Tomato Basil Chicken Milanese

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italiam


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


  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!