Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe

I absolutely love this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe because it strikes the perfect balance between crispy, juicy chicken and a fresh, vibrant salad. It’s one of those meals that looks fancy but comes together surprisingly quickly — perfect for a weeknight dinner or impressing guests without a ton of fuss.

When I first tried this recipe, I was amazed at how the simple combination of juicy cherry tomatoes, creamy mozzarella, and fragrant basil turned the classic breaded chicken cutlets into something truly special. You’ll find that the freshness of the salad really complements the crispy texture of the chicken, making every bite a little celebration of flavors and textures.

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Ingredients You’ll Need

The magic of this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe lies in the quality and simplicity of its ingredients. Each one plays a role in creating a fresh, crispy, and flavorful dish.

• Cherry tomatoes: Pick ripe, juicy cherry tomatoes for that perfect burst of flavor in the salad.
• Red onion: Adds a nice mild bite — dicing it finely keeps the salad balanced.
• Extra virgin olive oil: Use a good-quality one; it beautifully ties the salad and chicken together.
• Fresh basil: Always hand-torn, never chopped for a lovely rustic touch and intense aroma.
• Fresh mozzarella: Cubed fresh mozzarella gives creamy texture and richness to the salad.
• Italian seasoned breadcrumbs: These bring both crunch and a punch of flavor to the chicken coating.
• Italian flat leaf parsley: Fresh parsley mixed into the breadcrumbs brightens all the flavors.
• Pecorino Romano cheese: Adds a sharp, salty kick to the breadcrumb crust.
• Chicken cutlets: Thin-sliced chicken ensures even cooking and keeps things tender.
• Eggs: For dredging — they help the breadcrumbs stick perfectly.
• Flour: Light coating to prep the chicken before the egg dip.
• Olive oil (or vegetable oil): Used for frying to get that gorgeous golden brown crust.

Variations

I always encourage experimenting with this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe to suit your palate or dietary needs. It’s super adaptable while still keeping that classic flavor combination alive.

• Gluten-Free: I’ve swapped out traditional breadcrumbs for gluten-free ones with great success — just watch the frying temperature carefully.
• Herb Swaps: Sometimes I add chopped oregano or thyme to the breadcrumb mix for a slightly different herbal touch.
• Cheese Alternatives: If mozzarella isn’t your fave, burrata or fresh ricotta balls work wonderfully in the salad for extra creaminess.
• Spice Kick: For a little heat, try mixing red pepper flakes into the breadcrumb coating — it gives the chicken a subtle spicy edge.

How to Make Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe

Step 1: Toss Together the Tomato, Mozzarella, and Basil Salad

Start by mixing halved cherry tomatoes, diced red onion, and cubed fresh mozzarella in a bowl. Add the extra virgin olive oil and salt to taste, then gently toss everything together. Trust me on this — letting the salad sit for at least 30 minutes really lets the flavors marry beautifully, and the onions soften just enough without losing their bite.

Step 2: Prepare the Breaded Chicken Coating

In a separate bowl, combine the Italian seasoned breadcrumbs, grated Pecorino Romano cheese, and minced Italian flat leaf parsley. Stir to blend all those flavors evenly. This breadcrumb mixture is the secret to the wonderful crunchy, flavorful crust on the chicken.

Step 3: Season and Dredge the Chicken Cutlets

Take your thin-sliced chicken cutlets (pounded to about 1/4 inch thickness) and season both sides well with salt and pepper. Then, lightly coat each piece in flour and shake off the excess — this helps the egg coat stick better. Next, dip the cutlets fully into beaten eggs, then press them evenly into the breadcrumb mixture. Lay them out on a baking sheet to keep them from sticking while you get your oil ready.

Step 4: Fry the Cutlets Until Golden and Crispy

Heat about an inch of olive oil or vegetable oil in a heavy-bottomed pan to 360°F (182°C). Using a thermometer here is a game changer — keeping the oil at the right temp ensures super crispy cutlets without absorbing too much oil. Fry the cutlets carefully in batches so you don’t overcrowd the pan, cooking each side for about 3–4 minutes until deeply golden. Transfer cooked cutlets to a wire rack or paper towels to drain excess oil and keep them crisp.

Step 5: Rest, Plate, and Enjoy!

Let the chicken rest about 10 minutes after frying — this keeps the crust nice and crunchy. Then, plate 1-2 cutlets and spoon the tomato, mozzarella, and basil salad over the top. Finish with a drizzle of extra virgin olive oil and a few torn basil leaves for that bright, fresh touch. I love this moment — you can really see (and taste) how the simple ingredients come together to make something delicious.

How to Serve Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe

Garnishes

I love garnishing this dish with a few torn fresh basil leaves right on top for that herbaceous pop. A quick drizzle of good-quality extra virgin olive oil just before serving adds shine and a subtle fruity flavor that brings it all together. Sometimes, I sprinkle a tiny pinch of flaky sea salt over the chicken for a little extra crunch—trust me, it’s worth it!

Side Dishes

Pairing this Chicken Milanese with a simple arugula salad dressed in lemon vinaigrette is one of my favorites for a peppery contrast. Roasted or sautéed green beans with garlic work beautifully too, and for more comfort-style meals, buttery mashed potatoes or creamy polenta are fantastic companions.

Creative Ways to Present

For special occasions, I like to serve the cutlets individually topped with a generous scoop of the tomato, mozzarella, and basil salad in a wide shallow bowl — almost like an elegant plated salad. Another fun idea is to skewer smaller breaded chicken pieces and serve them alongside mini salad cups as colorful appetizers. Presentation is a joy with this recipe because the colors are naturally beautiful!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover chicken cutlets wrapped loosely in paper towels inside an airtight container to help keep the crust from getting soggy. The salad should be kept in a separate container because the tomatoes release moisture and can make the coating lose its crispness if stored together.

Freezing

For freezing, I flash-freeze breaded, uncooked cutlets on a baking sheet then transfer them to a freezer bag — this way, you can fry fresh, crispy chicken whenever you want with minimal prep. The salad does not freeze well, so it’s best to make that fresh each time.

Reheating

The best way I’ve found to reheat leftovers without losing crispiness is in a 350°F oven on a wire rack for about 10-12 minutes. Avoid microwaving, which can make the crust chewy and soggy. Serve the heated cutlets with fresh salad or quickly tossed leftover salad.

FAQs

Final Thoughts

This Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe holds a special place in my kitchen because it’s both simple and elegant — the kind of dish that feels like a treat but is incredibly approachable. I hope you enjoy making and sharing it as much as I do. Next time you want to wow folks with minimal effort, this recipe is your new best friend.

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