Chicken Milanese with Roasted Pepper and Tomato Sauce
This Chicken Milanese with Roasted Pepper and Tomato Sauce features crisp breaded chicken cutlets served with a smooth roasted red pepper and tomato sauce for a comforting meal that feels classic, flavorful, and satisfying.
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Servings: 0
Ingredients
For the Sauce
- 1/2 c diced onion
- 2 cloves garlic minced
- 7 tbsp extra virgin olive oil divided
- 1 can 15 oz whole tomatoes drained
- 1/2 c roasted red pepper chopped
- 1/4 c fresh parsley leaves chopped, divided
- 1 tbsp red wine vinegar
- Kosher salt to taste
- Black pepper to taste
For the Chicken
- 1 c panko breadcrumbs
- 2 eggs
- 1 tbsp Dijon mustard
- 1/2 c all-purpose flour
- 12 oz chicken cutlets sliced thinly and pounded to 1/8-inch thickness
Instructions
Prepare the Sauce
- In a saucepan over medium heat, heat 1 tablespoon of the olive oil.
- Add the diced onion and minced garlic and sauté until translucent, about 5 minutes.
- Stir in the drained tomatoes and chopped roasted red pepper. Cook until heated through.
- Transfer the mixture to a blender and purée until smooth.
- Return the sauce to the saucepan and stir in 2 tablespoons of the chopped parsley, the red wine vinegar, and kosher salt and black pepper to taste.
- Keep the sauce warm over low heat until ready to serve.
Prepare the Breading Station
- In a shallow bowl, combine the panko breadcrumbs with the remaining chopped parsley.
- In a second shallow bowl, whisk together the eggs and Dijon mustard.
- In a third shallow dish, place the flour.
Cook the Chicken
- Heat 4 tablespoons of the remaining olive oil in a large nonstick skillet over high heat.
- Dredge each chicken cutlet first in the flour, then in the egg mixture, and finally in the breadcrumb mixture, coating each piece evenly.
- Working in two batches, sauté the breaded chicken cutlets in the hot oil until crisp and golden brown on both sides, about 5 minutes total.
- Transfer the cooked cutlets to a paper towel-lined plate to absorb excess oil.
- Move the cutlets to a wire rack to help keep the bottoms crisp.
- Add the remaining 2 tablespoons olive oil to the skillet and repeat with the remaining cutlets.
Serve
- Serve the chicken cutlets hot with the warm roasted pepper and tomato sauce.
Notes
To make this Chicken Milanese with Roasted Pepper and Tomato Sauce gluten free, replace the all-purpose flour with a gluten-free 1:1 flour blend or gluten-free rice flour, and use certified gluten-free panko or gluten-free breadcrumbs. Also check that the Dijon mustard, canned tomatoes, roasted red peppers, red wine vinegar, and any packaged ingredients are labeled gluten free, since brands can vary or be processed in shared facilities. For anyone with celiac disease or severe gluten sensitivity, use clean pans, utensils, racks, and serving dishes to avoid cross-contact.