This Large Hen Milanese is a crispy baked floor hen cutlet topped with a recent lemony arugula salad.
Viral Floor Hen Cutlet
Hen Milanese is one in every of my favourite dishes to order after I exit for Italian, so I knew I needed to attempt the viral big hen cutlet from Skyler Bouchard. As a substitute of the standard pounding and deep-frying, we press seasoned floor hen right into a single giant cutlet, coat it with panko, and bake it on a sheet pan till golden and crispy, able to slice and share. I topped mine with a number of child arugula, shaved parm and recent lemon juice, my favourite method to get pleasure from it! Extra lighter variations of Hen Milanese utilizing hen breast within the air fryer, attempt my Air Fryer Hen Milanese with Child Arugula and my Hen Milanese with Mediterranean Salad, each scrumptious!
Why This Floor Hen Cutlet Recipe Works
This Hen Milanese, made with floor hen is such a enjoyable spin on the traditional, I even ate the leftovers chilly out of the fridge the following day. Right here’s why it really works:
- Easy: No want for slicing, pounding, or deep-frying hen breasts.
- Excessive protein: This meal packs 31 grams of protein.
- Meal Prep: Make the hen forward to make use of in salads, bowls, sandwiches, and so forth for the week.
- Firm worthy: This big cutlet appears to be like spectacular. Plus, you are able to do all of the prep earlier than your company arrive.
Elements You’ll Want
Right here’s all the things it’s worthwhile to make this simple floor hen Milanese. See the recipe card under for the precise measurements.
- Floor Hen: Basic Milanese makes use of hen breasts, however for this sheet pan cutlet, we’re utilizing 93% lean floor hen.
- Seasoning: Garlic powder, onion powder, kosher salt
- Parmesan: Grated Parm for the meat combination and shaved for the arugula salad
- All-purpose flour prevents the hen from sticking to the parchment paper.
- Eggs assist the panko stick with the hen.
- Seasoned Panko: We’re utilizing panko to coat the hen, which is able to give it a crispy crust.
- Olive oil spray helps the panko get crispy within the oven.
- Arugula has a peppery taste.
- Greens: For a summer season twist, add cherry tomatoes and corn to the salad.
- Olive oil and lemon juice create a easy French dressing.
Easy methods to Make Floor Hen Cutlet
In the event you don’t wish to flip the sheet pan hen cutlet, you’ll be able to skip breading the opposite aspect, which can also be nice if you wish to scale back carbs and energy. See the recipe card on the backside for printable instructions.
- Season the bottom hen with garlic powder, onion powder, salt, and grated Parmesan.
- Make the enormous cutlet: Sprinkle a parchment-lined sheet pan with flour, then press the hen right into a disc form. Sprinkle the highest with the remaining flour and canopy with parchment. Flatten the hen with a rolling pin till it’s a quarter-inch thick.
- Add the panko: Brush the hen with the whisked eggs and sprinkle with panko. Press to make sure they stick.
- Flip the cutlet: Spray one other baking sheet with olive oil, then flip the cutlet onto it. Coat with the remaining egg and panko, then spray with olive oil. The extra you spray, the crispier it’ll get.
- Bake the hen cutlet at 400°F for 25 to Half-hour. Then, improve the warmth to 425°F and bake for an extra 5 minutes.
- High with arugula: Child arugula, shaved Parmesan and recent lemon juice is ideal right here!
Customise It
- Floor Hen: Substitute floor turkey.
- Make it gluten-free: Use GF flour and panko.
- No seasoned panko? You should utilize plain panko or add dried herbs like parsley or oregano to the combo.
- Dairy-free: Skip the Parmesan.
- Salad choices: Swap arugula with child spinach or combined greens.
Serving Recommendations
I like this big floor hen cutlet topped with arugula salad, however it’s also possible to en with one other aspect dish.
1
25 minutes
5
30 minutes
3
15 minutes
5
15 minutes
Storage
- Refrigerate the hen for 4 days. The salad with dressing received’t maintain, so it’s greatest to make solely what you intend to eat that day.
- Freeze for as much as 3 months.
- Reheat: Microwaving the breaded cutlet will make it soggy, so it’s higher to reheat it within the air fryer, oven, or skillet. Air fry or bake the hen at 350°F for five to 10 minutes, or heat it up on the range over medium warmth.
Extra Floor Hen Recipes You’ll Love
For extra dinner inspiration, try these 5 wholesome floor hen recipes!
Yield: servings
Serving Measurement: 1 /4 of the cutlet and salad
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Preheat oven to 400°F.
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In a medium bowl mix floor hen, garlic powder, onion powder, salt and ¼ cup of grated parmesan. Reserve.
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Line a baking sheet with parchment paper and sprinkle with 2 tablespoons of flour; place hen within the middle and barely press right into a disc form (I did this on the counter). Sprinkle the highest with the remaining 2 tablespoons of flour and canopy with an extra piece of parchment paper.
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Use a rolling pin to roll the hen into a large cutlet, about ¼” thick.
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Gently take away the highest layer of parchment (if any hen sticks to the parchment, take it off and press it again on to the highest of the cutlet).
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Brush the highest of the cutlet with ½ of the whisked egg (1 egg per aspect). Sprinkle the cutlet with ¾ cup of panko breadcrumb and press the crumbs in effectively in order that they don’t transfer misplaced.
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Put together an extra baking sheet with olive oil spray* and flip the cutlet, breaded aspect down, onto the sheet.
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Repeat the egg and panko step with the highest of the cutlet after which spray with extra cooking spray. Bake, 25-Half-hour till you’ll be able to decide the underside of the cutlet up and see it turning into a golden brown. Increase the oven to 425°F and cook dinner for an extra 5 minutes.
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Whereas the cutlet is cooking, put together the salad: In a medium bowl, mix arugula and remaining 2 tablespoons shaved parmesan with 1 tablespoon olive oil and lemon juice. Reserve.
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Serve big hen cutlet with arugula and shaved parm on prime and plenty of lemon juice
Final Step:
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If in case you have a tough time flipping, you’ll be able to bread one aspect and go away the opposite aspect on the parchment and bake with half the crumbs.
Serving: 1 /4 of the cutlet and salad, Energy: 317.5 kcal, Carbohydrates: 21 g, Protein: 31 g, Fats: 12.5 g, Saturated Fats: 4 g, Ldl cholesterol: 185.5 mg, Sodium: 820.5 mg, Fiber: 1.5 g, Sugar: 1 g
