MSGID: 1:18/200.0 68e6ba1c   
   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   
        
     Uncle Dirty Dave's Archives   
       
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