Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe

If you’re looking for a dish that brings together the best of crispy, tender chicken and a fresh, vibrant salad, this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe is your go-to. I absolutely love how the crunchy, golden-brown chicken cutlets pair beautifully with the bright, juicy tomatoes and creamy mozzarella. It’s like a little celebration of textures and flavors on every plate!

Whenever I make this, it works perfectly for a weekend lunch or a casual dinner when you want something that feels indulgent but is actually pretty simple to put together. This Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe is worth trying because it balances comforting fried chicken with a refreshing salad, making it a crowd-pleaser you’ll keep coming back to.

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Ingredients You’ll Need

The ingredients here work so well together because the simple, fresh salad perfectly cuts through the richness of the fried chicken. When shopping, try to pick the freshest mozzarella and ripe cherry tomatoes for maximum flavor.

• Cherry Tomatoes: Juicy and sweet, they provide the refreshing punch to the dish.
• Red Onion: Adds a mild sharpness and crunch to the salad.
• Extra Virgin Olive Oil: Use good quality for dressing both the salad and drizzling over the chicken.
• Fresh Basil: Hand-torn for that aromatic, herbal freshness that brightens the salad.
• Fresh Mozzarella: Cubed to add creamy texture and richness.
• Italian Seasoned Breadcrumbs: Gives the chicken that perfect crunchy crust.
• Flat Leaf Parsley: Adds a subtle herbal note to the breadcrumbs.
• Pecorino Romano Cheese: Adds a salty, tangy depth to the seasoned coating.
• Chicken Cutlets: Thinly sliced and pounded for quick, even cooking.
• Eggs: Used as a binding agent for the breadcrumb coating.
• Flour: For dredging the chicken before dipping in eggs, essential for crispiness.
• Olive Oil (or Vegetable Oil): Enough to fry the chicken evenly and golden brown.

Variations

I love playing with this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe depending on the season or what I have on hand. Don’t hesitate to make it your own—there’s room for personalization!

• Gluten-Free Version: I’ve swapped out breadcrumbs for crushed gluten-free crackers with great results—still crisp and flavorful!
• Seasonal Salads: In winter, I switch the tomato salad to roasted peppers and arugula with the same mozzarella and basil for warmth.
• Cheese Swap: I sometimes use burrata instead of mozzarella for an even creamier salad experience.
• Herb Variations: Adding mint or oregano to the salad lends a different herbal twist when basil isn’t available.

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

Step 1: Make the Tomato, Mozzarella & Basil Salad

Start by combining halved cherry tomatoes, cubed mozzarella, and diced red onion in a bowl. Drizzle with extra virgin olive oil and sprinkle salt to taste, then gently toss. Let this rest at room temperature for at least 30 minutes—this step is key because it lets the flavors mingle and softens the onion, making the salad beautifully balanced when served.

Step 2: Prep the Seasoned Breadcrumb Mixture

In a separate bowl, mix the Italian seasoned breadcrumbs with grated Pecorino Romano and minced flat-leaf parsley. This blend is what gives the chicken cutlets that perfect crunch and a fragrant, cheesy-herby flavor. Mix it well so each piece of chicken gets an even coating.

Step 3: Prepare and Season the Chicken Cutlets

Pound your chicken cutlets to about 1/4 inch thickness for even cooking and tenderness. Season both sides generously with salt and freshly ground pepper. This step really made a difference for me because evenly thin cutlets cook quickly and stay juicy without drying out.

Step 4: Dredge the Chicken

Lightly coat each cutlet with flour, shaking off any excess, then dip fully into beaten eggs. Finally, press the chicken into your breadcrumb mixture until well coated on both sides. Lay the breaded cutlets out on a baking sheet for a moment; this keeps them from sticking and makes frying smoother.

Step 5: Fry to Golden Perfection

Heat about an inch of olive oil in a heavy-bottomed pan up to 360°F (182°C). Fry the cutlets in batches—3 to 4 minutes per side—until golden brown and crunchy. Don’t overcrowd the pan or you’ll lower the oil temperature, which causes soggy breading. I learned the hard way to keep the oil hot and to be patient for the best crisp!

Step 6: Drain and Rest

Transfer each cooked cutlet to a wire rack or paper towels to drain extra oil. Let them rest for about 10 minutes; this helps the crust stay crisp without becoming greasy. Trust me, this resting step is worth the wait.

Step 7: Plate and Serve

Place one or two crispy cutlets on each plate, top generously with the tomato, mozzarella, and basil salad, then tear fresh basil leaves over the top. A final drizzle of extra virgin olive oil makes everything shine. Serve immediately and watch everyone dig in happily!

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

Garnishes

I like to tear extra fresh basil right on top just before serving for a burst of color and aroma. Sometimes a light squeeze of fresh lemon juice brightens everything up and adds a lovely zing that pairs so well with the crunchy chicken.

Side Dishes

My favorite sides to complement this Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe include a simple arugula salad with lemon vinaigrette, garlic roasted potatoes, or a warm crusty bread to soak up all those lovely flavors.

Creative Ways to Present

For special dinners, I’ve layered the chicken and salad artistically on a large wooden board for sharing—it’s stunning and encourages everyone to dig in family-style. Garnishing with edible flowers or microgreens can elevate the look, making it elegant enough for a date night or celebration.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftover chicken cutlets and the tomato salad separately in airtight containers in the fridge. This keeps the chicken crust crispier and prevents the salad from sogging out.

Freezing

While I haven’t found freezing the salad works well (it gets watery), the breaded chicken cutlets freeze beautifully. Just flash freeze them on a tray first, then transfer to a freezer bag for up to a month.

Reheating

To reheat, I pop the frozen or refrigerated cutlets into a hot oven or air fryer for a few minutes—it crisps the coating back up without drying out the chicken. Just add fresh tomato salad before serving for the best experience.

FAQs

Final Thoughts

This Chicken Milanese with Tomato, Mozzarella, and Basil Salad Recipe holds a special place in my heart because it’s the perfect mix of comfort and bright freshness. It never fails to impress both family and friends, especially when you take the time to get that crust perfectly crisp and let the salad flavors shine. I hope you give this recipe a try soon—it’s one of those meals you’ll want to make again and again!

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