MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Milanese w/Tomato, Mozzarella & Basil Salad
Categories: Poultry, Herbs, Cheese, Breads, Vegetables
Yield: 5 Servings

1 1/2 lb Chicken cutlets; pounded
- 1/4" thick
Salt & fresh ground pepper
2/3 c + 1/4 c extra-virgin olive
- oil
2/3 c Basil leaves
1 cl (lg) garlic; fine grated
- or minced
1 lb Cherry or grape tomatoes;
- halved
8 oz Fresh mozzarella; in 1/2"
- pieces
1/2 c All-purpose flour
2 lg Eggs; beaten
1 1/4 c Panko bread crumbs
1/4 c Grated Parmesan
2 tb Unsalted butter
Lemon wedges; for serving

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 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 move 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.

By: Melissa Clark

YIELD: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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