicken with the whisked eggs and sprinkle with panko. Press to ensure they stick.
Flip the cutlet: Spray another baking sheet with olive oil, then flip the cutlet onto it. Coat with the remaining egg and panko, then spray with olive oil. The more you spray, the crispier it’ll get.
Bake the chicken cutlet at 400°F for 25 to 30 minutes. Then, increase the heat to 425°F and bake for an additional 5 minutes.
Top with arugula: Baby arugula, shaved Parmesan and fresh lemon juice is perfect here!

Customize It

Ground Chicken: Substitute ground turkey.
Make it gluten-free: Use GF flour and panko.
No seasoned panko? You can use plain panko or add dried herbs like parsley or oregano to the mix.
Dairy-free: Skip the Parmesan.
Salad options: Swap arugula with baby spinach or mixed greens.

Serving Suggestions

I love this giant ground chicken cutlet topped with arugula salad, but you can also en with another side dish.

Storage

Refrigerate the chicken for 4 days. The salad with dressing won’t hold, so it’s best to make only what you plan to eat that day.
Freeze for up to 3 months.
Reheat: Microwaving the breaded cutlet will make it soggy, so it’s better to reheat it in the air fryer, oven, or skillet. Air fry or bake the chicken at 350°F for 5 to 10 minutes, or warm it up on the stove over medium heat.

Giant Chicken Cutlet Milanese with arugula and lemon

More Ground Chicken Recipes You’ll Love

For more dinner inspiration, check out these five healthy ground chicken recipes!

Skinnytaste High Protein cookbook protein

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

Yield: 4 servings

Serving Size: 1 /4 of the cutlet and salad

Cook Mode

Preheat oven to 400°F.
In a medium bowl combine ground chicken, garlic powder, onion powder, salt and ¼ cup of grated parmesan. Reserve.
Line a baking sheet with parchment paper and sprinkle with 2 tablespoons of flour; place chicken in the center and slightly press into a disc shape (I did this on the counter). Sprinkle the top with the remaining 2 tablespoons of flour and cover with an additional piece of parchment paper.
Use a rolling pin to roll the chicken into a giant cutlet, about ¼” thick.
Gently remove the top layer of parchment (if any chicken sticks to the parchment, take it off and press it back on to the top of the cutlet).
Brush the top of the cutlet with ½ of the whisked egg (1 egg per side). Sprinkle the cutlet with ¾ cup of panko breadcrumb and press the crumbs in well so they don’t move out of place.
Prepare an additional baking sheet with olive oil spray* and flip the cutlet, breaded side down, onto the sheet.
Repeat the egg and panko step with the top of the cutlet and then spray with more cooking spray. Bake, 25-30 minutes until you can pick the bottom of the cutlet up and see it becoming a golden brown. Raise the oven to 425°F and cook for an additional 5 minutes.
While the cutlet is cooking, prepare the salad: In a medium bowl, combine arugula and remaining 2 tablespoons shaved parmesan with 1 tablespoon olive oil and lemon juice. Reserve.
Serve giant chicken cutlet with arugula and shaved parm on top and lots of lemon juice

Last Step:

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*The more olive oil spray on the pan the more even of a crisp the cutlet will get.
If you have a hard time flipping, you can bread one side and leave the other side on the parchment and bake with half the crumbs.

Serving: 1 /4 of the cutlet and salad, Calories: 317.5 kcal, Carbohydrates: 21 g, Protein: 31 g, Fat: 12.5 g, Saturated Fat: 4 g, Cholesterol: 185.5 mg, Sodium: 820.5 mg, Fiber: 1.5 g, Sugar: 1 g

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