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Chicken Milanese with Cherry Tomato Salad

Name: Chicken Milanese with Cherry Tomato Salad
Prep time: 13 min
Total time: 13 min
Cuisine: Italian-American
Ingredients: boneless chicken — 680 g; salt — 6 g; freshly ground black pepper — 3 g; all-purpose flour — 91 g; eggs — 300 g; bread crumbs italian style — 355 g; parmesan cheese — 57 g; vegetable oil — 163 g; grape tomatoes — 473 g; arugula — 142 g; basil — 15 g; extra-virgin olive oil — 41 g; lemon — 65 g; red wine vinaigrette — 15 g

Chicken Milanese with Cherry Tomato Salad reads umami 5.6, citrus 5.6 and sourness 5.1 on Palate's 0–10 flavor X-ray — a Italian-American main, about 13 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.3 / 10
Sweet & Fruity — 4.9 / 10
Sour & Bright — 7.1 / 10
Bitter & Earthy — 1.7 / 10
Rich & Fat — 5.5 / 10
Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 5.6 · Citrus 5.6 · Sourness 5.1 · Richness 5.0 · Salinity 4.9 · Fruity 4.2 · Herbaceous 4.1 · Funk & Ferment 2.3 · Sweetness 2.2 · Nutty 1.9 · Floral 1.8 · Bitterness 1.5 · Warm Spice 1.3 · Earthy 1.2

What's in it (14)

boneless chicken — 680 g
salt — 6 g
freshly ground black pepper — 3 g
all-purpose flour — 91 g
eggs — 300 g
bread crumbs italian style — 355 g
parmesan cheese — 57 g
vegetable oil — 163 g
grape tomatoes — 473 g
arugula — 142 g
basil — 15 g
extra-virgin olive oil — 41 g
lemon — 65 g
red wine vinaigrette — 15 g

Time & effort: about 13 min · effort: involved

Nutrition (per 100 g, engine-estimated): 158.7 kcal, 13.9 g protein, 4.4 g fat, 15.6 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Working one piece at a time, place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness. Season both sides with 1 tsp of the salt and the pepper.
Set up three shallow dishes: the flour in the first, the beaten eggs in the second, and the panko mixed with the Parmesan in the third. Dredge each cutlet in the flour, shaking off the excess, then the egg, then press firmly into the panko-Parmesan mixture to coat evenly.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering and a pinch of panko sizzles on contact, about 3 minutes.
Working in two batches so the pan isn't crowded, fry the cutlets until deeply golden and crisp on the first side, 3 to 4 minutes. Flip and cook until golden on the second side and the chicken reaches 165°F at the center, 2 to 3 minutes more. Transfer to a wire rack and season immediately with a pinch more of the kosher salt; add a splash more oil to the pan between batches if it looks dry.
While the chicken fries, toss the cherry tomatoes with the remaining 1/4 tsp salt in a large bowl and let sit until juicy, about 5 minutes.
Whisk the olive oil, lemon juice, lemon zest, and red wine vinegar together in a small bowl to make the dressing.
Add the arugula and basil to the tomatoes, drizzle with the dressing, and toss gently to coat.
Plate the warm cutlets and top each with a generous mound of the tomato-arugula salad, letting the juices spill over the crispy edges. Serve right away while the coating is still crisp.

Dishes with a similar flavor shape

Pork Milanese with Arugula Salad — Italian-American
Bistecca alla Fiorentina — Italian
Lemon-Basil Orzotto — Italian
Crispy Greek Chicken Cutlets with Lemon — Greek
Roasted Red Pepper and Feta Pasta — Mediterranean

Keep reading: what umami, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.