Chicken Milanese With Tomato, Mozzarella and Basil Salad
RachelIngredients
- 1 ½ pounds chicken cutlets, pounded 1/4-inch thick
- Kosher salt and freshly ground black pepper, as needed
- ⅔ cup plus 1/4 cup extra-virgin olive oil
- ⅔ cup basil leaves
- 1 fat garlic clove, finely grated or minced
- 1 pound cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella, cut into 1/2-inch pieces
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 ¼ cups panko bread crumbs
- ¼ cup grated Parmesan
- 2 tablespoons unsalted butter
- Lemon wedges, for serving
Instructions
Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil. In a blender or food processor, combine oil, basil, garlic and salt to taste; purée until smooth. In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside. Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish. In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets. When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt. Taste tomato-mozzarella salad and add more salt and/or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.
Servings: 4 to 6 servings