Dinner Tonight: A mash-up of two Italian classics

Breaded chicken cutlets turn Caprese salad into a proper supper.

A mash-up of two Italian classics is doubly delicious

Jack Bishop Author, editor, and avid home cook

Parmesan-crusted chicken Milanese is one of my all-time favorites. I used to serve these crispy cutlets Italian-style with arugula salad and lemon wedges. There’s only one problem with this classic pairing: The arugula-only side salad is a bit skimpy. Fine if this is a second course served after pasta or risotto, as they do in Italy, but not quite right in my American home kitchen.

Chicken Milanese Caprese solves this problem by adding tomatoes, mozzarella, and basil to the arugula salad. What a great option for cooks who prefer one-dish dinners.

Flour and bread the chicken cutlets per usual. A 50/50 mix of crispy panko and grated Parmesan creates the ideal coating. I often prepare the chicken a few hours in advance and let the breaded cutlets hang out in the fridge until I’m ready to cook. Not only does it save me some time during dinner prep, but a rest also helps the crust adhere.

To get dinner on the table, shallow-fry the chicken in a large skillet. These thin cutlets will brown in less than 10 minutes. Meanwhile, toss the salad with a simple red wine vinaigrette (per the recipe) or follow my lead and sub in lemon juice for the vinegar. If you want to take this over the top, drizzle everything with a syrupy aged balsamic vinegar.

This half-hour dish is worthy of any fine Italian restaurant but is easily accomplished at home, even by a novice cook. Che bello!

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