If you are craving a dish that balances crispy, tender chicken with bright, fresh flavors, the Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe is exactly what you need. This wonderful combination pairs golden, crunchy breaded chicken cutlets with a vibrant salad of juicy cherry tomatoes, creamy mozzarella, and fragrant basil, all tossed in rich olive oil. It is a dish that feels both special and homey, perfect for a weekend lunch or a delightful dinner with friends and family.

Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses simple, fresh ingredients that each play an important role in creating the perfect harmony of tastes and textures. From the crispy breadcrumbs that form the chicken’s golden crust to the vibrant, refreshing salad, every element is essential to this beautiful dish.

36 ounces cherry tomatoes, halved: These provide a sweet and juicy burst of flavor that brightens the salad.
1/4 cup diced red onion: Adds a mild sharpness and crunch for contrast.
1/2 cup extra virgin olive oil: Brings richness and ties the salad ingredients together.
Salt to taste: Enhances all the flavors in both the salad and chicken.
3 tablespoons basil, hand torn: Offers fresh, aromatic notes that elevate the salad.
1 pound fresh mozzarella, cubed: Creamy pieces that melt in your mouth and balance the acidity of the tomatoes.
2 cups Italian seasoned breadcrumbs: The key to crispy, flavorful chicken coating.
3 tablespoons minced Italian flat leaf parsley: Adds a touch of herbal brightness to the breading.
1/4 cup grated Pecorino Romano: Sharp cheese that intensifies the breadcrumbs’ flavor.
2 pounds thin-sliced chicken cutlets, pounded to 1/4 inch thick: Perfectly thin for quick, even frying.
Salt and pepper to taste: For seasoning the chicken beautifully.
4 large eggs: Acts as the binding agent for the breadcrumb coating.
1 cup flour, for dredging only: Helps the egg adhere to the chicken.
2 cups olive oil (or enough to fill pan at least 1 inch): For frying the cutlets to crispy perfection.

How to Make Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe

Step 1: Prepare the Tomato Salad

Start by combining the halved cherry tomatoes, diced red onion, cubed fresh mozzarella, and extra virgin olive oil in a large bowl. Season with salt and tear fresh basil leaves over the top. Give everything a gentle mix and set it aside for at least 30 minutes so the flavors can blend beautifully while you prep the chicken.

Step 2: Heat the Oil

Pour olive or vegetable oil into a large, heavy skillet until about an inch deep. Heat it over medium-high heat until it reaches about 360°F (182°C). This temperature will give you that perfect fry, crispy on the outside while remaining juicy inside.

Step 3: Mix the Seasoned Breadcrumbs

While the oil heats, mix the Italian seasoned breadcrumbs with grated Pecorino Romano cheese and minced Italian flat leaf parsley in a separate bowl. This fragrant breadcrumb blend is what will make your chicken irresistibly crunchy and full of herbaceous flavor.

Step 4: Prepare the Chicken Cutlets

Make sure your chicken cutlets are pounded evenly to about 1/4 inch thickness. This ensures they cook quickly and evenly. Season both sides with salt and freshly ground pepper—this simple seasoning is the secret to deep flavor in each bite.

Step 5: Bread the Chicken

To bread the cutlets, lightly dredge each one in flour, shaking off the excess. Then dip it into the beaten eggs, coating both sides thoroughly. Finally, press the cutlet into the flavored breadcrumb mixture until every nook and cranny is covered. Lay the coated cutlets on a baking sheet so they’re ready when the oil reaches the right temperature.

Step 6: Fry the Cutlets

Fry the breaded chicken cutlets in batches, taking care not to crowd the pan. Cook each side for 3 to 4 minutes until golden brown and crisp. Use tongs or a slotted spoon to transfer them to a wire rack or paper towel-lined baking sheet to drain any excess oil and maintain their perfect crunch.

Step 7: Rest the Chicken

Allow the cutlets to rest and cool slightly, about 10 minutes. This step helps keep the crust crispy and lets the juices redistribute, so every bite is moist and flavorful.

Step 8: Plate and Serve Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe

Arrange one or two cutlets on each plate, then spoon a generous amount of the tomato, mozzarella, and basil salad on top or alongside. Tear extra basil leaves over the dish and drizzle a little more extra virgin olive oil to finish it off. Serve immediately and watch everyone dive in happily!

How to Serve Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe

Garnishes

Fresh basil leaves and a drizzle of high-quality extra virgin olive oil are simple yet spectacular garnishes that brighten this dish. A lemon wedge on the side adds a zesty touch for those who enjoy a little extra acidity.

Side Dishes

This dish pairs wonderfully with light sides like a crisp green salad, garlic roasted potatoes, or even a simple pasta aglio e olio. These sides complement without overpowering, letting the Milanese and salad shine.

Creative Ways to Present

For a stunning presentation, serve the chicken cutlets stacked with layers of tomato and mozzarella salad in between, topped with fresh basil leaves. Alternatively, arrange the salad as a bed and lay the cutlets fanned over the top for a colorful, inviting plate that feels effortlessly elegant.

Make Ahead and Storage

Storing Leftovers

Keep any leftover chicken Milanese and salad in separate airtight containers in the refrigerator. The chicken stays crispy best when reheated separately, and the salad maintains its freshness well if you add any dressing just before serving again.

Freezing

While the tomato, mozzarella, and basil salad does not freeze well, the breaded chicken cutlets can be frozen before frying. Freeze them on parchment-lined trays, then transfer to a freezer bag. When ready, fry directly from frozen, adding a couple of extra minutes to cook through.

Reheating

Reheat leftover chicken cutlets in a hot oven or toaster oven at 375°F (190°C) for 10-12 minutes. This helps restore their crispiness without drying out the chicken. Avoid microwaving if you want to keep that delightful crunch.

FAQs

Can I use regular mozzarella instead of fresh?

Fresh mozzarella provides a creamy texture and fresh flavor that complements the salad beautifully. Regular mozzarella can be used in a pinch but won’t have quite the same melt and freshness.

What kind of breadcrumbs should I buy?

Italian seasoned breadcrumbs are perfect for this recipe, adding herbs and flavor without extra effort. If you only have plain breadcrumbs, simply add dried Italian herbs and Parmesan cheese to mimic the flavor.

Is it okay to use chicken breasts instead of cutlets?

Yes! Just slice chicken breasts thinly or pound them evenly to 1/4 inch thickness so they cook quickly and evenly.

Can I prepare this recipe gluten-free?

Absolutely! Use gluten-free breadcrumbs and flour substitutes like almond or rice flour for dredging to make this recipe gluten-free while keeping the crispy texture.

How long can I let the salad sit before serving?

The salad tastes best after resting at least 30 minutes to let flavors blend, but it can sit at room temperature for up to two hours before serving.

Final Thoughts

This Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe is one of those dishes you’ll keep coming back to because it hits every note perfectly—crispy, fresh, flavorful, and satisfying. I hope you find as much joy in making and eating it as I do. Give it a try and watch it become a fast favorite in your kitchen!