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Chicken Milanese with Pan-Fried Tomatoes

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I remember clearly coming back from University with hunger as my copilot and I would ring up my home and ask if please please I could have chicken milanese for dinner. It was mas go-to meal when I was extremely hungry and I think it still is. As years went by I now love to make it but I added a twist to my home’s original version: I use panko, parmesan cheese and walnuts to bread the chicken breast… can I get an Amen?? And even though I love it with french fries, it becomes a bit too sinful sometimes, so this time I’m teaching you how to make amazing pan-fried cherry tomatoes to eliminate the need to make a tomato sauce without sacrificing the taste.

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Chicken Milanese with pan-fried cherry tomatoes


Prep Time 20 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

For the chicken Milanese

  • 30 g flour
  • 30 g panko breadcrumbs or common breadcrumbs
  • 30 g parmesan cheese, I used the Grana Padano type freshly and finely grated
  • 30 g walnuts or any nut you like, cut really small
  • 1 egg
  • 1 tbsp water
  • 4 chicken breasts
  • 40 ml vegetable oil
  • to taste salt and pepper

For the pan-fried cherry tomatoes

  • 120 g cherry tomatoes cut in half
  • 30 ml olive oil
  • to taste salt and pepper

Also to garnish

  • 30 g rocket
  • 20 ml olive oil
  • to taste salt and pepper

Instructions

For the chicken Milanese

  1. Trim any fat, blod clots and veins from the breasts. Then butterfly it by cutting across the breast starting from the thinest side. Stop when you're about 3mm from going all the way through. For further reference, watch the video above.

  2. Put 2 layers of cling film on top and use a rolling pin to hit it gently until you get an even thickness.

  3. Add salt and pepper to the chicken breasts and then into the flour. Pat away any excess. Then onto the eggs, which we previously beat with the tablespoon of flour. Also let the excess egg drip off.

  4. For the last step, mix the finely cut walnuts, the grated parmesan and panko breadcrumbs and press it down onto the chicken breast. Let the excess drp as well. 

  5. Put it in the fridge while we do the cherry tomatoes so that the egg solidifies a bit, preventing the breading to fall off the chicken breast when we fry it.

  6. Fry on medium-high heat (make sure it bubbles around the edges) on both sides and then put onto a plate with paper towel to absorb the excess oil.

For the pan-fried cherry tomatoes and garnish

  1. Put the cherry tomatoes with the centre down on medium-heated olive oil. Add salt and pepper and turn once softened.

  2. Remove once the skin starts to peel off. Serve on top of the chicken Milanese.

  3. Mix the rocket with the olive oil and salt and put it on top of the cherry tomatoes.

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