If you are craving a dish that is crispy, fresh, and bursting with vibrant flavors, this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe is exactly what you need in your life. Imagine tender, golden-fried chicken cutlets paired with a juicy, colorful salad of cherry tomatoes, fresh mozzarella, and fragrant basil—a truly harmonious combination that brings together the best of crunchy and creamy, savory and bright. This recipe is a celebration of simple ingredients that come together to create a dish that’s elegant enough for a dinner party yet easy enough for a weeknight meal.
Ingredients You’ll Need
The beauty of this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe lies in the simplicity and quality of its ingredients. Each component plays a vital role, whether adding crunch, moisture, or fresh herbal notes, making the final dish a vibrant, balanced delight.
- 36 ounces cherry tomatoes, halved: These provide a burst of juicy sweetness and vibrant color to the salad.
- 1/4 cup diced red onion: Adds a subtle sharpness and crunch to balance the creaminess of the mozzarella.
- 1/2 cup extra virgin olive oil: Brings richness and a fruity depth to the salad dressing and finishing drizzle.
- Salt to taste: Enhances all the natural flavors in both the salad and the chicken.
- 3 tablespoons basil, hand torn: Offers a fresh, aromatic herbaceous punch that brightens the dish.
- 1 pound fresh mozzarella, cubed: Its creamy texture contrasts perfectly with the crisp chicken and juicy tomatoes.
- 2 cups Italian seasoned breadcrumbs: Infuse the chicken coating with herbs and a wonderful crunch.
- 3 tablespoons minced Italian flat leaf parsley: Adds a clean, fresh underpinning to the breadcrumb mix.
- 1/4 cup grated Pecorino Romano: Provides a salty, nutty flavor that intensifies the breading’s savory appeal.
- 2 pounds thin-sliced chicken cutlets, pounded to 1/4 inch thick: The main star, tender and perfect for quick frying.
- Salt and pepper to taste: Essential seasoning to boost flavor on the chicken itself.
- 4 large eggs: Act as the adhesive layer, helping the breadcrumbs stick perfectly.
- 1 cup flour, for dredging only: Creates a light coating for the egg to cling to, ensuring an even crust.
- 2 cups olive oil (or enough to fill pan at least 1 inch): For frying, giving the chicken a golden, crispy finish.
How to Make Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe
Step 1: Prepare the Tomato Salad
Begin by combining the halved cherry tomatoes, diced red onion, and cubed fresh mozzarella in a large bowl. Drizzle with extra virgin olive oil and season with salt to taste. Tear fresh basil leaves over the top and give everything a gentle toss. Let this mixture sit for at least 30 minutes so the flavors elegantly mingle while you work on the chicken cutlets.
Step 2: Heat the Oil
Pour olive or vegetable oil into a heavy pan to a depth of about 1 inch. Heat it over medium-high heat until it reaches 360°F (182°C). This temperature ensures the chicken cutlets will fry up crispy without absorbing too much oil.
Step 3: Mix the Seasoned Breadcrumbs
In a separate bowl, combine the Italian seasoned breadcrumbs, grated Pecorino Romano, and minced Italian flat leaf parsley. This mixture adds incredible flavor and texture to the crust that makes this chicken irresistible.
Step 4: Prepare the Chicken Cutlets
Make sure your chicken slices are pounded evenly to about 1/4 inch thickness for uniform cooking. Season both sides generously with salt and freshly ground pepper, which will enhance the natural flavor of the chicken beneath the crust.
Step 5: Bread the Chicken
First, dredge each chicken cutlet lightly in flour, shaking off any excess. Then dip the floured cutlet into the beaten eggs, coating both sides. Lastly, press the cutlet into the breadcrumb mixture until it’s fully covered. Place the breaded cutlets on a baking sheet to keep them organized and ready for frying.
Step 6: Fry the Cutlets
Carefully place the coated chicken pieces into the preheated oil in batches to avoid overcrowding. Fry each cutlet for 3 to 4 minutes per side until they turn a rich golden brown. Use tongs or a slotted spoon to transfer the cutlets to a wire rack or paper towels, allowing excess oil to drain off perfectly.
Step 7: Rest the Chicken
Let the fried cutlets rest for about 10 minutes. This little pause helps the crust stay crisp and allows the juices inside the chicken to redistribute, keeping every bite tender and succulent.
Step 8: Plate and Serve Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe
Place one or two crispy cutlets on each plate and either spoon the vibrant tomato, mozzarella, and basil salad on top or serve it alongside. Add a few torn basil leaves over the dish and finish with a drizzle of extra virgin olive oil. Serve immediately to enjoy the satisfying contrast of textures and flavors at their best.
How to Serve Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe
Garnishes
Feel free to add freshly grated Pecorino Romano or a few chili flakes on top for extra kicking flavor. A light squeeze of lemon juice right before serving can also provide a bright, zesty lift that complements the crispy chicken beautifully.
