• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Search All Recipes
    • Recipe Round-Ups
  • More
    • About
    • Work With Me!
    • Lifestyle
    • Outside the Kitchen
    • Kitchen Tips & Gifts
    • Contact

Framed Cooks

menu icon
go to homepage
  • July 4th Recipes!
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • July 4th Recipes!
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Framed Cooks » Recipes » Dinner

    Tomato Basil Chicken Milanese

    Published: Jul 14, 2019 · Modified: Jun 30, 2022 by Kate Morgan Jackson · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    This simple recipe for tomato basil Milanese swaps out the traditional veal for tender chicken and uses fresh summer cherry tomatoes and basil for a flavorful topping. A perfect delicious summertime supper!

    PIN this recipe for Tomato Basil Chicken Milanese now… So you can make it later!

    I love this quick and easy recipe for chicken Milanese, first because of the quick and easy part, and second because it is one of my go-to summer chicken recipes that doesn’t involve the grill or making a salad.

    Not that there is anything wrong with chicken salad or grilled chicken, mind you!  But sometimes during the summer I get saladed-out, and sometimes I don’t have the heart to send the Southern husband out into the sweltering heat to stand over the sweltering grill.

    So this recipe that requires less that 8 minutes on the stove and includes sweet summer tomatoes and cheery summer basil and delectable Parmesan cheese is the answer!

    So what does Milanese mean, anyway?

    Milanese sounds all elegant and potentially intimidating, but I am here to tell you that is is nothing more than a light golden breadcrumb coating on a piece of thin pounded chicken.  Veal used to be the main component in this dish, but I’ve seen more and more versions of chicken Milanese popping up on menus.

    Chicken is not only less expensive than veal, but I find that it is a lot easier to cook up as well.   Pounded veal can dry out quickly if you don’t watch it like a hawk, but pounded chicken pretty reliably cooks up to tender deliciousness.

    Ingredients you need to make Tomato Basil Chicken Milanese

    • Boneless Chicken Breasts
    • Salt and Pepper
    • Flour
    • Eggs
    • Panko Breadcrumbs
    • Parmesan Cheese
    • Butter
    • Olive Oil
    • Cherry Tomatoes
    • Basil
    • Balsamic Vinegar

    Here’s how you make tomato basil chicken Milanese!

    STEP 1: Like I said, Milanese is fancy for a crispy bread coating, and you are going to start by pounding some chicken breasts until they are about 1/2 to 1/4 inch thick.  If the pounding makes them super big, just cut them into whatever reasonable sized pieces look right to you.

    STEP 2: Next you are going to season them up with a little salt and pepper, and then dunk them first into some beaten egg, then into some panko breadcrumbs, then into the grated Parmesan cheese.  I like to line up three soup plates with these three dunking ingredients right next to my stovetop so when the last piece of chicken is coated they can go right into the frying pan.

    STEP 3: Cook them up until they are golden and crispy, about 3-4 minutes per side, and while they are cooking you can whip up the delectable topping that sets this chicken Milanese apart in my book…halved cherry tomatoes tossed with fresh basil, a splash of olive oil and a drizzle of balsamic vinegar.

    STEP 4: When the chicken is ready, simply divide it among plates, spoon the tomato topping over the chicken and scatter on a little more Parmesan cheese for good measure.

    More Tips for making tomato basil milanese!

    Can I use regular bread crumbs?

    You can, as long as they are dried crumbs. The fresh ones won’t stick as well to the chicken, and we want that scrumptious crust!

    Can I use large tomatoes?

    Yep! Just cut them into bite-sized pieces and they will be just fine.

    Can I use chicken thighs instead of chicken breasts?

    Yes! Just make sure they are boneless, and pounded to 1/2 to 1/4 inch thickness.

    Have a question that I didn’t cover?

    Leave me your question in the comments and I will get back to you pronto!

    Now doesn’t that just look like summer on a plate?  A warm weather winner, winner chicken dinner!  What are your summertime chicken faves?  Tell me in the comments!

    Print

    Tomato Basil Chicken Milanese

    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    This simple recipe for tomato basil Milanese swaps out the traditional veal for tender chicken and uses fresh summer cherry tomatoes and basil for a flavorful topping.

