Name: Giant Baked Chicken Milanese
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Ingredients: 1 Pound Ground Chicken; 1 Tablespoon Italian Seasoning; 2 Teaspoons Garlic Powder; 1 Teaspoon Onion Powder; 1 Teaspoon Kosher Salt; 1 Teaspoon Ground Black Pepper; 3 Eggs (whisked ⁣); 1/2 Cup Gluten-Free Flour; 1 1/4 Cups GF Panko Bread Crumbs; 1 Cup Parmesan Cheese (grated)

If you’re looking for a showstopping dinner that comes together with minimal effort, this Giant Baked Chicken Milanese is about to become your new go-to. It’s baked — not pan-fried — and made entirely gluten-free with gluten-free panko, which means a perfectly golden, crunchy crust with way less mess. Top it off with a bright, lemony arugula salad, and you’ve got one impressive dinner that is actually simple to make.

A plate of breaded chicken cutlets topped with arugula and grated cheese, garnished with lemon wedges. A fork and knife rest on the plate, and there are glasses, more arugula, and a small bowl of salt nearby.

Friends, if you’ve been on the internet recently, you’ve probably seen the giant chicken cutlet trend taking over — and it’s all thanks to my friend Skyler over at @diningwithskyler, who started this viral moment. When I saw it, I immediately knew I had to put my own spin on it. My milanese version swaps the pan-frying for the oven, which means less mess, less oil, and a crust that still comes out perfectly golden and crunchy every single time. And, I kept the whole thing gluten-free, so everyone can enjoy!

What makes this recipe work so well is the fact that you’re working with ground chicken instead of a traditional pounded cutlet. You press it out into one giant, flat piece, coat it in gluten-free panko and parmesan, and bake it until it’s shatteringly crispy on top. The result is this impressive, shareable slab of chicken that you slice into four big portions right at the table. It’s a total crowd-pleaser.

And then there’s the arugula salad. It’s simple (just arugula, olive oil, fresh lemon juice, and parmesan) but it’s the perfect contrast to the savory, crispy chicken. The peppery bite of the arugula and the brightness of the lemon cut right through the richness, making each bite feel light and fresh. And don’t stress the flip! Have some damn confidence when you flip it. You’ve got it!

A flat lay of ingredients including ground meat, arugula, eggs, halved lemons, flour, breadcrumbs, grated cheese, olive oil, salt, pepper, and spices on a tiled surface. — *To make, you’ll need ground chicken, Italian seasoning, garlic powder, onion powder, salt, pepper, eggs, gluten-free flour, GF panko, parmesan cheese, arugula, olive oil, and lemon.*

A bowl of seasoned ground meat with a spoon, surrounded by lemon halves, a bowl of herbs, grated cheese, flour, and a plate of fresh arugula on a tiled surface with a striped napkin. — *To make, you’ll need ground chicken, Italian seasoning, garlic powder, onion powder, salt, pepper, eggs, gluten-free flour, GF panko, parmesan cheese, arugula, olive oil, and lemon.*

What You Need to Make This Giant Baked Chicken Milanese

Ground Chicken: This is what makes the giant cutlet format possible. It gets seasoned and pressed into a flat, even piece before being coated and baked to crispy perfection.
Italian Seasoning: This gives the chicken that classic, savory herb flavor you’d expect from a Milanese.
Garlic Powder: Adds a savory depth that you’d definitely notice if it were missing.
Onion Powder: Onion powder works alongside the garlic powder to build the base flavor of the cutlet.
Kosher Salt & Black Pepper: Ensures the chicken is well-seasoned before it even hits the pan. Season confidently!
Eggs: Serve as the egg wash that helps the panko and parmesan crust adhere to both sides of the cutlet.
Gluten-Free Flour: A light dusting of GF flour on both sides of the cutlet before the egg wash helps everything stick together.
Gluten-Free Panko Bread Crumbs: GF panko is what makes this cutlet completely gluten-free without sacrificing any crunch.
Grated Parmesan Cheese: Parmesan goes into both the crust and the arugula salad, adding a salty, nutty richness throughout. Use freshly grated for the best result.
Arugula: Gets piled right on top of the hot cutlet. Its peppery bite is the perfect contrast to the savory, crispy chicken.
Olive Oil: Just a little to dress the arugula, keeping the salad simple and letting the lemon do the heavy lifting.
Lemon: Fresh lemon juice is essential here — it adds brightness and acidity that balances out the richness of the parmesan and chicken.

A hand uses a brush to coat a floured, flattened cutlet with egg wash on parchment paper. Surrounding items include lemon halves, flour, egg mixture, herbs, and a plate of arugula. — Lightly flour the surface, then add the seasoned chicken on top. Sprinkle a little more flour over the chicken, then use your hands to press it down into a flat, even piece, about ¾ inch thick. Whisk the eggs in a small bowl. Brush the top surface of the chicken with the egg wash.

How to Make This Giant Baked Chicken Milanese

Start by preheating your oven to 450F. Add the ground chicken to a large bowl along with the Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper. Mix everything together until the seasonings are evenly incorporated.

Lay a large sheet of parchment paper on a flat surface — you can use tape to hold it in place. Lightly flour the surface, then add the seasoned chicken on top. Sprinkle a little more flour over the chicken, then use your hands to press it down into a flat, even piece, about ¾ inch thick.

Whisk the eggs in a small bowl. Brush the top surface of the chicken with the egg wash, then generously cover it with half of the GF panko and half of the grated parmesan. Press the coating down gently so it adheres. Spray the top with avocado oil spray, then place a second sheet of parchment paper on top. If you used tape to secure the bottom piece, peel it off now. Then flip the entire cutlet over to the other side.

A hand sprinkles breadcrumbs onto a round, raw crust on a parchment-lined baking tray. Nearby are a plate of greens, a bowl of crumbs, a lemon, and a striped cloth on a tiled surface. — *Then generously cover it with half of the GF panko and half of the grated parmesan. Press the coating down gently so it adheres.*

A hand sprinkles grated cheese onto a plate of fresh arugula. A halved lemon, a bowl of grated cheese, a glass of oil, and a striped towel are nearby on a brown tiled surface. — *Then generously cover it with half of the GF panko and half of the grated parmesan. Press the coating down gently so it adheres.*

Remove the top piece of parchment, brush the second side with the remaining egg wash, and cover with the remaining panko and parmesan. Spray with avocado oil spray one more time, then transfer to a baking sheet and bake for 18–23 minutes, until the top is deep golden brown and crispy.

While the cutlet is baking, make the arugula salad. Add the arugula to a bowl and toss with the olive oil, fresh lemon juice, and grated parmesan. Set it aside. When the cutlet comes out of the oven, let it rest for 5 minutes. Then pile the arugula salad right on top, cut into four large pieces, and serve immediately.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!