I absolutely love how this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe strikes the perfect balance between crispy, savory chicken and fresh, vibrant salad. It s exactly the kind of meal you want when you re craving something that feels both indulgent and light-perfect for a weekend dinner or when you want to impress guests without fussing over complicated dishes.
When I first tried this, I was amazed by how simple ingredients like fresh cherry tomatoes, mozzarella, and fragrant basil come together with breaded chicken cutlets to make a dish that s bursting with flavor. You ll find that this recipe works beautifully all year round but especially stunning in summer when tomatoes and basil are at their peak freshness.
Why You’ll Love This Recipe
- Crunchy, Golden Chicken: The breaded cutlets fry up perfectly crisp while staying tender inside.
- Freshness and Bright Flavors: The tomato, mozzarella, and basil salad adds lightness and color, complementing the chicken beautifully.
- Simple Pantry Ingredients: You likely already have most ingredients on hand, and the method is straightforward.
- Impress Without Stress: This dish looks elegant but comes together in under an hour, perfect for weeknight dinners or casual entertaining.
Ingredients You’ll Need
To make this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe shine, you want the freshest produce and some pantry staples for that irresistible crispy crust. Let s walk through each key ingredient so you know what to look for at the store and how each one makes the dish special.
- Cherry Tomatoes: Choose ripe, vibrant red ones for the sweetest, juiciest salad base.
- Red Onion: Adds a subtle bite-dicing it finely ensures it blends well with the salad without overpowering.
- Extra Virgin Olive Oil: Use a good quality one for drizzling and marinading; it really elevates the flavors.
- Fresh Basil: Hand-torn for the freshest aroma and taste; basil is the hero herb here.
- Fresh Mozzarella: Look for soft mozzarella balls or bocconcini that you can cube easily for that creamy, melty texture.
- Italian Seasoned Breadcrumbs: The seasoned crumbs add fantastic flavor and crunch without extra effort.
- Italian Flat Leaf Parsley: Freshly minced, it brightens up the breadcrumb coating.
- Pecorino Romano Cheese: Grated finely for a salty kick in the breading mix.
- Chicken Cutlets: Thin-sliced breast or tenderloin pieces; pounding them to an even ¼ inch thickness helps them cook quickly and evenly.
- Large Eggs: These help the breadcrumbs stick perfectly to the chicken.
- Flour: Just enough for dredging so the egg and breadcrumbs cling well.
- Olive Oil or Vegetable Oil for Frying: Pick a neutral oil with a high smoke point for frying-makes all the difference!
Variations
I love making this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe my own by switching up a few ingredients here and there. Feel free to get creative-you ll find that this recipe is incredibly adaptable to your mood or what s in season.
- Gluten-Free Option: I’ve tried using gluten-free breadcrumbs and a mix of almond flour for dredging. It works well, just be gentle when flipping to avoid breaking the crust.
- Add a Spicy Kick: Toss some crushed red pepper flakes into the breadcrumbs or add a drizzle of chili-infused olive oil over the finished dish for a bit of heat.
- Seasonal Salad Swap: In cooler months, swapping the tomato salad for a roasted red pepper and arugula salad keeps things fresh but seasonally appropriate.
- Cheese Variations: Sometimes I swap the mozzarella for burrata if I m feeling fancy-it adds a rich creaminess that s totally decadent.
How to Make Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe
Step 1: Prepare the Tomato, Mozzarella, and Basil Salad
Start by tossing your halved cherry tomatoes with diced red onion, cubed fresh mozzarella, and the extra virgin olive oil. Season the mixture with salt to taste and then add your hand-torn basil pieces. This salad needs to sit for at least 30 minutes before serving to let the flavors mingle and the tomatoes soften slightly-I always find this resting time makes a big difference in the salad s depth of flavor.
Step 2: Prepare the Breadcrumb Mixture and Chicken
Mix together the Italian seasoned breadcrumbs, grated Pecorino Romano, and minced Italian flat leaf parsley in a shallow dish. Meanwhile, pound your chicken cutlets to an even ¼ inch thickness-this helps them cook fast and evenly. Season both sides with salt and pepper to build flavor right into the meat.
