Crispy Parmesan Baked Chicken Milanese with Roasted Veggies – A Flavorful Sheet Pan Dinner​

This Crispy Chicken Milanese with Roasted Veggies Is an Easy Sheet Pan Win

Hey friend! If you’re looking for a dinner that’s crispy, flavorful, and comes together on one pan (hello, easy cleanup!), this Crispy Parmesan Baked Chicken Milanese with Roasted Veggies is going to be your new weeknight hero. You get tender, golden chicken cutlets with a crunchy Parmesan coating, plus a tray full of perfectly roasted veggies—hearty, healthy, and so satisfying.

Why I Love This Dinner

This is one of those meals that looks fancy but is actually super simple. Everything roasts together on a single sheet pan, which means less cleanup and more flavor. The chicken gets beautifully crispy in the oven—no frying needed—and the veggies soak up all those delicious juices and herbs. It’s a meal that feels comforting and wholesome at the same time.

Make It Your Way

• Switch up the veggies: Use whatever’s in your fridge—zucchini, carrots, sweet potatoes, or broccoli all roast beautifully.
• Go gluten-free: Swap the breadcrumbs for almond flour or gluten-free breadcrumbs.
• Add lemon: Squeeze fresh lemon juice over the chicken and veggies right before serving for a bright, zesty finish.

Crispy Parmesan Baked Chicken Milanese with Roasted Veggies Recipe

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (sliced in half lengthwise for 4 cutlets)
• 1/2 cup Italian breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 egg, beaten
• Olive oil spray or drizzle

For the Roasted Veggies:

• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
2. In a shallow bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper. In another bowl, beat the egg.
3. Dip each chicken cutlet into the egg, then into the breadcrumb mixture, pressing to coat well.
4. Place chicken on one side of the baking sheet. Lightly spray or drizzle with olive oil for a crispy finish.
5. In a bowl, toss the veggies with olive oil, oregano, salt, and pepper. Spread on the other half of the baking sheet.
6. Bake for 20–25 minutes, flipping the chicken halfway through, until the chicken is golden and cooked through and veggies are tender.
7. Optional: Broil for 2–3 minutes at the end for extra crispiness. Serve warm with a lemon wedge on the side.

Tips for Sheet Pan Success

• Slice veggies evenly: This helps them roast at the same rate and get nice and caramelized.
• Don’t overcrowd the pan: Give the veggies and chicken space so everything gets crispy instead of soggy.
• Double the batch: These cutlets make great leftovers—toss them on salads or sandwiches the next day!

Let’s Make Dinner Delicious and Simple

Did this crispy chicken Milanese become your new sheet pan go-to? I’d love to know how it turned out—tag me on Pinterest or drop a comment with your favorite veggie combos! Whether you’re cooking for one or feeding the whole crew, this recipe is easy, versatile, and seriously delicious.