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Chicken Milanese with Whipped Feta, Roasted Tomatoes & Lemon Basil Oil

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A crispy, golden chicken Milanese served with creamy whipped feta, sweet roasted tomatoes, and a vibrant lemon basil oil.

Ingredients

Scale
  • For the Chicken Milanese:
  • 2 large chicken breasts, halved horizontally and pounded thin
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying
  • For the Whipped Feta:
  • 4 ounces feta cheese, crumbled
  • 2 ounces cream cheese, softened
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 small clove garlic, minced
  • For the Roasted Tomatoes:
  • 1 pint cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • For the Lemon Basil Oil:
  • 1/2 cup fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • Zest and juice of 1 lemon
  • 1 small clove garlic
  • Pinch of salt

Instructions

  1. Prepare the Roasted Tomatoes: Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until blistered and softened. Set aside.
  2. Make the Whipped Feta: In a food processor, combine feta, cream cheese, olive oil, lemon juice, and garlic. Blend until completely smooth and creamy. Transfer to a bowl and set aside.
  3. Make the Lemon Basil Oil: In a blender or food processor, combine basil, olive oil, lemon zest, lemon juice, garlic, and salt. Blend until smooth. Strain through a fine-mesh sieve if desired for a cleaner oil. Set aside.
  4. Prepare the Chicken: Place chicken pieces between plastic wrap and pound to an even 1/4-inch thickness. Season both sides with salt and pepper.
  5. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with Panko breadcrumbs mixed with Parmesan cheese.
  6. Dredge each chicken piece in flour, shaking off excess. Dip in beaten egg, then coat thoroughly in the Panko-Parmesan mixture, pressing to adhere.
  7. Cook the Chicken: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once hot, add chicken (in batches if needed) and cook for 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
  8. Assemble and Serve: Spread a generous dollop of whipped feta on each plate. Top with a crispy chicken cutlet. Spoon roasted tomatoes over and around the chicken. Drizzle generously with lemon basil oil. Serve immediately.

Notes

For a lighter version, the chicken can be baked at 425°F for 15-20 minutes instead of pan-frying. The whipped feta and lemon basil oil can be made a day ahead and stored in the refrigerator; let the feta come to room temperature before serving.

Nutrition

Find it online: https://cheerychop.com/chicken-milanese-whipped-feta-recipe/