Step 3: Bread the Chicken Cutlets
Dust each cutlet with flour, shaking off any excess-it s key to getting that beautiful, even crust. Next, dip the chicken in beaten eggs and then coat it generously in the breadcrumb mixture. Lay all the breaded cutlets on a baking sheet; this keeps your workspace organized and helps when transferring to the hot oil.
Step 4: Fry the Chicken to Golden Perfection
Heat about 1 inch of olive oil (or vegetable oil) in a large, heavy-bottomed pan until it reaches 360°F. Fry the cutlets in batches for 3-4 minutes per side or until they’re crisp and golden brown. Don t overcrowd the pan-it can drop the oil temperature and make the crust soggy. Set the finished pieces on a wire rack or paper towel-lined sheet to drain excess oil. Let them rest for about 10 minutes before plating so they stay juicy inside.
Step 5: Plate and Serve
Arrange 1-2 chicken cutlets on each plate, then spoon a generous helping of the tomato, mozzarella, and basil salad on top. Tear a little fresh basil over each portion and finish with a drizzle of extra virgin olive oil. This simple plating lets all the colors and textures shine-your guests will love how vibrant and appetizing it looks!
Pro Tips for Making Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe
- Pound Evenly: I ve found that pounding the chicken to a consistent ¼ inch thickness ensures it cooks evenly and stays juicy inside without drying out.
- Oil Temperature Matters: Using a thermometer to keep the oil at 360°F helps you achieve that perfect golden crust without absorbing too much oil.
- Rest Before Serving: Letting the chicken rest on a wire rack for 10 minutes after frying locks in moisture and keeps the crust crisp.
- Batch Cooking: Don t overcrowd your pan when frying-this keeps the oil temperature steady and results in crispier chicken every time.
How to Serve Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe
Garnishes
I love finishing this dish with a few fresh basil leaves torn on top because it adds brightness and aroma right before eating. A drizzle of extra virgin olive oil adds a glossy finish and just a touch of richness. Sometimes I sprinkle a little finely grated Pecorino Romano atop for an extra punch of salty, savory flavor.
Side Dishes
My go-to sides with this recipe are simple and fresh-think light arugula salad with lemon vinaigrette or roasted seasonal vegetables. Crispy oven fries or a creamy polenta also pair beautifully if you want a heartier meal. These sides balance nicely with the crisp chicken and juicy salad.
Creative Ways to Present
For special occasions, I like to plate the Chicken Milanese cutlets family-style on a large wooden board and spoon the tomato salad on top, then scatter whole basil leaves around. Adding edible flowers or colorful microgreens can make the dish feel extra festive. It s such a crowd-pleaser and creates a beautiful, rustic centerpiece.
Make Ahead and Storage
Storing Leftovers
I recommend storing leftover chicken and salad separately in airtight containers to keep the crust crispy and the salad fresh. The chicken lasts well in the fridge for up to 3 days, and the salad is best eaten within a day to maintain tomato texture and basil flavor.
Freezing
While I don t often freeze this dish because the salad doesn t freeze well, you can freeze the breaded, fried chicken cutlets if you want to prep ahead. Wrap each piece tightly and freeze for up to a month. When ready, reheat in a hot oven to regain crispiness.
Reheating
To reheat, I place chicken cutlets on a wire rack over a baking sheet in a 375°F oven for about 10 minutes. This helps keep the crust crisp instead of soggy. Avoid the microwave if you want to preserve the texture. Add fresh tomato salad after reheating for the best experience.
FAQs
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Can I use chicken thighs instead of cutlets for this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe?
Yes! Chicken thighs can work well but make sure to pound them to an even thinness like cutlets for faster, even cooking. Thighs will be juicier but also a bit richer, which some people prefer.
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What if I don t have Pecorino Romano cheese?
You can substitute with Parmesan cheese for the breadcrumb mixture. It won t have the exact sharpness of Pecorino, but it still adds great salty flavor and helps create a crisp crust.
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How do I know when the oil is the right temperature for frying?
