Chicken Milanese Recipe
Roasted Tomato Sauce | Fior di Latte | Arugula | Lemon | Basil | Parmigiano Reggiano | Giardiniera
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Ingredients
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Chicken Milanese
Roasted Tomato Sauce
Salad & Garnish
Method
Chicken Milanese
- 1
Prepare the chicken
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even 1/2 inch thickness using a meat mallet or rolling pin.
- 2
Bread the chicken
Set up three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs mixed with grated Parmigiano Reggiano, salt, and pepper. Dredge each chicken breast first in flour, then egg mixture, and finally in the breadcrumb mixture, pressing firmly to adhere.
- 3
Cook the chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken breasts and cook for 3–4 minutes per side until golden brown and fully cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
Roasted Tomato Sauce
- 4
Roast the tomatoes
Preheat the oven to 400°F (200°C). Place cherry tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 20 minutes until tomatoes are blistered and soft.
- 5
Blend the sauce
Transfer the roasted tomatoes and garlic to a blender or food processor. Add fresh basil leaves and blend until smooth. Adjust seasoning with salt and pepper to taste. Set aside and keep warm.
Salad & Garnish
- 6
- 7
Plate the dish
Place a cooked chicken cutlet on each plate. Spoon roasted tomato sauce over the chicken. Add slices of Fior di Latte on top and allow to melt slightly from the heat. Top with arugula salad and a few shavings of Parmigiano Reggiano. Sprinkle with torn basil and a spoonful of chopped giardiniera for a crunchy, tangy finish.
