Crispy Parmesan Baked Chicken with Veggies (Milanese)
User Reviews
4.5
Crispy Parmesan Baked Chicken with Veggies (Milanese)
Description
Crispy Parmesan Baked Chicken with Veggies (Milanese) involves marinating chicken breasts in a mixture of egg, lemon juice, minced garlic, and parsley to add flavor and moisture. The chicken is then coated in a mixture of breadcrumbs and grated Parmesan cheese before baking. The dish includes quartered baby potatoes and green beans tossed with melted butter and garlic, which roast alongside the chicken. This combination results in a crispy, flavorful chicken crust and tender vegetables infused with garlic and butter.
The baking process starts at a high temperature to create crisp edges on the chicken and vegetables. Halfway through cooking, the chicken is flipped to ensure even browning, and the vegetables are rearranged for uniform roasting. The garlic and butter coating on the potatoes and green beans adds richness and aroma.
This meal offers a balanced portion of protein and vegetables all cooked on one tray, simplifying preparation and cleanup. It's suitable for those seeking a baked chicken dish with a textured Parmesan crust complemented by soft-roasted potatoes and crisp-tender green beans.
For best results, marinate the chicken for at least 30 minutes to deepen flavor, though this step can be skipped if short on time.
Ingredients
For The Chicken:
- 1 egg large
- 2 tablespoons lemon juice or juice of ½ a lemon
- 2 teaspoons garlic minced
- ½ tablespoon parsley chopped, fresh
- ½ teaspoon salt to season
- ½ teaspoon black pepper to season
- ½ cup breadcrumbs
- ⅓ cup Parmesan Cheese fresh grated
- 4 chicken breast or thighs, skinless, boneless
For The Veggies:
- 8-10 baby potato quartered
- ½ cup butter melted
- 2 teaspoons garlic minced
- 1 pinch salt to taste
- 1 pound green beans cut into thirds
Instructions
- 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.
Notes
- Marinate the chicken in the egg-lemon mixture for 30 minutes to an hour for enhanced flavor.
- If pressed for time, you can skip the marination step without greatly affecting the result.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 39g | 13% |
| Protein | 35g | 70% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 876mg | 37% |
| Potassium | 1.211mg | 0% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1.696IU | 0% |
| Vitamin C | 42mg | 47% |
| Calcium | 205mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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