Crispy Chicken Milanese with Peach and Tomato Salad
A fresh, summery twist on classic Chicken Milanese. Crispy Parmesan chicken cutlets are served alongside juicy peaches, ripe cherry tomatoes, and fresh herbs for a light but satisfying seasonal dinner.
Servings: 2
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
Calories: 878kcal | Carbohydrates: 55g | Protein: 71g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.04g | Cholesterol: 257mg | Sodium: 1970mg | Potassium: 1317mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1468IU | Vitamin C: 30mg | Calcium: 467mg | Iron: 5mg
