Chicken Milanese with pan-fried cherry tomatoes

Ingredients

• 30 gflour
• 30 gpanko breadcrumbs (or ordinary breadcrumbs)
• 30 gParmesan cheese, such as Grana Padano, freshly and finely grated
• 30 gwalnuts (or another nut, chopped very small)
• 1egg
• 1 tbspwater
• 4chicken breasts
• 40 mlvegetable oil
• to tastesalt and pepper
• 120 gcherry tomatoes, halved
• 30 mlolive oil
• to tastesalt and pepper
• 30 grocket
• 20 mlolive oil
• to tastesalt and pepper

Instructions

1. 1

   Prepare the chicken

   Trim excess fat, clots and sinew from the chicken breasts. Starting at the thinnest side, slice each breast horizontally, stopping about 3 mm from cutting all the way through, so it opens like a book.

2. 2

   Flatten the breasts

   Cover the chicken with two layers of cling film and gently tap with a rolling pin until each piece is an even thickness.

3. 3

   Coat the chicken

   Season the chicken with salt and pepper, then coat it in the flour and shake off the excess. Beat the egg with the 1 tbsp water, dip in the chicken and let excess egg drip away.

4. 4

   Add the crust

   Mix the finely chopped walnuts with the grated Parmesan and breadcrumbs. Press the mixture onto the chicken, shaking off any loose excess.

5. 5

   Chill the coating

   Put the coated chicken in the fridge while you prepare the tomatoes. This gives the egg coating a chance to firm up and helps the crust stay in place during frying.

6. 6

   Fry the chicken

   Heat the 40 ml vegetable oil over medium-high heat; it should bubble around the edges of the chicken. Fry the breasts on both sides, then transfer them to a plate lined with kitchen paper to absorb excess oil.

7. 7

   Cook the tomatoes

   Heat the 30 ml olive oil over a medium heat and place the halved tomatoes cut-side down in the pan. Season with salt and pepper, then turn them once they have softened.

8. 8

   Finish and serve

   Remove the tomatoes when their skins begin to peel away and serve them over the chicken. Toss the rocket with the 20 ml olive oil, salt and pepper, then arrange it on top of the tomatoes.

What is chicken Milanese?

Milanese-style cooking takes its name from Milan, where a breaded cutlet, traditionally made with veal, is a familiar preparation. Chicken is a popular alternative, pounded thin and coated before frying.

This version uses panko, Parmesan and finely chopped walnuts for a crisp, savoury crust. Soft tomatoes and dressed rocket provide a fresh contrast to the fried chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 48g protein, 22g carbs, 28g fat.

The chicken provides most of the protein, while the flour, breadcrumbs and tomatoes contribute carbohydrates. The frying oil, olive oil, walnuts and cheese contribute much of the fat; serve with extra vegetables or salad if you want to balance the plate with more produce.

The coating matters

Even thickness: Flattening the butterflied chicken helps it cook more evenly and gives the coating a broad surface to cling to.

Layered coating: Flour helps the egg adhere, and the egg binds the breadcrumb mixture. Shake off excess at each stage so the crust does not become patchy or heavy.

Keep the crust in place

Firm coating: Chilling the breaded chicken while the tomatoes cook allows the egg layer to set slightly. Press the crumb mixture on gently rather than brushing it off while handling the breasts.

Hot oil: Wait for the oil to bubble around the chicken before frying. If the pan is not hot enough, the coating can absorb oil before it turns crisp.

Look for these doneness cues

Golden crust: Fry the chicken on both sides until the outside is crisp and evenly browned. The recipe does not specify a cooking time, so check that the thickest part is cooked through before serving.

Soft tomatoes: Turn the tomatoes once they have softened, and remove them when the skins start to loosen and peel away.

A fresh finish

Rocket topping: Toss the leaves with their separate measure of olive oil and seasoning just before serving. Add them over the tomatoes so they stay fresh rather than wilting in the hot pan.

Serve the chicken soon after frying for the best contrast between crisp coating, tender meat and juicy tomatoes.

What to serve alongside

The chicken, tomatoes and rocket make a complete-feeling plate, but a simple green salad or steamed vegetables can add more produce. For a heartier meal, serve with boiled potatoes or crusty bread.

Keep extra sides simply seasoned so they complement the Parmesan and walnut crust without competing with it.

Recipe notes & tips

• Chop the walnuts finely so they mix evenly with the breadcrumbs and adhere to the chicken.
• Pat the chicken dry before seasoning if its surface is wet.
• Use a wide pan so the chicken pieces can fry without crowding.
• Let excess egg drip off before pressing on the crumb mixture.
• Dress the rocket just before serving to keep the leaves fresh.

Variations

• Use another nut: Finely chopped almonds or hazelnuts can replace the walnuts.
• Choose ordinary breadcrumbs: Swap them for panko if that is what you have to hand.
• Add lemon: Serve with lemon wedges for a bright finish.
• Change the greens: Use watercress or baby spinach instead of rocket.
• Make it more savoury: Add a little extra finely grated Parmesan to the crumb mixture.

Common mistakes to avoid

• Uneven chicken: Flatten the breasts to an even thickness so they cook more consistently.
• Loose coating: Shake off excess flour and egg, then press the crumbs onto the chicken.
• Cool frying oil: Wait until the oil bubbles around the chicken before adding it.
• Crowded pan: Fry in batches if needed, so the pieces have room to brown.
• Overcooked tomatoes: Remove them once softened and their skins begin to loosen.

How to store

Refrigerate leftover chicken and tomatoes in an airtight container for up to 2 days. Reheat the chicken in an oven or air fryer until hot to help the coating crisp again; the rocket is best made fresh.

Frequently asked questions