Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe

I absolutely love this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe because it strikes the perfect balance between crispy, tender chicken and fresh, vibrant salad. Whenever I make this, it feels like a restaurant-quality meal, but it comes together so easily, making it a fantastic option for both weeknight dinners and special occasions. You’ll find that the fresh tomato and mozzarella salad brings a refreshing contrast that brightens the whole dish.

When I first tried this recipe, I was thrilled to see how the seasoned breadcrumbs create such a satisfying crunch without being too heavy. The basil adds that herby pop that makes each bite sing. Whether you’re looking for a lighter twist on classic breaded chicken or craving a beautiful, colorful plate to impress your guests, this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe is worth every minute spent.

Ingredients You’ll Need

The magic in this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe is all about fresh, high-quality ingredients paired with simple pantry staples. Investing in good olive oil and fresh basil really ups the flavor, so keep that in mind when shopping.

• Cherry tomatoes: Choose ripe and vibrant ones for the juiciest salad.
• Red onion: Adds a subtle bite; dice finely to avoid overpowering the salad.
• Extra virgin olive oil: Use a high-quality oil for drizzling and salad dressing-it makes a massive difference.
• Basil: Fresh leaves hand-torn bring a fragrant and herbal note.
• Fresh mozzarella: Soft and creamy cubes provide a lovely texture contrast in the salad.
• Italian seasoned breadcrumbs: This shortcut combines herbs and seasoning so you don’t have to mix them yourself.
• Italian flat leaf parsley: Fresh parsley adds a bright, clean flavor to the breadcrumbs.
• Pecorino Romano cheese: Grated cheese in the breadcrumbs adds salty depth and savory richness.
• Thin chicken cutlets: Pound them evenly for quick, even cooking and perfect texture.
• Eggs: Used to help breadcrumbs adhere tightly to the chicken.
• Flour: For dredging the chicken first, which helps the coating stick better.
• Olive oil or vegetable oil: For frying-enough to fill the pan about an inch deep for that perfect golden crust.

Variations

I love how versatile this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe is. You can easily tweak the salad or coating to fit what you have on hand, or adapt it for different dietary preferences without losing any of the fun.

• Gluten-free version: I’ve swapped out Italian seasoned breadcrumbs with gluten-free panko and it works wonderfully.
• Herb variations: Adding some fresh thyme or oregano to the breadcrumb mix can bring a slightly different but equally delicious flavor.
• Caprese twist: Sometimes I like to drizzle balsamic glaze over the tomato, mozzarella & basil salad for an extra tangy kick.
• Spicy kick: Try adding a pinch of red pepper flakes to your breadcrumbs if you prefer a little heat.

How to Make Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe

Step 1: Prep the Tomato, Mozzarella, and Basil Salad

Start by mixing the halved cherry tomatoes, cubed fresh mozzarella, diced red onion, and extra virgin olive oil in a bowl. Season with salt to taste, then toss the hand-torn basil in gently. This salad needs to rest for at least 30 minutes before serving, so the flavors meld nicely-this is a step I don t skip because I ve learned it makes a huge difference in flavor.

Step 2: Prepare the Seasoned Breadcrumbs Mix

While the salad is resting, combine the Italian seasoned breadcrumbs, grated Pecorino Romano, and minced Italian flat leaf parsley in a shallow bowl. This mix sets the foundation for that irresistible golden crust you’ll love. Make sure it’s well mixed so every bite is seasoned perfectly.

Step 3: Pound and Season the Chicken Cutlets

Take your thin-sliced chicken cutlets and gently pound them to about 1/4-inch thickness if needed. Season both sides with salt and pepper. I ve found pounding ensures they cook quickly and evenly, plus it helps the breading stick better too.

Step 4: Bread the Chicken

First, dredge each cutlet in the flour and shake off any excess. Then dip it into the beaten eggs, allowing the excess to drip off. Finally, press the chicken into the breadcrumb mixture, covering it well. Place breaded cutlets on a baking sheet – it keeps things organized and makes frying less messy.

Step 5: Fry to Golden Perfection

Heat about an inch of olive or vegetable oil in a heavy pan to 360°F (you can test by dropping a breadcrumb in-it should sizzle immediately). Fry the cutlets 3-4 minutes per side until golden and crisp, then transfer them to a wire rack or paper towel-lined sheet to drain excess oil. I like to work in batches so the oil temperature stays steady, which keeps that crispy crust just right.

Step 6: Plate and Serve

Let the cutlets rest for about 10 minutes to cool slightly, which helps keep them crisp when served. Plate 1-2 cutlets and spoon a generous amount of the tomato, mozzarella, and basil salad on top. Tear a bit more basil over everything and finish with a drizzle of extra virgin olive oil-trust me, it elevates the whole plate beautifully. Then dig in and enjoy!

How to Serve Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe

Garnishes

I usually top the plated cutlets with additional fresh basil leaves torn by hand because it gives a burst of freshness and lovely aroma right before serving. A final drizzle of good quality extra virgin olive oil brings silkiness and rounds out the flavor perfectly. Occasionally, I add a sprinkle of flaky sea salt to the crust for an extra pop.

Side Dishes

This recipe pairs beautifully with a light arugula salad tossed with lemon vinaigrette or some roasted baby potatoes for a hearty touch. When I want something extra comforting, creamy polenta or garlic butter green beans work wonders alongside the crispy chicken and fresh salad.

