Best 7 Chicken Milanese With Fresh Tomato Sauce Recipes

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Chicken Milanese with fresh tomato sauce is a classic Italian dish that is both delicious and easy to make. The chicken is coated in a crispy breadcrumb crust and pan-fried until golden brown, then topped with a flavorful tomato sauce made with fresh tomatoes, basil, and garlic. This dish is perfect for a weeknight meal or a casual dinner party. Serve it with a side of pasta or vegetables for a complete meal.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN MILANESE WITH FRESH TOMATO SAUCE



Chicken Milanese with Fresh Tomato Sauce image

Here's a delicious tangy chicken coated with Progresso® bread crumbs topped with shallot-tomato sauce - an Italian dinner that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

6 1/2 teaspoons olive oil
2 cups grape tomatoes cut lengthwise I half
1 large shallot, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup dry red wine
1/2 cup chopped fresh basil leaves
1/2 cup Progresso™ Italian-style panko crispy bread crumbs
1/4 cup grated fresh parmesan cheese
4 boneless skinless chicken breasts (1 1/2 lb)
Cooking spray

Steps:

  • In 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Cook tomatoes, shallots, salt and pepper in oil 4 minutes, stirring frequently, until shallots are tender. Stir in wine; cook 30 seconds longer. Remove from heat; transfer to medium bowl. Stir in basil; cover to keep warm.
  • In shallow bowl, mix bread crumbs and cheese. In same skillet, heat remaining 4 1/2 teaspoons oil over medium heat. Spray both sides of chicken with cooking spray; coat with bread crumb mixture. Cook chicken in oil 12 to 15 minutes, turning once, until juice of chicken in oil 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • On each of 4 plates, place 1 chicken breast; spoon sauce evenly over chicken.

Nutrition Facts : Calories 380, Carbohydrate 15 g, Cholesterol 110 mg, Fiber 1 g, Protein 43 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 3 g, TransFat 0 g

CHICKEN MILANESE WITH TOMATO AND FENNEL SAUCE



Chicken Milanese with Tomato and Fennel Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 43m

Yield 4 to 6 servings

Number Of Ingredients 17

1/3 cup all-purpose flour
2 eggs, beaten
1 1/4 cups plain bread crumbs
2/3 cup grated Parmesan
2 teaspoons dried basil
1 teaspoon dried thyme
4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed
Kosher salt and freshly ground black pepper
1/3 cup vegetable oil
1 tablespoon olive oil
2 fennel bulbs, trimmed and thinly sliced
2 1/2 cups (12 ounces) cherry tomatoes, halved
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 clove garlic, minced
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
1/2 cup mascarpone cheese, at room temperature

Steps:

  • For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.
  • Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.
  • On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.
  • In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.
  • For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.
  • Transfer the chicken to a serving platter and spoon the sauce over the top before serving.

CHICKEN MILANESE



Chicken Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 chicken cutlets (about 4 ounces each), pounded thin
1 3/4 teaspoons kosher salt, divided
1/4 cup brown rice flour
2 large eggs, beaten
3/4 cup gluten-free panko breadcrumbs
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper, optional
1 lemon, cut into wedges
Arugula salad, for serving, optional

Steps:

  • Preheat a large skillet over medium heat.
  • Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
  • Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.

CHICKEN MILANESA WITH MAGGI RANCH SAUCE



Chicken Milanesa with Maggi Ranch Sauce image

This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.

Categories     Bon Appétit     Chicken     Fry     Cucumber     Radish     Buttermilk     Herb     Dinner

Yield Serves 4

Number Of Ingredients 20

1 cup mayonnaise
1/2 cup crème fraîche
1/4 cup buttermilk
1/2 cup finely chopped parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons Maggi seasoning sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper, plus more
Kosher salt
3/4 cup all-purpose flour
3 large eggs, room temperature
11/2 cups panko (Japanese breadcrumbs)
4 small skinless, boneless chicken breasts, pounded 1/4 inch thick
1/2 cup vegetable oil
1/2 English hothouse cucumber, thinly sliced lengthwise
4 red radishes, trimmed, sliced
1 tablespoon distilled white vinegar
Pinch of sugar
Aleppo-style pepper (for serving)

Steps:

  • Whisk mayonnaise, crème fraîche, buttermilk, parsley, lemon juice, Maggi, garlic powder, onion powder, and 1/2 tsp. pepper in a medium bowl to combine. Season sauce with salt.
  • Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko in a third shallow bowl; season all three with salt and black pepper. Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko, pressing to adhere.
  • Heat oil in a large skillet over medium. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack; season with salt.
  • Toss cucumber, radishes, vinegar, sugar, and a pinch of salt in a medium bowl to combine; taste and adjust seasoning with more vinegar, sugar and/or salt as needed.
  • Drizzle cutlets with sauce, top with vegetables, then drizzle with a little more sauce. Sprinkle with Aleppo-style pepper.

CHICKEN WITH FRESH TOMATO SAUCE



Chicken with Fresh Tomato Sauce image

Make and share this Chicken with Fresh Tomato Sauce recipe from Food.com.

Provided by charlened

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
4 boneless skinless chicken breasts
2 teaspoons chopped rosemary
1/2 teaspoon salt
1 shallot, minced
1 clove garlic, minced
3 tablespoons balsamic vinegar
6 plum tomatoes, diced
1/4 cup chicken broth
1/4 cup chopped basil

Steps:

  • heat the oil in a nonstick skillet.
  • sprinkle both sides of the chicken with the rosemary and salt and add to the skillet.
  • saute the chicken until browned and cooked through and remove to platter.
  • then add the shallot and garlic to the same skillet.
  • cook 2 minutes till softened, add the vinegar and stir to scrape up browned bits.
  • cook till almost evaporated.
  • stir in tomatoes and chicken broth, bring to a boil.
  • reduce heat and simmer uncovered until the tomatoes just begin to soften, abouth 3 minutes.
  • stir in basil, spoon sauce over chicken.

