If you’re on the hunt for a dish that’s crispy, fresh, and bursting with bright flavors, then the Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe is your new best friend in the kitchen. This recipe combines perfectly golden, crunchy chicken cutlets with a vibrant salad that sings with juicy tomatoes, creamy mozzarella, and fragrant basil—making every bite a harmonious celebration of textures and tastes.
Why You’ll Love This Recipe
- Crunchy Perfection: The chicken cutlets get a golden, crispy crust that never fails to impress your taste buds.
- Fresh & Bright Salad: The tomato, mozzarella, and basil salad brings a refreshing, herbaceous balance to the richness of the chicken.
- Simple Ingredients, Big Flavor: With everyday pantry staples, you create a dish bursting with Mediterranean charm.
- Versatile & Crowd-Pleasing: Perfect for weeknight dinners or special gatherings, this recipe always gets rave reviews.
Ingredients You’ll Need
This recipe relies on straightforward, wholesome ingredients that come together to deliver unbeatable flavor and texture. Each element plays its part—from the juicy cherry tomatoes and creamy mozzarella adding freshness, to the herby, cheesy breadcrumbs creating that signature crispy crust on the chicken.
- Cherry Tomatoes: Halved for juiciness and vibrant color that brighten the salad.
- Fresh Mozzarella: Cubed to add creamy, milky richness that pairs beautifully with tomatoes.
- Basil: Torn fresh leaves provide an aromatic, peppery lift.
- Italian Seasoned Breadcrumbs: Perfect for a flavorful and crunchy chicken coating.
- Pecorino Romano: Adds a salty, nutty depth to the breadcrumb mixture.
- Chicken Cutlets: Pounded thin for quick cooking and extra tenderness.
- Eggs and Flour: Essential for that classic dredging process to get the coating crispy.
- Olive Oil: For both flavor and frying, creating that irresistible golden crust.
- Red Onion: Finely diced for a gentle bite and crunchiness in the salad.
- Salt and Pepper: For seasoning, to enhance all the natural flavors.
Variations
The beauty of the Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe is how easily it adapts to your preferences or whatever you have on hand. Whether you want to make it lighter, add a little spice, or turn it vegetarian, there are plenty of ways to make this dish your own.
- Use Panko Breadcrumbs: Swap Italian breadcrumbs for panko for an even lighter, extra-crispy crust.
- Spicy Kick: Add some red pepper flakes to the breadcrumb mixture for a subtle heat.
- Herb Variations: Mix in fresh thyme or oregano to add complexity to the coating.
- Vegetarian Option: Replace chicken with breaded and fried eggplant slices for a satisfying meatless twist.
How to Make Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe
Step 1: Prepare the Tomato, Mozzarella, and Basil Salad
Start by mixing halved cherry tomatoes, cubed fresh mozzarella, and diced red onion in a bowl. Drizzle with extra virgin olive oil, add a pinch of salt, and toss in freshly torn basil leaves. Let this salad sit for at least 30 minutes — this waiting period lets the flavors meld beautifully, making every bite deliciously bright and fresh by the time your chicken is ready.
Step 2: Make the Seasoned Breadcrumb Coating
While the salad marinates, combine Italian seasoned breadcrumbs, minced Italian flat-leaf parsley, and grated Pecorino Romano in a shallow dish. This blend is packed with herbs and cheesy goodness, creating the crunchy, flavorful crust that is signature to this Chicken Milanese.
Step 3: Prep and Dredge the Chicken Cutlets
Pound the chicken cutlets until they’re evenly thin—about 1/4 inch thick—then generously season both sides with salt and pepper. Dredge each cutlet in flour, shaking off the excess, then dip into beaten eggs, and finally press into the breadcrumb mixture. Arrange the breaded cutlets on a baking sheet, ready for frying.
Step 4: Fry to Golden Crisp Perfection
Heat olive oil in a large heavy pan to about 360°F (or medium-high heat if you don’t have a thermometer). Fry each breaded cutlet for approximately 3–4 minutes per side until the crust is a beautiful golden brown. Transfer the chicken to a wire rack or paper towel-lined tray to drain excess oil. Be sure not to overcrowd the pan—work in batches for the best crispiness.
Step 5: Plate and Serve
Let the cutlets rest for about 10 minutes so they stay juicy and crisp. To serve, place one or two cutlets on a plate, top with a generous spoonful of the tomato, mozzarella, and basil salad, tear a bit more fresh basil over the top, and drizzle with extra virgin olive oil for an elegant finish. Dig in and savor every mouthwatering bite!
Pro Tips for Making Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe
- Even Thickness: Pounding the chicken uniformly ensures even cooking and a perfect crust every time.
- Oil Temperature: Maintain the frying oil at 350-360°F to avoid greasy, soggy chicken.
- Rest Before Serving: Let the chicken rest on a wire rack to keep it crispy and juicy instead of steaming on a plate.
- Salad Time: Preparing the salad ahead and letting it marinate softens the onions and combines flavors beautifully.
How to Serve Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe
Garnishes
Fresh basil leaves torn on top provide a wonderfully fragrant garnish that ties all the flavors together. A light drizzle of high-quality extra virgin olive oil enhances the richness and adds a beautiful sheen. For an extra touch, a sprinkle of freshly cracked black pepper or a few shavings of Pecorino Romano can elevate the dish further.
