Phone:123-123-1234
Email: info@domain.com
Member Login
Crispy Chicken Milanese with Tomato Salad

Crispy Chicken Milanese with Tomato Salad

This is one of my favorite recipes to make during the summertime. It’s a well-balanced dinner, but the tomato salad brightens the dish, so it tastes refreshing in the hot weather! Not to mention it is a very simple dish to make, especially if you buy your chicken pre-cut, rather than making your own cutlets.
If you look up a recipe for ChickenMilanese, it really is just breaded chicken cutlets. It usually is served with some sort of refreshing salad, which, in this case, is the tomato salad. The acid of the tomatoes cuts perfectly through the heaviness of the fried chicken cutlet.
If you’re looking to make this dish into a complete meal, I highly recommend serving this with my Parmesan Couscous recipe. It acts as the perfect side to this dish as it ties together with the parmesan from the tomato salad. It also is a super simple recipe to make, and you simply cannot mess it up! This pairing will make a week night dinner look like a gourmet meal, with maybe only an hours’ worth of effort!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 2 chicken cutlets
  • 1/4-1/2 cup AP flour
  • 1-2 large eggs
  • 1/2-1 cup panko breadcrumbs
  • ⅛ cup grated parmesan
  • Seasonings, to taste (garlic powder, italian seasoning, salt, pepper)
  • High heat cooking oil (avocado, canola, vegetable)
For the Tomato Salad:
  • ~3/4 cup diced cherry tomatoes
  • 1 small shallot, thinly sliced
  • 2 tbsp parsley, minced
  • 2 cloves garlic, minced
  • 2 tbsp shaved or shredded parmesan
  • 1 tbsp red wine vinegar
  • 1 tsp lemon juice (~¼ of a lemon)
  • 2-3 tbsp olive oil
  • Salt and pepper, to taste

Method
 

  1. Prepare your chicken. You can either butterfly a chicken breast to produce two cutlets, then pound them thin, or buy chicken cutlets already prepared. If your chicken breasts are small, just pound them out to be about 1/2 inch thick.
  2. Prepare your dredging station. In one shallow bowl or plate, add the flour. In a different bowl, add the egg. In the last bowl, add the panko breadcrumbs. Season the flour & panko with the recommended seasonings to your liking. Add the parmesan to the panko only. Combine.
  3. Dredge the chicken. Coat the chicken first in the flour, then the egg, then the breadcrumbs, pressing down into the breadcrumbs to ensure they are sticking. Shake the excess of each ingredient off before dredging in the next station. When both cutlets are coated in breadcrumbs, put them on a plate or a baking sheet, cover with plastic wrap, and put in the fridge for at least 20 minutes before cooking.
    Tip: this will help the breading stay on the chicken when you fry it
  4. Make the tomato salad. While your chicken is resting in the fridge, prep your ingredients for the tomato salad, according to the cuts listed by each ingredient above. Mix all ingredients together, cover with plastic wrap, and let it marinate in the fridge until you are ready to serve.
  5. Cook the chicken. Set a saute pan over medium heat for a couple of minutes. Coat the bottom of the pan with a high heat cooking oil. Ensure the entire bottom of the pan is covered in the oil. Heat oil for about 3-5 minutes, until hot. Add the chicken to the hot oil.
    Tip: test one small part of the chicken in the oil before adding the whole cutlet. If your chicken doesn’t sizzle when it hits the oil, let the oil heat up a bit more before adding it. You want the chicken to sizzle when it hits the oil, so it can get crispy.
    Safety tip: if your oil starts smoking, turn off your heat and move the pan off the heat. Let it cool down until the smoke stops, then try again. If your oil is smoking, you are at risk of it catching fire.
  6. After 3-5 minutes of the chicken cooking on one side, or until you can see that it is golden brown on that side, flip the chicken over. Cook 3-5 minutes more, or until it is golden brown on that side as well.
  7. Once the chicken is completely golden brown, or you have temped it to read 165 degrees Fahrenheit, take the chicken out of the pan and let it rest on some paper towels. Immediately sprinkle a little salt over the hot chicken.
  8. Serve. To plate, add the chicken to a plate, and spoon the tomato salad over the chicken. Top it off with some extra parsley & shredded parmesan for garnish.

Notes

This is one of my favorite recipes to make during the summertime. It’s a well-balanced dinner, but the tomato salad brightens the dish, so it tastes refreshing in the hot weather! Not to mention it is a very simple dish to make, especially if you buy your chicken pre-cut, rather than making your own cutlets.
If you look up a recipe for Chicken Milanese, it really is just breaded chicken cutlets. It usually is served with some sort of refreshing salad, which, in this case, is the tomato salad. The acid of the tomatoes cuts perfectly through the heaviness of the fried chicken cutlet.
If you’re looking to make this dish into a complete meal, I highly recommend serving this with my Parmesan Couscous recipe. It acts as the perfect side to this dish as it ties together with the Parmesan from the tomato salad. It also is a super simple recipe to make, and you simply cannot mess it up! This pairing will make a weeknight dinner look like a gourmet meal, with maybe only an hours’ worth of effort!
Previous Post
Parmesan Couscous