Chicken 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
Units
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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.
