I love a crispy crunch on chicken and like to cook it in the oven. Here’s my take on an oven baked Chicken Milanese (the original is fried on the stove.) This is how I cook boneless thighs and thin sliced chicken breast. Note the different cooking temps and times; thighs take longer at higher heat.
FOR THIGHS — 16-20 minutes at 450
Preheat a 450 degree oven. Pound flat 4 boneless, skinless chicken thighs and dredge thru seasoned flour, dip in beaten egg, then coat with seasoned breadcrumbs. Really rub it into the chicken. Place foil or parchment paper on a metal baking pan and spray it with olive oil Pam. Place the chicken on the tray and place it on a lower rack in the oven. Set a timer for 13 minutes. When that timer goes off the chicken should be brown on top. Turn the chicken and let brown another 8 minutes. Turn the oven off and let them sit for 5 minutes for extra crunch. Continue reading