    • Author: Kate Morgan Jackson
    • Prep Time: 10 minutes
    • Cook Time: 8 minutes
    • Total Time: 18 minutes
    • Yield: 4
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: Italiam

    Ingredients

    Scale
    • 4 boneless skinless chicken breast halves, pounded to 1/2 to ¼ inch thickness
    • Salt and pepper
    • ½ cup flour
    • 2 eggs, beaten
    • 1 ½ cups panko breadcrumbs
    • ½ cup grated Parmesan, plus extra for garnish
    • 3 tablespoons butter
    • ¼ cup olive oil
    • 2 cups cherry tomatoes, cut in half
    • 1 cup basil leaves, chopped
    • 2 tablespoons olive oil
    • 1 tablespoon balsamic vinegar

    Instructions

    1. Season the chicken with a little salt and pepper.
    2. Put the flour in a shallow dish, the eggs in another shallow dish, and the panko crumbs in a third dish, and stir the parmesan cheese into the panko with a fork.  Line them up right next to your stovetop.
    3. Put the butter and ¼ cup olive oil in a large skillet over medium high heat.
    4. Dunk each cutlet first in flour, then in eggs, then in the panko cheese mixture. When they are all coated, place them in the skillet and cook for 3-4 minutes per side until golden.
    5. While the chicken is cooking, put the tomatoes and the basil in a medium mixing bowl and stir together.  Add 2 tablespoons of olive oil and stir again.  Add the balsamic vinegar and stir once more.
    6. When the chicken is done, place one cutlet on each dinner plate and spoon the tomato mixture on top.  Sprinkle with parmesan cheese and a grinding of black pepper and serve!

    Equipment We Used to Make This Recipe

    Image of Meat Tenderizer

    Meat Tenderizer

    Buy Now →
    Image of Measuring Cup

    Measuring Cup

    Buy Now →
    Image of Cutting Board

    Cutting Board

    Buy Now →
    Image of Mixing Bowls

    Mixing Bowls

    Buy Now →
    Image of Large Skillet

    Large Skillet

    Buy Now →

    Notes

    Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!

    Did you make this recipe?

    Share a photo and tag @FramedCooks on Facebook or Instagram…we want to see it!

    164 shares
    • Facebook
    • Twitter
    • Yummly

    Want every new recipe delivered right to your email inbox?

    Reader Interactions

    Comments

    1. Theresa Murphy says

      July 16, 2019 at 6:57 am

      Summer on a plate! Love it! We didn’t get our garden in this year so I’ll have to hit the farmers market for some lovely tomatoes and basil. This will be great for something different. Of course, I will likely have to triple the recipe to make sure the teen girls have enough to eat. May have to employ the “oven fried” method in that case so I get to eat at the same time the family does. :)

      Reply
      • Kate Morgan Jackson says

        July 16, 2019 at 1:39 pm

        Yes, those teenagers can get hungry – I remember those days! And yay for your local farmer’s market, I love ours SO much! :)

        Reply
    2. Karen Nelson says

      July 14, 2019 at 1:18 pm

      Happy Sunday❣️
      Just went to Farmers Market and have the most beautiful cherry tomatoes in a rainbow of colors!
      Monday night dinner! Thanks…
      While reading the recipe, one of your videos was playing for lemon artichoke chicken( yum)
      You used a lid that looks great…wondering where you acquired it? Asking for a friend;)

      Reply
      • Kate Morgan Jackson says

        July 15, 2019 at 8:47 am

        I’m so excited for you to make this dinner – it’s my new chicken obsession! As for the lid, I wish I could tell you – my best guess is that it is a super old Le Creuset-type lid. Le Creuset is crazy expensive, but (or course!) Ebay has some great options if you are just looking for a lid! https://www.ebay.com/sch/i.html?_from=R40&_trksid=p2380057.m570.l1313.TR1.TRC0.A0.H0.Xle+crueset+dutch+oven+lid.TRS0&_nkw=le+crueset+dutch+oven+lid&_sacat=0

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Kate from Framed Cooks

    Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

    More about me →

    July 4th Recipes!

    • Shortcut fried chicken salad on a plate.
      Shortcut Fried Chicken Salad
    • Peach mozzarella salad on a plate.
      Peach Mozzarella Salad
    • Shrimp with dipping sauce on a platter.
      Shrimp with Dipping Sauce
    • Grilled Buttermilk Rosemary Chicken on a Plate
      Grilled Buttermilk Chicken
    • Orange Avocado Shrimp Salad on a plate with mint leaves.
      Orange Avocado Shrimp Salad
    • Zucchini gazpacho in a bowl.
      Zucchini Gazpacho

    Reader Favorites

    • Pastina with egg and cheese in a bowl.
      Pastina with Egg and Cheese, Otherwise Known As Comfort Food
    • Lemon Garlic Lobster Pasta in a bowl with a fork.
      Pasta with Lobster Sauce
    • Grandpa's Coca-Cola Ribs on a cutting board.
      Grandpa’s Coca-Cola Ribs
    • Pasta with Buttered Egg Sauce on a plate with a fork.
      Pasta with Egg Sauce
    • Soft scrambled eggs with ricotta on a plate.
      Ricotta Scrambled Eggs
    • Cheese Fries in a bowl on a wooden counter.
      Easy Cheese Fries

    Want every new recipe delivered right to your email inbox?

    Sign Me Up!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms of Use

    Newsletter

    • Sign Up!

    Get in Touch

    • Contact

    Copyright © 2025 Framed Cooks

    All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

    164 shares
    164 shares
    • 84