Chicken Milanese With Tomato, Mozzarella and Basil Salad

Name: Chicken Milanese With Tomato, Mozzarella and Basil Salad
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds chicken cutlets, pounded 1/4-inch thick; Kosher salt and freshly ground black pepper, as needed; 2/3 cup plus 1/4 cup extra-virgin olive oil; 2/3 cup basil leaves; 1 fat garlic clove, finely grated or minced; 1 pound cherry or grape tomatoes, halved; 8 ounces fresh mozzarella, cut into 1/2-inch pieces; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 1/4 cups panko bread crumbs; 1/4 cup grated Parmesan; 2 tablespoons unsalted butter; Lemon wedges, for serving

By Melissa Clark

Total Time: 45 minutes
Rating: 5(1,668)
Comments: Read comments

A classic veal Milanese consists of pounded veal cutlets or chops that have been breaded in crumbs and sometimes Parmesan, then fried until the coating is burnished and brittle. Accompanied by a crisp, bright salad, it’s a meal both cooling and rich. In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. If you want to work ahead, you can coat the cutlets in crumbs up to 4 hours ahead. Store them on a wire rack in the fridge. But try to serve them freshly fried when their coating is at its crunchiest.

Featured in: Chicken Milanese Has Its Moment

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Ingredients

Yield:4 to 6 servings

1½pounds chicken cutlets, pounded ¼-inch thick
Kosher salt and freshly ground black pepper, as needed
⅔cup plus ¼ cup extra-virgin olive oil
⅔cup basil leaves
1fat garlic clove, finely grated or minced
1pound cherry or grape tomatoes, halved
8ounces fresh mozzarella, cut into ½-inch pieces
½cup all-purpose flour
2large eggs, beaten
1¼cups panko bread crumbs
¼cup grated Parmesan
2tablespoons unsalted butter
Lemon wedges, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
Step 2
In a blender or food processor, combine ⅔ cup oil, basil, garlic and salt to taste; purée until smooth.
Step 3
In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
Step 4
Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
Step 5
In a large skillet, melt butter and remaining ¼ cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
Step 6
When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
Step 7
Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.

Ratings

5 out of 5

1,668 user ratings

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Comments

chef Pace, milano7 years ago

Milanese is one of the top recipes in the world and adding the salad makes it an all in one meal. In Milano we don't use flour in the breading process and we fry it in clarified butter. In Italy when it's served with a salad we say "copert" (covered) without out the salad "nudo" (naked)

Chris B7 years ago

I hate leaving flavor in the pan. An additional and simple step is to drain off any remaining fat, then return the pan to the stove and add in a cup of white wine. Let it deglaze and simmer down for a few minutes. When the wine reduces to about half, kill the heat and swirl in a tbs of butter. You can even add an herb bouquet during the reduction process then toss it before adding the butter. This kind of chicken dish is kind of a blank canvas.

Prakash Nadkarni7 years ago

Great recipe. However, it calls for "1 fat garlic clove, finely grated or minced", which is then processed further in a blender. Why not just let the blender do the mincing? Start with the clove of garlic - maybe cut into chunks- the salt and a *little* oil - enough to barely submerge the blender's blades, and blend for a couple of seconds, then add the basil and the rest of the oil and process.

Tom1 month ago

This is a perfect recipe for a party or gathering. I made this recipe for our group of 5 fisherman for our spring fishing outing. Everyone raved about the chicken and the tomato salad. Served 5 easily with just a bit left over but not much, added a good crusty bread too. A light healthy meal so we had ice cream for dessert.

StregaDei1 month ago

I accidentally made too much of the seasoned oil so I added it to the fry pan oil - SUPER yummy layer of flavor added.

Rose G3 months ago

Added arugula and shaved parmigiana to the tomatoes and mozzarella and served with crusty ciabatta bread. A huge hit!

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