Chicken Milanese with Tomato and Mozzarella brings together crisp air-fried cutlets topped with a bright tomato, red onion, fresh mozzarella and basil salad, finished with balsamic vinegar and a drizzle of sweet balsamic glaze. Each bite balances savory crunch with fresh, tangy flavors.
What is Chicken Milanese?
Milanese traditionally refers to a thinly pounded and breaded cutlet—often veal or chicken—pan-fried in oil. In many restaurants the dish evolved to include a topping or salad, so a Milanese is commonly served with a fresh salad on top. My version preserves that classic combination but lightens it by using air-fried chicken cutlets and a bruschetta-style topping of tomato, red onion, mozzarella, basil and balsamic.
Ingredients for Chicken Milanese with Tomato and Mozzarella
Here are the ingredients used to make the air-fried cutlets and the fresh topping:
- 1.5 lbs chicken breast, thin sliced into 6 pieces
- 1/4 cup egg whites
- 3/4 cup Italian seasoned breadcrumbs
- olive oil spray
- 10 oz cherry tomatoes, halved
- 1/2 cup red onion, diced
- 2 oz fresh mozzarella, chopped
- 1/4 cup fresh basil, chopped
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- fresh cracked pepper
- 2 cups arugula (for serving)
- 1 tablespoon balsamic glaze (to finish)
How to Make Chicken Milanese
1. Prepare the air-fried chicken cutlets. Coat the thinly sliced chicken in egg whites, press into Italian seasoned breadcrumbs, and air fry until golden and cooked through. Light olive oil spray helps achieve a crisp crust.
2. Arrange arugula on a serving platter. Place the finished chicken cutlets over the greens.
3. Make the topping: halve the cherry tomatoes, dice the red onion, and chop the fresh mozzarella and basil. Combine them in a small bowl with the balsamic vinegar, kosher salt and a few twists of fresh cracked pepper. Stir gently to coat.
4. Spoon the tomato and mozzarella mixture over the hot chicken cutlets, then finish each portion with a light drizzle of balsamic glaze.
Serve immediately while the cutlets are crisp and the topping is fresh. This dish is a complete meal on its own thanks to the protein and vegetables, though roasted potatoes or a simple side salad make excellent accompaniments.
Chicken Milanese with Tomato and Mozzarella
Crisp air-fried chicken cutlets topped with a fresh tomato, red onion, mozzarella and basil salad, finished with balsamic vinegar and a drizzle of sweet glaze.
Equipment
- Air fryer
Ingredients
- 1.5 lbs chicken breast, thin sliced (6 pieces)
- 1/4 cup egg whites
- 3/4 cup Italian seasoned breadcrumbs
- Olive oil spray
- 10 oz cherry tomatoes, halved
- 1/2 cup red onion, diced
- 2 oz fresh mozzarella, chopped
- 1/4 cup fresh basil, chopped
- 1 tablespoon balsamic vinegar
- 1/2 tsp kosher salt
- Fresh cracked pepper
- 2 cups arugula
- 1 tablespoon balsamic glaze
Instructions
- Make the air-fried chicken cutlets: coat chicken in egg whites, press into breadcrumbs, spray lightly with olive oil, and air fry until golden and cooked through.
- Arrange arugula on a platter and top with the cooked cutlets.
- In a small bowl, combine halved tomatoes, diced onion, chopped mozzarella and basil. Add balsamic vinegar, kosher salt and pepper; stir to combine.
- Spoon the tomato mixture over the chicken cutlets and finish with a drizzle of balsamic glaze. Serve immediately.
Notes
- This version is lighter because the cutlets are air-fried rather than pan-fried.
- Pair with roasted potatoes or a simple salad for a more substantial meal.
Nutrition (per serving)
Calories: 243 kcal | Carbohydrates: 16 g | Protein: 30 g | Fat: 6 g | Saturated Fat: 2 g | Cholesterol: 80 mg | Sodium: 610 mg | Fiber: 1 g
