Description

Chicken Milanese with Tomato, Mozzarella, and Basil Salad is a delightful Italian-inspired dish featuring thin, crispy breaded chicken cutlets fried to golden perfection and topped or accompanied by a fresh, vibrant salad of cherry tomatoes, creamy mozzarella, fragrant basil, and red onion, all dressed in extra virgin olive oil. This recipe balances savory, crunchy chicken with a refreshing, colorful salad, perfect for a satisfying and elegant meal.

Ingredients

Tomato, Mozzarella, and Basil Salad

36 ounces cherry tomatoes, halved
1/4 cup diced red onion
1 pound fresh mozzarella, cubed
1/2 cup extra virgin olive oil
Salt to taste
3 tablespoons basil, hand torn

For the Chicken Milanese

2 pounds thin-sliced chicken cutlets, pounded to 1/4 inch thick
Salt and pepper to taste
1 cup flour, for dredging only
4 large eggs, beaten
2 cups olive oil (or enough to fill pan at least 1 inch deep) for frying
2 cups Italian seasoned breadcrumbs
3 tablespoons minced Italian flat leaf parsley
1/4 cup grated Pecorino Romano cheese

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Instructions

Prepare the Tomato Salad: In a large bowl, combine the halved cherry tomatoes, diced red onion, cubed fresh mozzarella, and extra virgin olive oil. Season with salt to taste. Tear basil leaves over the top and gently mix to combine. Set aside for at least 30 minutes to allow flavors to meld while preparing the chicken.
Heat the Oil: Pour olive or vegetable oil into a large, heavy pan to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 360°F (182°C), which is ideal for frying the chicken cutlets.
Mix the Seasoned Breadcrumbs: In a separate bowl, combine the Italian seasoned breadcrumbs, grated Pecorino Romano cheese, and minced Italian flat leaf parsley. Set aside this mixture for breading the chicken.
Prepare the Chicken Cutlets: Pound the chicken cutlets to an even thickness of about 1/4 inch if they are not already thin. Season both sides with salt and freshly ground black pepper.
Bread the Chicken: Dredge each chicken cutlet lightly in flour, shaking off the excess. Dip the floured cutlet into the beaten eggs to coat both sides thoroughly. Press the cutlet into the seasoned breadcrumb mixture until well coated. Place the breaded cutlets on a baking sheet to keep them ready for frying.
Fry the Cutlets: Carefully place the breaded chicken cutlets into the hot oil in batches, avoiding overcrowding the pan. Fry each cutlet for 3-4 minutes on each side until golden brown and crispy. Use a slotted spoon or tongs to transfer the fried cutlets to a wire rack or paper towel-lined baking sheet to drain excess oil.
Rest the Chicken: Allow the fried cutlets to rest and cool slightly for about 10 minutes. This resting period helps maintain their crispiness and allows juices to redistribute inside the chicken.
Plate and Serve: Place 1-2 cutlets on each serving plate. Spoon a generous portion of the tomato, mozzarella, and basil salad on top of or alongside the chicken. Tear a little fresh basil over the plate and drizzle with extra virgin olive oil to finish. Serve immediately and enjoy!

Notes

For best results, pound chicken cutlets evenly to ensure uniform cooking and a crisp crust.
Use fresh, high-quality mozzarella for a creamy, authentic flavor in the salad.
Do not overcrowd the frying pan to maintain the oil temperature and achieve even browning.
Let the chicken rest after frying to keep it crispy and juicy.
Use a thermometer to ensure the oil is at the correct frying temperature (360°F/182°C).
Leftover breaded chicken can be reheated in the oven to retain crispiness.