Servings
Font
Back
5.0 from 84 votes

Chicken Milanese with Tomato, Mozzarella, and Basil Salad

Chicken breasts are pounded thin, coated in breadcrumbs, fried until golden and served topped with a tomato, mozzarella, and basil salad.

Cook Time
mins
Tomato salad resting time
1 hr
Total Time
1 hr 20 mins
Servings: 4
Calories: 686 kcal
Course: Main Course
Cuisine: Italian

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 (mix together)
  • 2 cups Italian seasoned breadcrumbs
  • 3 tablespoons minced Italian flat leaf parsley
  • 1/4 cup grated Pecorino Romano
For the chicken
  • 2 pounds thin-sliced chicken cutlets pounded to a 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 up pan at least 1-inch

Instructions

    Cup of Yum
  1. 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
  1. Heat 1-inch of olive or vegetable oil in a large heavy pan to 360f.
  2. Meanwhile, mix together the breadcrumbs, Pecorino, and parsley.
  3. Pound the chicken to a 1/4 thick then season with salt and pepper on both sides.
  4. 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.
  5. 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.
  6. 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

  • Makes 4 very large or 6 moderate-sized portions.
  • Letting the tomatoes and mozzarella marinate for 60 minutes or more is key to getting a better flavor and making the salad juicier.
  • The cutlets should be warm (even room temperature) and not piping hot when served.  This will give you enough time to easily prepare the meal.
  • Leftovers can be saved for up to 3 days and can be enjoyed with or without reheating.

Nutrition Information

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 (23%) Fiber 3.1g (12%) Sugar 6.3g (13%) Calcium 134mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 686

% 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.