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Shortcut Chicken Milanese
with arugula and tomato salad

Active: 30 Total: 50

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. We first featured this meal in 2021.
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. 



Shortcut Chicken Milanese:
  • Cheese, parmesan - 1/4 cup , grated, plus more for serving
  • Chicken breasts, 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
Lemony Arugula and Tomato Salad:
  • 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


  1. Cheese - (If prepping right before cooking, get oven heating first.) Grate cheese. (Can be done up to 5 days ahead)

  2. 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.

  3. Lemons / Tomatoes - Prep as directed.

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  1. Heat oven to 450F / 232C degrees.

  2. 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.

  3. 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.)

  4. Bake chicken until cooked through (165F / 74C degrees), 13 to 18 minutes, depending on thickness.

  5. 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.

  6. Serve chicken over salad with lemon wedges on the side. Squeeze a little lemon juice over the chicken just before serving. Enjoy!



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