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.  

FOR THIN SLICED CHICKEN BREAST — 10 minutes at 425
I buy packages of boneless chicken breast, then I thin slice each into 3 thin slices. This will make it cook super quick.  Preheat the oven to 425.  Place foil or parchment paper on a metal baking pan and spray it with olive oil Pam. I dredge thru seasoned flour, dip in beaten egg, then coat with seasoned breadcrumbs. Really press it into the chicken.

Place the chicken on pan and spray the top with Pam. Place it on a lower rack in the oven. Set a timer for 7 minutes. At 7 minutes, check the chicken. Depending on how thin you’ve sliced it, it may be brown enough and ready to turn over, it may need to go another 3 minutes.  When brown on top, turn the chicken and let brown another 4 minutes.

Excellent served atop an argula salad with shaved lemon zest and black pepper.