Side Dishes
Pair this dish with a simple arugula salad tossed in a lemon vinaigrette or roasted seasonal vegetables to add some earthy undertones. A crusty baguette or garlic bread rounds out the meal by adding a hearty element that soaks up every last drop of olive oil and juices.
Creative Ways to Present
For a fancy touch, serve the chicken cutlets whole with the salad arranged artistically on top, garnishing with microgreens or edible flowers. Alternatively, slice the cutlets and layer them in a rustic style salad bowl with the tomato and mozzarella salad for a family-style presentation that invites sharing.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and salad in separate airtight containers in the refrigerator. The salad will stay fresh for about 2 days, but the chicken cutlets are best eaten within 24 hours to maintain their crisp texture.
Freezing
While you can freeze the cooked chicken cutlets, the tomato, mozzarella, and basil salad does not freeze well due to the fresh ingredients. Freeze the chicken in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To revive leftover chicken cutlets, reheat them in an oven or air fryer at 350°F (175°C) for about 10 minutes to restore their crispiness without drying them out. Avoid microwaving, as it tends to make the crust soggy.
FAQs
Can I use other types of cheese instead of mozzarella?
Absolutely! While fresh mozzarella offers a creamy, mild flavor that pairs perfectly with tomatoes and basil, you could also experiment with burrata for extra creaminess or even a firmer cheese like provolone for a different texture.
Is it possible to bake the chicken Milanese instead of frying?
Yes. For a healthier twist, bake the breaded chicken cutlets at 400°F (200°C) on a greased baking sheet for about 20-25 minutes, flipping halfway through. The crust won’t be quite as crispy as frying but will still be delicious.
What can I substitute for Italian seasoned breadcrumbs?
If you don’t have Italian seasoned breadcrumbs, use plain breadcrumbs and add your own mix of dried herbs such as oregano, basil, and parsley. Adding grated Parmesan or Pecorino Romano will boost flavor as well.
Can I prepare the tomato, mozzarella, and basil salad in advance?
Yes, you can prepare the salad up to a few hours ahead of time. Just keep it chilled and stir gently before serving to redistribute the dressing. Adding the basil last minute retains its fresh flavor.
How do I ensure my chicken cutlets stay crispy after frying?
The key is to drain the fried cutlets on a wire rack rather than paper towels, which helps air circulate and prevents sogginess. Also, letting them rest before serving allows the crust to set perfectly crisp.
Final Thoughts
This Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe is one of those dishes you’ll find yourself making over and over because it simply hits all the right notes: crunchy, fresh, and full of vibrant Italian flavors. Whether serving it for a casual lunch or an elegant dinner, it’s sure to impress and satisfy. Give it a try—you’ll love the way the fresh salad perfectly complements the crispy chicken every single time.
Print
Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Halal
Description
Chicken Milanese with Tomato, Mozzarella, and Basil Salad is a crisp, golden-fried chicken cutlet dish paired with a fresh, vibrant salad of cherry tomatoes, mozzarella, red onion, and basil. This recipe brings together the crunchy texture of breaded chicken and the freshness of Italian-inspired salad, perfect for a satisfying and flavorful 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
Breadcrumb Mixture
- 2 cups Italian seasoned breadcrumbs
- 3 tablespoons minced Italian flat leaf parsley
- 1/4 cup grated Pecorino Romano cheese
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)
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 and tear basil leaves over the top. Mix gently and 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 about 1 inch depth. Heat over medium-high heat until the oil reaches 360°F (182°C), which is ideal for frying the chicken cutlets.
- Mix the Seasoned Breadcrumbs: In a separate bowl, combine Italian seasoned breadcrumbs, grated Pecorino Romano cheese, and minced Italian flat leaf parsley. Set aside for breading.
- Prepare the Chicken Cutlets: Pound the chicken cutlets to an even thickness of about 1/4 inch if not already done. Season both sides with salt and freshly ground black pepper.
- Bread the Chicken: Lightly dredge each chicken cutlet in flour, shaking off any excess. Dip into the beaten eggs to coat both sides, then press into the breadcrumb mixture until well coated. Place the breaded cutlets on a baking sheet to keep ready for frying.
- Fry the Cutlets: Carefully place the breaded chicken cutlets into the hot oil in batches, avoiding overcrowding. Fry each cutlet for 3-4 minutes per side until golden brown and crispy. Transfer 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 to maintain crispiness and let juices redistribute.
- Plate and Serve: Place 1-2 cutlets on each plate and spoon a generous portion of the tomato, mozzarella, and basil salad on or alongside the chicken. Tear extra basil over the plate and drizzle with additional extra virgin olive oil. Serve immediately and enjoy.
Notes
- For best results, use fresh, high-quality mozzarella and ripe cherry tomatoes.
- Make sure the oil temperature is maintained at around 360°F to ensure crispy, golden cutlets without absorbing too much oil.
- Use a meat mallet to pound chicken evenly to ensure even cooking.
- Resting fried chicken cutlets on a wire rack helps keep them crispy instead of soggy.
- This dish pairs well with a light white wine or sparkling water with lemon.
