Baked Tilapia Milanese

Milanese fish burger with lettuce and tomato

This recipe for Milanese-style baked Tilapia might just become your new favorite meal. While it looks and tastes gourmet, you can have this dish on the table in under 30 minutes.

So what does “Milanese” mean? It’s a method of preparation that has become popular worldwide for a variety of dishes. In fact, you may have prepared something à la Milanese without even realizing it. Preparing fish—or any type of meat—in a Milanese style involves dipping a thin fillet into eggs, covering it in Italian-seasoned bread crumbs, and pan-frying until brown.

The term Milanese originates from the Italian city of Milan, where the recipe was first introduced. Traditionally, veal was the meat of choice but modern recipes have evolved to include chicken or white fish and can involve a wide variety of seasonings. Tilapia is a great fish to prepare Milanese style, due to its lean fillet and mild taste.

Instead of frying the fish, our Baked Tilapia Milanese opts for oven-baking for a healthier alternative that’s just as delicious. It’s a simple recipe to prepare with just a handful of ingredients for the coating. Harking back to this cooking method’s Italian roots, we use basil and parmesan cheese. For those who like to prepare meals ahead of time, the bread crumb mixture can be made up to three days in advance.

If you’re wondering what to serve alongside this meal, the flavours pair perfectly with a lightly dressed oil and balsamic arugula salad, or would complement a pasta dish if you’re looking for something heartier.

Baked Tilapia Milanese

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 210 kcal


  • 6 Tilapia fillets 3–5 oz. each
  • 1/2 cup flour seasoned
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 2 tbsp parmesan cheese grated
  • 1 tsp dried basil
  • ¼ tsp salt
  • ¼ tsp pepper


  1. Arrange panko in a single layer on a sheet pan. Toast at 375° for 3–5 minutes until golden brown.

  2. Combine toasted panko, parmesan, basil, salt and pepper.

  3. Beat eggs in a separate bowl and set aside.

  4. Dredge Tilapia fillets in flour, gently shaking off excess. Dip them in the egg, then coat with the anko mixture.

  5. Arrange coated fillets on a parchment-lined sheet pan. Bake for 10 minutes or to an internal temperature of 145°.

Recipe Notes

Calories are per serving.

Eager to try this recipe at home? Consult our store locator to find your nearest Tilapia retailer.

Photo Credits: Foodio / Shutterstock Inc