Shortcut Chicken Milanese
with arugula and tomato salad
Crisp, rich Chicken Milanese is a great counterpoint to the flavors of a fresh green salad. We simplified this dish, which is typically breaded and shallow-fried, by baking it in the oven.
Smarts: Spreading mayonnaise over the chicken not only helps the breading to stick but helps keep the chicken tender as it bakes. Baking at high heat will help the breading to turn golden brown like the classic pan-fried version.
- Cheese, parmesan - 1/4 cup, grated, plus more for serving
- Chicken breast, boneless and skinless - 1 lb, halved to thin
- Lemons - 1/2, wedges
- Foil - for baking
- Mayonnaise - 2 Tbsp
- Butter - 3 Tbsp
- Panko breadcrumbs - 1 cup
- Lemon zest - 1/2 tsp
- Tomatoes, cherry or grape - 1 cup, halved
- Lemon juice - 1 Tbsp
- Oil, olive - 2 Tbsp
- Baby arugula - 8 oz
- Olives, any sliced variety like kalamata or green - 1/2 cup
Cheese - (If prepping right before cooking, get oven heating first.) Grate cheese. (Can be done up to 5 days ahead)
Chicken - Slice chicken breasts in half. They should be about ½” / 1.25 cm thick (if they are much thicker, pound with a tenderizer to thin out slightly). Season with some salt and pepper.
Lemons / Tomatoes - Prep as directed.
Heat oven to 450F / 232C degrees.
Line a sheet pan with foil and then spray with nonstick cooking spray or brush with some oil. Lay chicken out on the pan. Spread the top of each piece of chicken with a thin layer of mayonnaise.
Melt butter in the microwave. Stir in panko, cheese, and lemon zest. Press panko mixture firmly into the top of each piece of chicken. (Note: Try to keep most of the panko on the chicken. Any that falls onto the pan around the chicken may cook more quickly and burn.)
Bake chicken until cooked through (165F / 74C degrees), 13 to 18 minutes, depending on thickness.
While chicken bakes, whisk together lemon juice and olive oil in a mixing bowl. Add arugula, tomatoes, and olives and toss gently to combine. Season with some salt and pepper.
Serve chicken over salad with lemon wedges on the side. Squeeze a little lemon juice over the chicken just before serving. Enjoy!
Great flavors and easy to make. I really appreciated using the mayonnaise as a panko glue and will be doing that almost every time going forward.1 Helpful
Delicious! Subbed non-fat Greek yogurt for mayo. Also used gluten-free panko instead of almond meal. Dressing is delish and love the olives in the salad!0 Helpful
Quick and easy! Loved the use of Mayo to get the panko to stick.0 Helpful
This was so fast and simple! Perfect for a busy day.0 Helpful
Delicious, had extra topping could have made w 6 portobellos!0 Helpful
Used a full lemon's worth of zest and added a tsp or so pepper to the breading, which was a mashup of original and Paleo. Everyone loved the chicken!0 Helpful
My whole family loved this from dad to baby to toddler. I added a lot of pepper on the chicken beforehand to make it more peppery. I indulged on the Mayo. It was delicious and so so easy to make. Muah!!!0 Helpful