Crispy Chicken Milanese with Peach and Tomato Salad
Updated Aug 31, 2025, Published on Aug 07, 2025
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This Crispy Chicken Milanese with Peach and Tomato Salad is a fresh, flavorful spin on a classic dish. Parmesan-crusted chicken cutlets are pan-fried until golden and served alongside a fresh salad with juicy peaches, ripe tomatoes, and fresh herbs. It’s the perfect light yet satisfying dinner for summer.
Looking for more recipes featuring crispy chicken cutlets? Try my Orzo al Limone with Crispy Chicken Parmesan or Crispy Chicken Parmesan over Creamy Alfredo Orzo!
Watch how to make it here!
Why You'll Love this Crispy Chicken Milanese Recipe
- Crispy and golden: The parmesan-panko coating gives the chicken an ultra-crunchy, flavorful crust. Who doesn't love crispy chicken?!
- Fresh and summery: Juicy peaches, ripe cherry tomatoes, and fresh herbs add brightness and balance.
- A fun twist on a classic: This is a seasonal take on traditional Chicken Milanese that feels fresh and exciting. It's perfect for every day or a casual dinner party recipe!
- Customizable: Try swapping the peaches for another stone fruit like nectarines. Add burrata, arugula, or a drizzle of balsamic glaze to make it your own.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Boneless Skinless Chicken Breasts: Use 4 pre-sliced cutlets, or slice 2 chicken breasts in half horizontally to create 4 thin pieces. Pre-sliced cutlets are great if you can find them because they'll save time and reduce cleanup.
- Cherry Tomatoes: Use any variety you like, but go for ripe, sweet cherry tomatoes since they’re served raw. Yellow or orange varieties add great color and flavor.
Crispy Chicken Milanese with Peach and Tomato Salad (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Combine the thinly sliced peaches, sliced tomatoes, olive oil, kosher salt, black pepper, and lemon juice. Cover and refrigerate for 1 hour.
- Measure out the breading ingredients for the chicken in three separate shallow bowls. Bread the chicken. Optionally refrigerate for 30 minutes to help the coating stick better.
- Cook the chicken until golden and crispy. Set aside on paper-towels or a wire rack.
- Just before serving, add the fresh basil, mint, and shaved Parmesan. Drizzle with a little more olive oil, black pepper, and flaky salt.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Crispy Chicken Milanese FAQ's
Don’t be shy with the breading! Press it firmly onto the chicken so every spot is coated. Let the breaded cutlets rest in the fridge for 30 minutes to help the coating stick. Use enough oil when frying, and add more as needed between batches. After frying, place the chicken on a wire rack to keep it crispy.
Other stone fruits such as nectarines work beautifully in this recipe. You can even use a mix of nectarines and peaches.
This peach and tomato salad is plenty on its own, but you can also serve it with a simple lemon arugula salad, burrata, grilled corn, or crusty bread.
You can prep the salad up to a day in advance, but wait to add the herbs and Parmesan until just before serving. The chicken is best freshly fried, but you can reheat it until warm and crispy in an oven or air fryer.
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Crispy Chicken Milanese with Peach and Tomato Salad
Equipment
Ingredients
Crispy Chicken
- ¾ cup All Purpose Flour
- ½ teaspoon Kosher Salt, plus more for seasoning chicken
- ½ teaspoon Black Pepper, plus more for seasoning chicken
- 2 Eggs
- 1 cup Panko Breadcrumbs
- ¾ cup Parmesan Cheese, finely grated
- ½ teaspoon Garlic Powder
- 1 pound Boneless Skinless Chicken Breasts, 4 pre-thinly sliced chicken cutlets or 2 thicker pieces
- ¼ cup Extra Virgin Olive Oil, more as needed
- Flaky Salt, optional
Peach and Tomato Salad
- 1 Peach, or nectarine; thinly sliced
- 5 ounces Cherry Tomatoes, I used yellow tomatoes; sliced in half
- 1 tablespoon Extra Virgin Olive Oil, plus another drizzle to serve
- ¼ teaspoon Kosher Salt, additional to taste
- ¼ teaspoon Black Pepper, additional to taste
- 2 tablespoons Lemon Juice, the juice of half a lemon
- ¼ cup Fresh Basil
- 2 tablespoons Fresh Mint
- ¼ cup Shaved Parmesan, shave into strips using a vegetable peeler
- Flaky Salt, optional
Instructions
Peach and Tomato Salad
- In a large bowl, combine the thinly sliced peaches, sliced tomatoes, olive oil, kosher salt, black pepper, and lemon juice. Toss gently to coat. Cover and refrigerate for 1 hour to let the flavors meld.
- Just before serving, add the fresh basil, mint, and shaved Parmesan. Drizzle with a little more olive oil, crack over some additional black pepper, and optionally sprinkle with flaky salt.
Crispy Chicken
- Shallow Bowl 1: Mix ¾ cup all-purpose flour, ½ teaspoon kosher salt, and ½ teaspoon black pepper.Shallow Bowl 2: Whisk 2 eggs with a fork.Shallow Bowl 3: Combine 1 cup panko breadcrumbs, ¾ cup grated Parmesan cheese, and ½ teaspoon garlic powder.
- Use 4 pre-sliced cutlets, or slice 2 boneless, skinless chicken breasts in half horizontally to make 4 thin pieces. Place each piece between parchment paper and gently pound to about ¼-inch thickness using the bottom of a heavy pan, rolling pin, or meat mallet. Season both sides of the chicken lightly with salt and black pepper.
- Working one at a time, dredge each piece of chicken in the flour mixture, then dip into the eggs, and finally press into the panko-Parmesan mixture until well coated. Place the breaded chicken on a plate. Optional: Chill in the fridge for 30 minutes to help the coating stick better.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches to avoid crowding). Cook for about 4 minutes on the first side until golden and crispy, then flip and cook another 3–4 minutes on the other side.
- Transfer cooked cutlets to a wire rack or paper towel–lined plate. Sprinkle with flaky salt, if desired.
- Divide the crispy chicken cutlets and peach tomato salad between plates. Serve immediately.
Video
Notes
- Make Ahead: Marinate the salad up to 1 day in advance. Add the fresh herbs and shaved Parmesan just before serving.
- Storage: Store leftover chicken and salad separately in airtight containers in the fridge for up to 3 days. Best enjoyed fresh.
- Variations: Swap peaches for nectarines or use a mix of both. Add burrata or a handful of arugula to make the salad even more vibrant.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
