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.
Ingredients
Units
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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.
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
