Ingredients
Equipment
Method
Preparation
- In a mixing bowl, combine halved cherry tomatoes, cubed fresh mozzarella, and finely diced red onion. Drizzle with extra virgin olive oil and season with salt. Toss gently and let rest for at least 30 minutes.
- In a shallow bowl, combine Italian seasoned breadcrumbs and grated Pecorino Romano cheese. Mix well and set aside for later.
- Pound chicken cutlets to ¼-inch thickness. Season with salt and pepper.
- Set up a breading station with flour in one dish and beaten eggs in another. Dredge each chicken cutlet in flour, dip in eggs, then coat with the breadcrumb mixture. Press lightly to adhere.
- Heat oil in a skillet over medium-high heat until it reaches 360°F. Fry coated chicken cutlets for 3-4 minutes on each side until golden brown.
- Remove fried chicken cutlets from the skillet and drain on a wire rack. Let them rest for 10 minutes.
- Serve the crispy Chicken Milanese topped with the tomato, mozzarella, and basil salad, drizzling with additional olive oil.
Nutrition
Notes
For best results, ensure chicken cutlets are uniformly thick, and let the salad rest before serving for enhanced flavor.