No ratings yet

Chicken Milanese with Tomato, Mozzarella and Basil Salad

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.

Course: Main Course

Cuisine: Mediterranean

Keyword: basil, chicken, mozzarella

Servings:

Author: New York Times

Ingredients

1 ½ 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 ¼ cups panko bread crumbs
1/4 cup grated Parmesan
2 tablespoons unsalted butter
Lemon wedges for serving

Instructions

Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
In a blender or food processor, combine oil, basil, garlic and salt to taste; purée until smooth. In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
In a large skillet, melt butter and remaining 1/4 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.
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.
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.