Chicken Milanese with Tomato, Mozzarella and Basil Salad

1. Season the Chicken

Begin by generously seasoning your chicken cutlets with kosher salt and freshly ground black pepper.

2. Prepare the Basil Oil

Combine 2/3 cup of extra-virgin olive oil with fresh basil leaves, a finely minced clove of garlic, and a pinch of salt in a blender or food processor. Blend until you achieve a smooth, vibrant green oil.

3. Toss the Salad

In a medium bowl, toss together the halved cherry or grape tomatoes and the diced fresh mozzarella. Drizzle half of your freshly made basil oil over this mixture, adding a touch of salt to bring out the freshness of the ingredients.

4. Set Up Dredging Stations

Set up three shallow bowls to create your dredging stations. In the first, place your all-purpose flour, in the second, the beaten eggs, and in the third, combine the panko bread crumbs with grated Parmesan.

5. Fry the Chicken

Heat a large skillet over medium heat, adding in the remaining 1/4 cup of olive oil along with 2 tablespoons of unsalted butter. Coat each chicken cutlet in flour, dip into the beaten eggs, and then press into the panko-Parmesan mixture until thoroughly coated. Fry the chicken cutlets for about 3 minutes on each side until they are golden and crispy.

6. Serve the Dish

Transfer the fried chicken to a paper towel-lined plate and sprinkle with a little more salt. Place a fried chicken cutlet on each plate, squeeze a lemon wedge over the chicken, and drizzle with some remaining basil oil. Scoop a generous portion of the tomato-mozzarella salad alongside the chicken.