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.
Servings: 0
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.
Notes
Recipe By: New York Times
Serving Size: 4
Serving Size: 4