Side Dishes
This dish pairs beautifully with simple sides like a crisp green salad or roasted vegetables, such as asparagus or zucchini. For a heartier option, creamy risotto or herbed mashed potatoes make great companions without overshadowing the flavors of the chicken and salad.
Creative Ways to Present
Serve the chicken slices fanned out on a large platter with the salad piled neatly on top or alongside for a rustic, shareable presentation. You can also stack the cutlets with layers of salad and fresh basil leaves for an impressive layered plate that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken cutlets and tomato mozzarella salad separately in airtight containers in the refrigerator. This helps keep the chicken crust crisp and prevents the salad from becoming soggy.
Freezing
The breaded chicken cutlets freeze well before frying. Place them on a baking sheet to freeze individually, then transfer to a sealed bag. To enjoy later, cook from frozen by frying or baking. The tomato salad is best fresh and shouldn’t be frozen due to the delicate mozzarella and fresh herbs.
Reheating
To reheat the chicken and retain its crispiness, warm it in a preheated oven at 375°F on a wire rack for about 10 minutes. Avoid the microwave as it tends to make the crust soggy. Serve the salad chilled or at room temperature for the best flavor.
FAQs
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Can I use chicken breasts instead of cutlets?
Yes! If you don’t have pre-sliced cutlets, simply slice chicken breasts horizontally into thin pieces and pound them to about 1/4 inch thick for even cooking and a tender texture.
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What can I substitute for Pecorino Romano?
Parmigiano-Reggiano is a delicious substitute if you don’t have Pecorino Romano. It offers a similarly salty and nutty flavor that complements the breadcrumbs beautifully.
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How do I know when the oil is at the right temperature for frying?
If you don’t have a thermometer, test the oil by dropping a small breadcrumb in it—the breadcrumb should sizzle and turn golden in about 15–20 seconds. If it browns too fast or smokes, adjust the heat accordingly.
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Can this recipe be made gluten-free?
Absolutely! Use gluten-free breadcrumbs and flour alternatives like rice or almond flour for dredging. Just be sure to choose gluten-free Italian seasoning to maintain the flavor profile.
Final Thoughts
Trust me, once you make this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe you’ll want to keep it in your regular rotation. It’s the perfect blend of crispy comfort and fresh vibrancy—a dish that feels special but is easy enough to whip up on any night. So go ahead, grab your ingredients, and get ready to impress with this wonderfully delicious recipe that’s sure to become a family favorite!
PrintChicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe
Chicken Milanese with Tomato, Mozzarella, and Basil Salad is a delightful Italian-inspired dish featuring thinly pounded and breaded chicken cutlets fried to golden perfection, paired with a fresh and vibrant salad of cherry tomatoes, mozzarella, red onion, and basil. This dish balances crispy, savory chicken with bright, tangy, and creamy salad toppings, making it perfect for a satisfying lunch or dinner.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
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″ thick
- Salt and pepper to taste
- 4 large eggs
- 1 cup flour for dredging
- 2 cups olive oil or enough to fill pan at least 1-inch deep
Instructions
- Prepare the tomato salad: In a large bowl, combine halved cherry tomatoes, diced red onion, cubed fresh mozzarella, and extra virgin olive oil. Season with salt to taste. Mix gently and set aside to marinate for at least 30 minutes to allow flavors to meld while preparing the chicken.
- Mix the seasoned breadcrumbs: In a separate bowl, combine Italian seasoned breadcrumbs, grated Pecorino Romano, and minced Italian flat leaf parsley. Set aside.
- Prepare the chicken cutlets: Pound the chicken cutlets until they are about 1/4-inch thick. Season both sides with salt and pepper evenly.
- Dredge the chicken: Lightly coat each chicken cutlet in flour, shaking off any excess. Then dip the floured cutlet into beaten eggs, ensuring it is fully coated. Next, press the cutlet into the breadcrumb mixture, covering it completely. Place all breaded cutlets on a baking sheet to keep them organized for frying.
- Heat the oil for frying: In a large heavy pan, pour olive or vegetable oil until it’s about 1-inch deep. Heat the oil to 360°F (182°C), ensuring it’s hot enough for frying but not smoking.
- Fry the cutlets: Carefully place the breaded chicken cutlets into the hot oil without overcrowding the pan. Fry each cutlet for 3-4 minutes on each side until golden brown and cooked through. Use a wire rack or paper towel-lined baking sheet to drain excess oil after frying. Work in batches as needed.
- Let the cutlets rest: Allow the fried cutlets to cool for about 10 minutes before plating to help juices redistribute and maintain crispiness.
- Serve: Place 1-2 chicken cutlets on each plate. Spoon a generous portion of the tomato, mozzarella, and basil salad on top. Tear additional fresh basil leaves over the dish and drizzle with extra virgin olive oil for a final touch. Enjoy immediately.
Notes
- Use a thermometer to maintain the oil temperature at 360°F for best frying results.
- Do not overcrowd the pan as it will lower the oil temperature and result in soggy cutlets.
- The salad can be prepared in advance to let the flavors meld nicely.
- Letting the cutlets rest after frying helps keep them juicy and crispy.
- You can substitute vegetable oil for olive oil to reduce cost and smoke point issues.
