Get ready to elevate your dinner game with a restaurant-quality dish that's surprisingly easy to make! This Tomato Basil Chicken Milanese is a perfect blend of crispy, golden-brown chicken topped with a vibrant, fresh tomato and basil salsa that will make your taste buds dance. Imagine cutting into a perfectly crisp chicken breast, revealing a juicy interior, and then spooning over a burst of summery tomato and fragrant basil - it's like a flavor explosion that transforms an ordinary meal into an extraordinary culinary experience.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Prepare the chicken breasts by placing them between two sheets of plastic wrap and gently pounding them to an even 1/4-inch thickness using a meat mallet or rolling pin.
- In a shallow dish, combine breadcrumbs and grated Parmesan cheese. Season the mixture with salt and pepper to taste.
- Season the pounded chicken breasts with salt and pepper on both sides.
- Dredge each chicken breast in the breadcrumb-Parmesan mixture, pressing gently to ensure the coating adheres completely to the chicken.
- Heat olive oil in a large skillet over medium-high heat until it shimmers and is hot but not smoking.
- Carefully place the breaded chicken breasts into the hot oil and cook for 3-4 minutes on each side until golden brown and crispy, and the internal temperature reaches 165°F.
- Remove chicken from the skillet and place on a wire rack or paper towel-lined plate to drain excess oil.
- In a separate bowl, combine halved cherry tomatoes and chopped fresh basil. Drizzle with a small amount of olive oil and season with salt and pepper.
- Plate the crispy chicken and top with the fresh tomato-basil mixture.
- Serve immediately, garnishing with additional fresh basil leaves if desired.
Tips
- Pounding the chicken evenly is crucial - aim for a consistent 1/4-inch thickness to ensure uniform cooking and maximum crispiness.
- Use fresh, high-quality breadcrumbs and freshly grated Parmesan for the best flavor and texture.
- Make sure your oil is at the right temperature (around 350°F) before adding the chicken. Too cool, and the chicken will absorb too much oil; too hot, and the outside will burn before the inside cooks.
- Don't overcrowd the pan - cook the chicken in batches if necessary to maintain the oil temperature and ensure a crispy coating.
- Let the chicken rest for a minute after cooking to help the crust set and prevent sogginess.
- For an extra flavor boost, add some lemon zest to your breadcrumb mixture or serve with a lemon wedge on the side.
- If you want a lighter version, you can bake the breaded chicken in a preheated 425°F oven for about 15-20 minutes, flipping halfway through.
Nutrition Facts
Calories: 362kcal
Carbohydrates: 25g
Protein: 40g
Fat: g
Saturated Fat: 4g
Cholesterol: 95mg
