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
Units
Scale
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
