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Chicken Milanese with Tomato-Garlic Pan Salsa

Serves 4


  • 1 pound chicken breasts, sliced thinly
  • 1 cup panko crumbs (or bread crumbs)
  • pinch red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 egg
  • 4 tablespoons olive oil
  • 1 tablespoons butter
  • 2 medium tomatoes, diced
  • 3 cloves garlic, minced
  • handful fresh basil, chopped
  • 1/2 cup shaved parmesan (or grated)
  • salt and freshly ground black pepper
  • lemon wedges for serving
1.)  Season chicken with salt and pepper.  In a large, shallow dish, combine panko, red pepper flakes, dried basil and salt and pepper.  In another large, shallow dish, whisk egg with 1 tablespoon of water.  Heat a large saute pan over medium heat and add 3 tablespoons olive oil and the butter.
2.)  Dip each chicken breast slice into the egg mixture and then the panko.  When the butter begins to bubble and is heated, add the chicken pieces.  Cook the chicken for about 4-6 minutes on each side, depending on how thick you cut them.  Remove chicken to a serving plate and repeat with remaining chicken if necessary (if the pan is dry, add more olive oil and another tablespoon of butter).
3.)  Using the same skillet, wipe out any remaining bread crumbs.  Add one tablespoon of oil to the pan and turn the heat on to low.  Add garlic to pan and cook for 4 minutes until slightly softened and fragrant.  Add diced tomatoes to pan and continue cooking for another minute or so until the tomatoes are warmed through.  Season with salt and pepper.
4.)  Spoon tomato-garlic pan salsa over chicken breasts, top with fresh chopped basil, and shaved parmesan.  Serve with lemon wedges for squeezing over chicken.