Creative Ways to Present

For special dinners, I’ve arranged the salad artfully atop the cutlets using a ring mold for clean layers, finishing with basil blossoms for a fancy touch. Another fun idea is serving the chicken sliced into strips alongside the salad on a large communal platter, letting guests dig in and assemble their own bites-it’s perfect for casual entertaining.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken Milanese wrapped loosely in paper towels in an airtight container in the fridge to keep the coating from getting soggy. The tomato, mozzarella, and basil salad I keep separate in a sealed container to maintain freshness and prevent the salad from becoming watery.

Freezing

While you can freeze the cooked chicken cutlets, I recommend freezing them without the salad for the best texture. Wrap each piece individually in plastic wrap, then place in a freezer bag. They keep well for up to 2 months. The salad is best enjoyed fresh and doesn’t freeze well due to the tomatoes and mozzarella.

Reheating

To reheat, I like to place the chicken on a wire rack over a baking sheet and warm it in a 350°F oven for about 10 minutes. This method helps keep the crust crisp instead of soggy like microwaving can cause. Then, serve the salad fresh alongside right after reheating.

FAQs

Final Thoughts

This Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe has become one of my go-to dishes because it s just that reliable combination of crispy, juicy, and fresh all in one plate. I love sharing it with friends because it looks impressive but is effortless to make. If you re craving something that s comforting but not heavy, and bursting with fresh flavors, I can t recommend giving this a try enough. It s a recipe I ve grown to cherish, and I hope it brings as much joy to your table as it does to mine!

Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 566 reviews

• Author: Stacy
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

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Description

Chicken Milanese with Tomato, Mozzarella, and Basil Salad is a delightful Italian-inspired dish featuring thin, crispy breaded chicken cutlets fried to golden perfection, topped with a fresh and vibrant salad of cherry tomatoes, creamy mozzarella, red onion, and basil, all drizzled with extra virgin olive oil for a bright finish.

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Ingredients

Units USM Scale 1x2x3x

Tomato Salad

• 36 ounces cherry tomatoes, halved
• 1/4 cup diced red onion
• 1/2 cup extra virgin olive oil
• Salt to taste
• 3 tablespoons basil, hand torn
• 1 pound fresh mozzarella, cubed

Seasoned Breadcrumbs

• 2 cups Italian seasoned breadcrumbs
• 3 tablespoons minced Italian flat leaf parsley
• 1/4 cup grated Pecorino Romano

Chicken

• 2 pounds thin-sliced chicken cutlets, pounded to 1/4 inch thick
• Salt and pepper to taste
• 4 large eggs
• 1 cup flour, for dredging only
• 2 cups olive oil (or enough to fill pan at least 1 inch)

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Instructions

1. Prepare the Tomato Salad: In a large bowl, combine the halved cherry tomatoes, diced red onion, cubed fresh mozzarella, and extra virgin olive oil. Season with salt to taste and tear basil leaves over the top. Mix gently and set aside for at least 30 minutes to allow flavors to meld while you prepare the chicken cutlets.
2. Heat the Oil: Pour olive or vegetable oil into a large, heavy pan to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 360°F (182°C), suitable for frying the chicken.
3. Mix the Seasoned Breadcrumbs: In a separate bowl, combine the Italian seasoned breadcrumbs, grated Pecorino Romano cheese, and minced Italian flat leaf parsley. Set this mixture aside for breading the chicken.
4. Prepare the Chicken Cutlets: Pound the chicken cutlets to an even thickness of about 1/4 inch if not already done. Season both sides with salt and freshly ground black pepper.
5. Bread the Chicken: Dredge each chicken cutlet lightly in flour, shaking off the excess. Then dip the floured cutlet into the beaten eggs to coat both sides. Finally, press the cutlet into the seasoned breadcrumb mixture until well coated. Place the breaded cutlets on a baking sheet to keep them ready for frying.
6. Fry the Cutlets: Carefully place the breaded chicken cutlets into the hot oil in batches, avoiding overcrowding the pan. Fry each cutlet for 3-4 minutes on each side until golden brown and crispy. Use a slotted spoon or tongs to transfer the fried cutlets to a wire rack or paper towel-lined baking sheet to drain excess oil.
7. Rest the Chicken: Allow the fried cutlets to rest and cool slightly for about 10 minutes, which helps maintain their crispiness and allows juices to redistribute.
8. Plate and Serve: Place 1-2 cutlets on each serving plate. Spoon a generous portion of the tomato, mozzarella, and basil salad on top of or alongside the chicken. Tear a little fresh basil over the plate and drizzle with extra virgin olive oil to finish. Serve immediately and enjoy!

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Notes

• Ensure the oil temperature is maintained around 360°F for optimal frying; too low will cause soggy cutlets, too high may burn the crust.
• Pounding the chicken evenly ensures quick and uniform cooking.
• Allow the tomato salad to rest before serving to enhance flavor integration.
• Use a wire rack after frying to keep cutlets crispy by letting excess oil drain away.
• Work in batches when frying to avoid overcrowding, which drops the oil temperature and affects crispiness.
• For a lighter alternative, this recipe can be adapted for oven baking but traditional Milanese is best when fried.

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Nutrition

• Serving Size: 1 serving (approx. 1-2 cutlets with salad)
• Calories: 620
• Sugar: 6g
• Sodium: 680mg
• Fat: 38g
• Saturated Fat: 9g
• Unsaturated Fat: 27g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 45g
• Cholesterol: 180mg