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 toast, but keep an eye on it to ensure that the almond crust doesn't burn.
- 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
- Almond meal - 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 almond meal, cheese, and lemon zest. Press almond meal mixture firmly into the top of each piece of chicken. (Note: Try to keep most of the almond meal 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), 15 to 20 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!
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!1 Helpful
Fantastic quick and easy weeknight dinner!0 Helpful
so quick and easy!0 Helpful
Easy, quick, healthy good and good flavor. Nice that I had all the ingredients on hand.0 Helpful
This was missing something. I left out olives but that salad dressing of just oil and lemon juice was on the bland side. Panko crust worked out perfectly.0 Helpful
Our grocery store was out of arugula and we subbed spinach. I think this needed the arugula. Tasty and comes together quickly.0 Helpful
I loved this - kids not so much.0 Helpful