I love the combinations of flavor in this dish. It is so easy to make and always satisfies my taste. I always have panko breadcrumbs in my pantry and combine them with a little grated parmesan to make a perfect crust. I vary the tomato salad on top of the milanese depending on what I have on hand. You can add olives or capers or just keep it simple!
Chicken breasts, boneless, skinless,pounded between wax paper
Flour, seasoned with salt and pepper
Panko mixed with Parmesan
2 Roma tomatoes, diced
2 sliced Red Onion or Shallot, finely chopped
1 T. Capers
Diced Blue Cheese
Extra virgin olive oil
salt and pepper to taste
I make this salad ahead of cooking the chicken and add the ingredients to taste.
Dip the pounded chicken breasts in flour, egg and panko. Cook in extra virgin olive oil that you have heated over medium heat. I sauté for 4-5 minutes per side, depending on how thinly I have pounded the chicken breasts.
Serve chicken with the tomato salad on top