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.
- 4 boneless skinless chicken breast halves, pounded 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
- Season the chicken with a little salt and pepper.
- 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.
- Put the butter and ¼ cup olive oil in a large skillet over medium high heat.
- 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.
- 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.
- 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!