Chicken Milanese With Tomato, Mozzarella and Basil Salad Recipe (2024)

Milanese is one of the top recipes in the world and adding the salad makes it an all in one meal. In Milano we don't use flour in the breading process and we fry it in clarified butter. In Italy when it's served with a salad we say "copert" (covered) without out the salad "nudo" (naked)

I hate leaving flavor in the pan. An additional and simple step is to drain off any remaining fat, then return the pan to the stove and add in a cup of white wine. Let it deglaze and simmer down for a few minutes. When the wine reduces to about half, kill the heat and swirl in a tbs of butter. You can even add an herb bouquet during the reduction process then toss it before adding the butter. This kind of chicken dish is kind of a blank canvas.

Great recipe. However, it calls for "1 fat garlic clove, finely grated or minced", which is then processed further in a blender. Why not just let the blender do the mincing? Start with the clove of garlic - maybe cut into chunks- the salt and a *little* oil - enough to barely submerge the blender's blades, and blend for a couple of seconds, then add the basil and the rest of the oil and process.

I cook something like this almost once a week. I love putting fresh thyme or tarragon in the egg wash. It perfumes the chicken beautifully.

This suggestion will likely sound like heresy to most, but my fiancé and I are making an effort to eat lower carb. Instead of using flour and panko, we breaded the chicken cutlets with ground up pork rinds (a product called Pork Panko.) It’s super crispy, pretty much pure protein and doesn’t change the flavor. It worked perfectly in the recipe and was super yummy!

Option/ changes I like! Season chicken with salt pepper and oil then grill for lower calorie option. For the salad chiffonade the basil mix with the tomatoes and cheese. Omit the oil. Salt pepper to taste. Good quality balsamic vinegar if desired.

When I lived in Italy I found the Italians (beginning with the home-cooking served up by my relatives) to have taken things like a classically simple "milanese" and drizzled them, just before serving, with freshly squeezed lemon juice...or just put lemon wedges on the table for diners to do this themselves, "to taste." LOL, as a "rube" Americano, at first I thought WHAT? Lemon juice on MEAT? Ewww... Hahaha, until I tried it...MMMMMMMMMMM is all I can say!

Step 2. Make a little more of the Basil Olive oil. It's great for drizzling on the chicken.Step 4. We usually rub the chicken with olive oil and dredge that into the flour.It's a lot less messy than an egg wash.Step 4. Use dry grated Parmesan in the flour.Extra step. Gently pan fry some roasted red peppers that come in a jar, such as theMount Olive brand. They are great by themselves or on top of the chicken.Bon Appetit!

I like to use chicken thighs, they're juicier and more flavorful. It's a little bit more work to pound them thin, and I need to turn down the heat a little bit to let them cook a bit slower so that they get cooked all the way through, but it's well worth it.

Delicious! And it looks beautiful on a large platter with fresh basil and lemon wedges.

I had leftover mozzarella- so I followed the same procedure as for the chicken (flour, egg, panko) and made fried mozzarella slices for an appetizer! It was delicious- especially dipped in the basil and garlic oil.

I cook a version of this every other week for my boys. And I too do not like to waste any bit of food. There always is leftover flour and egg. So I mix them together, adding water if needed, and they fry the savory pancake that results. Sometimes my boys gobble them down. Other times the hens in the back yard get a treat.

I have no words

I made this last night subbing seeded, chunked roma tomatoes for cherry tomatoes, because I had them on hand. This dish was huge success and savored by whole family. The cook was delighted that the dish was so tasty & bright but didn't take forever to put on the table. Do not forgo the lemon juice at the end!

Forget the added salt, particularly if you use fresh Parmesan in the breadcrumb mix. You don't need it. I also like a squirt of fresh lemon juice on the finished cutlet but that is a matter of taste. This is one of my favorite meals.

This one is painfully good.

This is a household favorite and we've done it for busy weeknights and dinner party guests alike because it's so delicious and easy. The lemon is a must and really brightens the dish. We serve with some arugula added to the salad for a bit more texture, fettuccine Alfredo and freshly baked bread if I have the time.

This is a good recipe. I’ve made it a few times already. The chicken isn’t very crispy but flavorful. It is a simple recipe however it does not disappoint

Triple up garlic in basil oil. Use more of everything for breading on chicken.

This is a yummy recipe for using those end of summer tomatoes and basil. I served with last of season arugula salad, perfect! Thank you Melissa Clarke!!!

On my summer rotation. Like to serve this on a mound of peppery garden arugula. So good!

This was so good! I followed directions and it was fantastic!!

Used olive oil and ghee for frying

Worked beautifully with Beyond Chicken, too, for any vegetarians among us.

Made this many times to great success. One small adjustment takes it to an even higher level — add the juice of half a lemon to the basil oil. The acid brightens the flavors. More wedges of lemons when served is a must too.

Read notes first!

Can I prepare the basil oil in advance

This is terrific, as written with fresh cherry tomatoes and basil in season, and in the winter, roasting the cherry tomatoes and serving with lettuce greens instead of the fresh mozza.

Panko crumbs? No - the picture looks like fine bread crumbs, please advise which was used.

Just made the salad