Nutrition Facts : Calories 180, Fat 4.5, SaturatedFat 0.9, Cholesterol 75.5, Sodium 482.6, Carbohydrate 7, Fiber 1.2, Sugar 4.3, Protein 26.5

CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD



Chicken Milanese With Tomato, Mozzarella and Basil Salad image

A classic veal Milanese consists of pounded veal cutlets or chops that have been breaded in crumbs and sometimes Parmesan, then fried until the coating is burnished and brittle. Accompanied by a crisp, bright salad, it's a meal both cooling and rich. In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. If you want to work ahead, you can coat the cutlets in crumbs up to 4 hours ahead. Store them on a wire rack in the fridge. But try to serve them freshly fried when their coating is at its crunchiest.

Provided by Melissa Clark

Categories     dinner, lunch, weeknight, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 pounds chicken cutlets, pounded 1/4-inch thick
Kosher salt and freshly ground black pepper, as needed
2/3 cup plus 1/4 cup extra-virgin olive oil
2/3 cup basil leaves
1 fat garlic clove, finely grated or minced
1 pound cherry or grape tomatoes, halved
8 ounces fresh mozzarella, cut into 1/2-inch pieces
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/4 cups panko bread crumbs
1/4 cup grated Parmesan
2 tablespoons unsalted butter
Lemon wedges, for serving

Steps:

  • Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
  • In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
  • In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
  • Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
  • In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
  • When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
  • Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.

Nutrition Facts : @context http, Calories 775, UnsaturatedFat 39 grams, Carbohydrate 22 grams, Fat 59 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN MARSALA MILANESE



Chicken Marsala Milanese image

I usually only try to improve recipes one at a time, but here, we're going to do two. We're making chicken Marsala better by doing the chicken Milanese-style, and we're going to improve chicken Milanese with the same amazing sauce that goes on chicken Marsala. The results were incredible. Serve with an arugula salad.

Provided by Chef John

Categories     Chicken Marsala

Time 50m

Yield 2

Number Of Ingredients 18

2 (6 ounce) skinless, boneless chicken breast halves
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ cup all-purpose flour, or as needed
1 large egg, beaten
1 ½ cups panko bread crumbs, divided, or more as needed
1 ounce Parmigiano-Reggiano cheese, freshly grated
¼ cup olive oil for frying
3 tablespoons unsalted butter
8 ounces brown mushrooms, sliced
salt to taste
2 tablespoons all-purpose flour
½ cup dry Marsala wine
2 teaspoons lemon juice
2 cups chicken broth
1 pinch ground black pepper
1 pinch cayenne pepper
1 tablespoon chopped flat-leaf (Italian) parsley

Steps:

  • Place chicken breasts between two pieces of plastic wrap, or a cut-open zip-top bag, and use a meat pounder to flatten the meat to about 1/4-inch thickness.
  • Season chicken on both sides of the chicken with salt, pepper, and cayenne, and transfer to a large plate. Sift flour over both sides of the chicken until the surface is completely coated. Transfer to a clean plate.
  • Brush away any excess flour from the plate. Sprinkle about 1/4 inch of panko onto the surface of the plate.
  • Pour the egg over the floured chicken and use a brush to paint evenly over the meat. Flip and repeat on the other side. Once chicken has been thoroughly coated with the egg, pick up each piece with tongs, letting the excess egg drip off, and place on the plate of panko.
  • Generously sprinkle panko over the top of the chicken and press in with your hands or tongs. Flip the chicken over, and sprinkle more panko over the top. Repeat until the chicken is well breaded all over.
  • Sprinkle a light coating of the Parmigiano-Reggiano over the top of the chicken and press lightly into the breading with your hands. Flip and repeat on the other side.
  • Transfer to a plate sprinkled with more panko. Cover with plastic wrap and keep in the refrigerator until you're ready to pan-fry.
  • To make the sauce, melt butter in a saucepan over high heat; add the mushrooms and a large pinch of salt. Cook mushrooms, stirring occasionally, until well browned, 5 to 6 minutes. Reduce heat to medium and stir in flour. Cook, stirring occasionally, for another 2 minutes.
  • Pour in Marsala and lemon juice and use a spatula or spoon to scrape any caramelization from the bottom of the pan. Pour in chicken broth and raise heat to medium-high. Season with black pepper and cayenne and bring to a simmer. Cook the mixture, stirring occasionally, until it reduces and thickens slightly. Keep hot until needed or let cool and reheat when needed. Before serving, some freshly chopped parsley can be stirred in.
  • Heat olive oil in a nonstick skillet over medium-high heat. Add the breaded chicken to the pan and reduce the heat to medium. Cook until golden brown and cooked through, about 3 minutes per side. Serve immediately with Marsala sauce underneath or spooned over the top.

Nutrition Facts : Calories 952.9 calories, Carbohydrate 101.2 g, Cholesterol 254.2 mg, Fat 34.4 g, Fiber 2.4 g, Protein 61.6 g, SaturatedFat 16.5 g, Sodium 1911.4 mg, Sugar 8.5 g

Tips:

  • Use boneless, skinless chicken breasts or thighs for a quick and easy meal.
  • Pound the chicken breasts or thighs to an even thickness so they cook evenly.
  • Use a light hand when breading the chicken so the coating doesn't become too thick.
  • Heat the olive oil over medium heat to prevent the chicken from burning.
  • Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through.
  • Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Chicken Milanese with Fresh Tomato Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is crispy and flavorful, while the tomato sauce is fresh and tangy. This dish is sure to please the whole family.

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