Chicken Milanese with Tomato, Mozzarella, and Basil Salad
User Reviews
5
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Cook Time
20 mins
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Tomato salad resting time
1 hr
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Total Time
1 hr 20 mins
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Servings
4
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Calories
686 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Milanese with Tomato, Mozzarella, and Basil Salad
Description
Chicken Milanese with Tomato, Mozzarella, and Basil Salad combines crispy, thin chicken cutlets coated in a seasoned breadcrumb mixture with a fresh, marinated salad of cherry tomatoes, fresh mozzarella, red onion, and basil. The chicken cutlets are pounded very thin and fried to golden crispness in olive oil. Meanwhile, the salad's flavors meld as the tomatoes release juices into the olive oil and aromatic herbs, creating a refreshing contrast to the rich fried chicken.
Served by layering one or two chicken cutlets with a generous spoonful of the tomato and mozzarella salad on top, this dish balances rich, crunchy protein with a bright and juicy salad. The basil and olive oil drizzle add further freshness and depth, making this suitable for a large family meal or entertaining.
Allowing the salad to marinate for an hour or longer enhances its flavor and juiciness. The cutlets are best served warm or at room temperature to maintain texture and facilitate plating. Leftovers keep well for up to three days and can be enjoyed cold or briefly reheated.
Ingredients
For the tomato salad
- 36 ounces cherry tomato halved
- 1/4 cup red onion diced
- 1/2 cup extra virgin olive oil
- salt to taste
- 3 tablespoons basil hand torn
- 1 pound fresh mozzarella cubed
For the seasoned breadcrumbs (mix together)
- 2 cups Italian seasoned breadcrumbs
- 3 tablespoons Italian flat-leaf parsley minced
- 1/4 cup Pecorino Romano cheese grated
For the chicken
- 2 pounds chicken cutlets pounded to a 1/4" thick, thin-sliced
- salt to taste
- black pepper to taste
- 4 large egg
- 1 cup flour for dredging only
- 2 cups olive oil or enough to fill up pan at least 1-inch
Instructions
- Mix together the tomatoes, mozzarella, red onion, and extra virgin olive oil. Season with salt to taste then set aside for at least 30 minutes before frying the cutlets.
For the chicken
- Heat 1-inch of olive or vegetable oil in a large heavy pan to 360f.
- Meanwhile, mix together the breadcrumbs, Pecorino, and parsley.
- Pound the chicken to a 1/4 thick then season with salt and pepper on both sides.
- Dredge the chicken into flour and shake off the excess. Place cutlet into the egg and then into the breadcrumbs. Place all the breaded cutlets onto a baking sheet for easy frying.
- Fry the cutlets for 3-4 minutes per side then place on a wire rack or paper towel-lined baking sheet. Work in batches to not overcrowd the pan.
- Let the cutlets cool down for about 10 minutes before plating. To plate, add 1-2 cutlets to a plate and spoon a portion of the tomato salad on top. Tear a bit of the basil and drizzle some extra virgin olive onto each plate. Enjoy!
Notes
- The tomato and mozzarella salad benefits from marinating at least 60 minutes to develop flavor and juiciness.
- Serve the breaded chicken cutlets warm or at room temperature rather than piping hot to make plating easier.
- This recipe yields 4 large or 6 moderate servings.
- Store leftovers in an airtight container for up to 3 days; enjoy cold or reheated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 686 kcal
% Daily Value*
| Calories | 686kcal | 34% |
| Carbohydrates | 20.9g | 7% |
| Protein | 53.8g | 108% |
| Fat | 43.9g | 68% |
| Saturated Fat | 8.2g | 41% |
| Cholesterol | 230mg | 77% |
| Sodium | 512mg | 21% |
| Potassium | 791mg | 17% |
| Fiber | 3.1g | 12% |
| Sugar | 6.3g | 13% |
| Calcium | 134mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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