When you crave a twist on the classic chicken parmigiana, this Chicken Milanese with Tomato Salad offers a refreshing change. This dish combines the crispy texture of breaded chicken, with the vibrant flavors of a fresh, shaved tomato salad. While it requires a few extra steps, the result will leave you craving more!
Why You Should Make This Chicken Milanese with Tomato Salad
- Fresh Flavors: The shaved tomato salad adds a burst of freshness to the crispy chicken.
- Crispy Perfection: The combination of panko and seasoned breadcrumbs gives the chicken an irresistible crunch, which holds up well to the tomato salad.
- Elegant Presentation: A beautiful dish that will impress.
Ingredients
- Boneless Chicken Breast: Substitute boneless chicken thighs, veal or pork.
- Panko and Seasoned Breadcrumbs: Easily use one type of breadcrumbs.
- Freshly Grated Parmesan Cheese: Substitute with Pecorino Romano or Grana Padano.
- Firm Tomatoes: Substitute with halved cherry tomatoes or diced Roma tomatoes.
- Fresh Mozzarella: Substitute with shredded mozzarella or burrata.
- Golden Balsamic Vinegar: Substitute with white wine vinegar or regular balsamic vinegar.
How to Prepare a Shaved Tomato Salad
First, prepare the tomato salad so the flavors can meld in the fridge while you fry the chicken. Use firm tomatoes for easier thin slicing with a mandoline.
- Slice the tomatoes paper-thin using a mandoline. Add them to a bowl and season with salt and pepper.
- Slice the mozzarella as thin as possible and add it to the bowl, along with the fresh torn basil.
- Pour in the olive oil and golden balsamic vinegar. Gently toss everything to coat.
- Place in the fridge to chill.
How to Prepare Chicken Milanese
Chicken Milanese is a classic Italian dish consisting of breaded and fried chicken cutlets. The chicken is typically pounded thin, seasoned, then coated in flour, egg and breadcrumbs before being fried until golden brown and crispy.
- Cut the chicken breasts in half horizontally, but do not cut all the way through. Spread open and lay one breast on top of a piece of parchment paper. Cover with another piece of parchment and pound down as thin as you can without breaking apart the meat. Season with salt and pepper. Repeat with the remaining breasts.
- Start heating the oil in a large non-stick pan.
- Prepare the dredge: add the flour to a plate, beat the eggs with a touch of water in a large bowl, and combine the breadcrumbs with the Parmesan cheese in another plate.
- Dredge the chicken in the flour, shake off any excess, coat in the eggs allowing any excess to drip off, then fully coat in the breadcrumbs, packing the breadcrumbs onto the chicken.
- Add the butter to the oil and allow it to melt.
- Place one chicken breast into the hot oil and fry until golden brown on one side (about 4 to 5 minutes). Flip and finish on the other side. Remove onto paper towels to absorb any excess oil. Sprinkle with salt. Repeat with the remaining breast.
To Finish and Serve Chicken Milanese with Tomato Salad
- Crisp the prosciutto in the microwave for 30-seconds, or in the air fryer at 400°F (200°C) for 2-3 minutes (you can do this earlier as the prosciutto gets crispier as it cools).
- Top the Chicken Milanese with a few spoonfuls of the shaved tomato salad.
- Garnish with crispy prosciutto, shaved Parmesan and cracked black pepper.
- Serve immediately.
How to Store Leftovers
- Store any leftover chicken in an airtight container in the refrigerator for up to 2 days.
- The salad can be stored separately in a sealed container for up to 2 days.
- Use any juice from slicing the tomatoes to make a salad dressing.
- To reheat the chicken, place it in a preheated oven at 350°F for 10 minutes, or until heated through.
More Crispy Chicken Recipes to Love
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Chicken Milanese with Tomato Salad
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This Chicken Milanese with Tomato Salad combines crispy fried chicken cutlets, with the vibrant flavors of a fresh, shaved tomato salad.
Ingredients
- 2 boneless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup seasoned breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 3 tablespoons butter
- Oil for shallow frying
- 3 pieces crispy prosciutto
- Shaved Parmesan, for garnish
- Cracked black pepper, for garnish and
- Fresh torn basil, for garnish
Shaved Tomato Salad
- 4 firm tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8-ounce ball fresh mozzarella
- 1/4 cup olive oil
- 3–4 tablespoons golden balsamic vinegar
- 6 fresh torn basil leaves
Instructions
Tomato Salad
- Slice the tomatoes paper-thin using a mandoline. Add them to a bowl and season with salt and pepper.
- Slice the mozzarella as thin as possible, and add it to the bowl, along with the fresh basil.
- Pour in the olive oil and golden balsamic vinegar. Gently toss everything to coat.
- Place in the fridge to chill while you prepare the chicken.
Chicken Milanese
- Crisp the prosciutto either in the microwave (place between two pieces of paper towel for 30 seconds) or air fryer (400°F (200°C) for two minutes). Prosciutto will continue to crisp as it cools.
- Cut the chicken breasts in half horizontally, but do not cut all the way through.
- Spread open and lay one breast on top of a piece of parchment paper. Cover with another piece of parchment and pound down as thin as you can without breaking apart the meat.
- Season with salt and pepper. Repeat with the remaining breasts.
- Start heating the oil in a large non-stick pan.
- Prepare the dredge: add the flour to a plate, beat the eggs with a touch of water in a large bowl, and combine the breadcrumbs with the Parmesan cheese in another plate.
- Dredge the chicken in the flour, shake off any excess, coat in the eggs allowing any excess to drip off, then fully coat in the breadcrumbs, packing the breadcrumbs onto the chicken.
- Add the butter to the oil and allow it to melt.
- Place one chicken breast into the hot oil and fry until golden brown on one side, about 4 to 5 minutes. Flip and finish on the other side (another 3 to 4 minutes).
- Remove onto paper towels to absorb any excess oil. Sprinkle with salt. Repeat with the remaining breast.
To Serve:
- Place the fried chicken cutlet on a large plate or platter.
- Top with a few spoonfuls of the shaved tomato salad.
- Garnish with crispy prosciutto, shaved Parmesan and cracked black pepper.
- Serve immediately.
- ENJOY!
Notes
- Use the flat end of a meat tenderizer to flatten the chicken.
- Be sure to place the chicken in between parchment paper when flattening.
- Choose firm tomatoes for easier slicing.
- Easily substitute the shaved tomatoes with halved cherry tomatoes.
- Taste the salad after dressing. Adjust, if necessary.
- Allow the salad to chill in the fridge while you prepare the chicken to let the flavors meld.
- Use your hands to firmly pack the breadcrumbs onto the chicken for a better crust (it’s a messy job, but somebody’s got to do it).
- Add just enough oil to the pan for a shallow, not a deep fry.
- Fry the chicken for about 4-5 minutes on the first side, and about 3-4 minutes on the other.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: American, Italian
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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