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As many of you know, whenever the kids are home, especially my daughter, they always ask for my chicken milanese. Now this dish is great as is but how about a little spin, or should I say, addition to the classic Italian dish. This Chicken Milanese Cheese & Tomato is really a chicken milanese turned into a chicken Parmesan. You can really taste the difference because of the texture of the chicken. Whenever I make the chicken milanese, the chicken is sliced in half horizontally, and then, pounded. This makes the chicken super tender and less bulky. Pounding the chicken would be a good idea for a regular chicken Parmesan.
Chicken Milanese Cheese & Tomato
The tomato sauce I made is a super thick sauce. Flavorful and chunky. I like the texture added to the texture of the breaded chicken. I have also learned, if you have time, let the breaded chicken set in the fridge so the breading adheres more.
- 5 boneless, skinless, Chicken Breasts
- 3 – 4 cups Italian breadcrumbs
- 1 cup cornmeal
- 1 1/2 cups of all-purpose flour
- 3 tbsp oregano
- 2 tbsp each salt and pepper
- 4 eggs, beaten
- 4 – 6 tbsp canola oil
- 1 can of crushed tomatoes with garlic and oregano
- 2 tbsp oregano
- 1 tbsp each garlic and onion powder
- 5 slices Mozzarella cheese
- Start by slicing the chicken breasts horizontally.
- Then, pound the chicken to an approximate thickness of 1/8″. Set aside.
- Next, set up a dredging station with beaten eggs in one bowl, flour and oregano in another bowl and bread crumbs and cornmeal in a third bowl.
- First, dredge the chicken in the flour mixture shaking off the excess.
- Next, drop the chicken into the egg wash and let the excess drop off.
- Finish by dropping the chicken into the bread crumbs. Pat the crumbs into the breasts. Again, shake off any excess.
- Heat the oil in a skillet. Use enough oil to completely cover the bottom of the pan. Drop the chicken slowly into the hot skillet. Cook 2 – 3 minutes per side.
- Remove from the skillet and place on a baking rack.
- Place in a 275 degree oven and cook for 10 minutes.
- Add a piece of the cheese and cook until melted - 1 - 2 minutes
- In a sauce pan, add the crushed tomatoes, oregano, garlic and onion powder and cook until warm. Cook enough to have the extra liquid burn off.
- Top the chicken, melted cheese with the tomato sauce.
- Serve and enjoy!
Pounded Chicken
The chicken is breaded and, if you have time, placed in the fridge to set.
Breaded Chicken
Melt the cheese before adding the tomato sauce
Mozzarella Cheese Melted
The Chicken Milanese Cheese & Tomato Plated
Serve and enjoy!
I am right with your kids. I would be asking for this dish repeatedly too. I think you did a great change up idea. It’s a good looking dish too.
Thank you very much Carol.
Crispy chicken and melted cheese? What could be better?
Janette, I have to agree!
Chicken cutlets are about the only way I’ll eat Chicken Breast and always love new ideas that my regular dinner of Chicken Picatta. Looks delicious Peter, thanks for the idea.
I would love to see your chicken picatta recipe.