A classic, transformed into the perfect summer dish! This Chicken Milanese with Feta Tomato Salad consists of an ultra crispy chicken cutlet covered with an easy feta, tomato, and cucumber salad. Serve with a some sweet summer corn, a hunk of good bread, and a crisp glass of rosé.
Chicken Milanese with Feta Tomato Salad
When it comes to food, I live for the simple things. A great cheese board. Perfectly soft-scrambled eggs. Turkey and swiss croissant sandwiches. And crispy chicken Milanese.
I mean, what’s there not to love? A crispy fried-like exterior, and juicy melt-in-your-mouth chicken breast on the inside. I can eat it simply (as aforementioned), but my favorite versions always come with a bright burst of citrus – a peppery arugula salad, luxurious lemon butter sauce, or in wintertime, beans and hearty greens.
Today’s version is so summer. Juicy tomatoes, crisp cucumber and salty feta compliment the buttery, crispy chicken in the best way possible. A pop of citrus from lemon juice and a burst of herbaceous from fresh mint rounds the summery salad out.
From start to finish, the whole dish takes about 30 minutes, making it perfect for weeknights, even though it’s totally a Friday-night entertaining kind of meal.
Speaking of entertaining (see below how to prep ahead of time to serve guests), serve with a charcuterie board, a big hunk of artisan crusty bread, a one (or two) bottle of crisp rosé and you have the perfect summer meal to serve guests.
How to bread chicken for Chicken Milanese
- Start with dry chicken breasts. If you need to, pat them dry with a paper towel. Season with plenty of salt and pepper on both sides.
- Coat chicken in seasoned flour (just a little salt, pepper, and garlic powder). Pat all excess flour off.
- Dip chicken in egg mixture. Let excess drip off.
- Dredge in panko breadcrumbs.
- Repeat steps 3 and 4.
- Cook chicken in butter and olive oil until golden brown and crispy on both sides.
Can I make Chicken Milanese ahead of time?
Yes, sort of. I wouldn’t recommend making the whole thing from start to finish the day before or anything, however, I actually really like to bread the chicken earlier in the day, place on a cookie cooling rack set on a baking sheet and then cover with plastic wrap. When I’m ready to eat dinner, I pull them out, and cook them just as the directions state. If I’m serving this to guests and I don’t want to cook while they are there, then I will completely cook the chicken about 15-30 minutes before they get there, and store on a cookie cooling rack set on a baking sheet. About 10 minutes before we’re ready to eat, I just reheat in a 300 degree oven.
Do I have to use panko breadcrumbs?
No, however, the panko is the best way to get a SUPER crispy crust.
Substitutions and Tips and Tricks for Recipe Success
- When breading, have one dry hand and one wet hand, so both hands don’t get caked in breading.
- If you only have traditional breadcrumbs on hand, you can use those.
- Dried basil or Italian seasonings can be subbed out for the oregano.
- If your tomatoes are a little bit underripe, sprinkle them with a little bit of salt and sugar before adding them to the mixture.
Tools and Pretty things used in Today’s Post
- 4 chicken breasts
- 1/2 cup all-purpose flour
- 1 egg
- 1 1/4 tsp. kosher salt, divided
- 1 tsp. garlic powder
- 1 tsp. oregano
- 2 cups panko breadcrumbs
- 1/4 cup unsalted butter
- 1/4 cup + 2 tsp. olive oil, divided
- 1/2 cup diced feta
- 1/2 cup diced tomato
- 1/2 cup diced cucumber
- 2 tsp. lemon juice
- 2 tsp. olive oil
- 2 tbsp. finely chopped mint
- Put chicken one at a time in a sturdy plastic ziplock. Use a meat mallet or rolling pin to pound the chicken until slightly thinner. You want it about 1/4-inch thick.
- Add flour to a medium plate. Season with a little bit of salt and pepper.
- Put egg in a bowl. Add 2 tsp. water. Whisk to combine.
- Add panko, 1 teaspoon salt, garlic powder, and oregano to a medium bowl. Use a fork to combine.
- Season chicken breasts with salt and pepper on both sides. Coat in flour. Pat off excess. Dip in egg. Let excess drip off. Coat in breadcrumbs. Pat off excess. Coat in egg again, followed by panko.
- Heat a large non-stick skillet to a medium-high heat. Add 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter and oil is sizzling, add two chicken breasts. Cook until golden brown, about 3-4 minutes. Flip and cook until golden brown and cooked through on the other side, another 3-4 minutes. Wipe pan clean and repeat for remaining two chicken breasts.
- While the chicken is cooking, add feta, tomatoes, cucumbers, remaining 1/4 tsp. salt, lemon juice, remaining olive oil, and mint to a small bowl. Toss to combine. Season with salt and pepper.
- Serve crispy chicken with salad on top.
Nutrition Information:Yield: 4 Serving Size: 1 chicken breast with salad
Amount Per Serving:Calories: 715 Total Fat: 29g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 196mg Sodium: 1408mg Carbohydrates: 61g Fiber: 3g Sugar: 10g Protein: 51g