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
Scale
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.