Using a kitchen thermometer is the easiest way to get it right-aim for about 360°F. If you don t have one, you can test by dropping a small piece of bread or breadcrumb into the oil; it should sizzle vigorously and turn golden within a minute.
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Can I make the tomato salad ahead of time?
Yes, I usually make it at least 30 minutes beforehand for the flavors to meld. It s best eaten fresh the same day but can be made a few hours in advance and stored covered in the fridge.
Final Thoughts
This Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe has become a go-to in my kitchen because it s easy, delicious, and always feels special. I love sharing it with friends because it s not only a feast for the palate but also for the eyes with that vibrant tomato salad piled on top. Give it a try-you ll enjoy the satisfying crunch paired with those fresh, summery flavors. Trust me, once you make it, it ll quickly become a favorite in your recipe rotation too!
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Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
Chicken Milanese with Tomato, Mozzarella, and Basil Salad is a delightful Italian-inspired dish featuring thin, crispy breaded chicken cutlets served with a fresh tomato and mozzarella salad. The chicken is pounded thin, breaded with seasoned breadcrumbs, and fried to golden perfection, then topped with a vibrant, tangy salad of cherry tomatoes, fresh mozzarella, red onion, and basil dressed in extra virgin olive oil. This recipe offers a perfect balance of crispy, savory chicken and refreshing, bright salad flavors, ideal for a satisfying lunch or dinner.
Ingredients
For the 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
For the Seasoned Breadcrumbs
- 2 cups Italian seasoned breadcrumbs
- 3 tablespoons minced Italian flat leaf parsley
- 1/4 cup grated Pecorino Romano cheese
For the 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 only
- 2 cups olive oil (or enough to fill pan about 1-inch deep)
Instructions
- Prepare the Tomato Salad: In a mixing bowl, combine the halved cherry tomatoes, cubed fresh mozzarella, diced red onion, and extra virgin olive oil. Season with salt to taste and gently toss to mix everything evenly. Set aside for at least 30 minutes to allow flavors to meld while you prepare the chicken cutlets.
- Heat the Oil: Pour about 1 inch of olive or vegetable oil into a large heavy-bottomed pan. Heat the oil to 360°F (182°C), monitoring carefully to maintain the temperature for frying the chicken cutlets.
- Mix Breadcrumbs: In a separate bowl, combine the Italian seasoned breadcrumbs, grated Pecorino Romano, and minced flat-leaf parsley. Mix thoroughly to ensure an even distribution of herbs and cheese in the breadcrumb mixture.
- Season the Chicken: Pound the chicken cutlets to a uniform thickness of about 1/4 inch. Season both sides with salt and freshly ground black pepper.
- Dredge the Chicken: Lightly coat each chicken cutlet in flour, shaking off the excess. Next, dip the cutlet into the beaten eggs, ensuring it is fully coated. Finally, press the chicken into the breadcrumb mixture to evenly cover each piece. Arrange the breaded cutlets on a baking sheet to keep them from sticking and for an efficient frying process.
- Fry the Cutlets: Carefully place the breaded cutlets into the hot oil in batches to avoid overcrowding. Fry each cutlet for 3-4 minutes per side until golden brown and crispy. Use a slotted spoon or tongs to transfer the cooked cutlets to a wire rack or paper towel-lined baking sheet to drain excess oil.
- Rest and Plate: Allow the cutlets to rest for about 10 minutes to retain their crispiness. To serve, place 1-2 cutlets on each plate, spoon a generous portion of the tomato and mozzarella salad over the top, tear some fresh basil on each plate, and drizzle with extra virgin olive oil. Enjoy immediately.
Notes
- Ensure the oil is maintained at 360°F to achieve crispy, evenly cooked cutlets without greasiness.
- Pounding the chicken to an even thickness helps them cook uniformly and stay tender.
- Allowing the tomato salad to sit for at least 30 minutes enhances the flavors and softens the onions.
- Use fresh mozzarella for the best texture and flavor contrast with the crispy chicken.
- Work in batches when frying to avoid overcrowding the pan, which can lower oil temperature and lead to soggy cutlets.
Nutrition
- Serving Size: 1 plate with 2 cutlets and salad (approx. 350g)
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 180 mg
