Lemon Chicken Milanese Recipes

CRISPY PARMESAN BAKED CHICKEN WITH VEGGIES (MILANESE)

Steps:

• Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
• In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
• Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*
• In another bowl, combine the breadcrumbs with the parmesan cheese.
• Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
• Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
• Bake in preheated oven for 15 minutes.
• Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
• Sprinkle with fresh chopped parsley (optional), and serve immediately.

SHEET PAN GARLIC CHICKEN "MILANESE" WITH LEMON

Steps:

• Preheat the oven to 400 F. Grease a rimmed non-stick baking sheet with olive oil and set aside.
• CHICKEN: In a bowl, whisk together the egg, 1/2 lemon zest, 2 minced garlic cloves, 1 Tbsp of parsley, 1/2 tsp of salt and 1/4 tsp of pepper.
• Working one at a time, dip the chicken breasts into the egg mixture.
• Dredge the egg coated chicken in the breadcrumb, lightly pressing to evenly coat.
• Place chicken onto the greased baking tray and drizzle with a little of olive oil.
• VEGETABLES: Place the vegetables into a large bowl and add 2 Tbsp of olive oil, 2 Tbsp of parsley, 1 minced garlic clove and 1/2 tsp of salt. Toss to coat evenly.
• Place the veggies around the chicken, in one layer, make sure not to overlap them.
• Bake for 10 minutes, turn each piece over and continue baking for an additional 10-13 minutes or until the chicken is cooked through and slightly golden.*
• Serve with freshly squeezed lemon juice (Milanese chicken is usually served with lemon wedges).Enjoy!

LEMONY CHICKEN WITH POTATOES AND OREGANO

Steps:

• Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
• Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
• Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
• Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
• To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.