Milanese-Style Chicken with Roasted Pepper and Tomato Sauce

This post may contain affiliate links. Please read the disclosure policy.

This Milanese-style chicken with roasted red pepper and tomato sauce is a delicious meal that comes together in about 30 minutes. It is the perfect choice for those of us looking for a quick and easy dinner option during the work week. Chicken cutlets are dipped in a honey dijon egg mixture and panko bread crumbs before being sautéed and topped with a zingy tomato and roasted red pepper sauce. You can use veal, beef, pork or chicken for this recipe. My personal favorite is chicken.

Pin this recipe now to remember it later

Pin Recipe

Milanese-Style Chicken with Roasted Pepper and Tomato Sauce

No ratings yet

Review Recipe

Ingredients

1/2 cup onion, diced
2 cloves garlic, minced
7 tablespoons extra virgin olive oil, divided
1 15 ounce can whole tomatoes, drained
1/2 cup roasted red pepper, chopped
1/4 cup fresh parsley leaves, chopped,divided
1 tablespoon red wine vinegar
kosher salt
black pepper
1 cup breadcrumbs, panko
2 eggs
1 tablespoon Dijon mustard
1/2 cup all-purpose flour
12 ounces 8 pieces chicken cutlets, sliced thinly and pounded into ⅛ inch thickness

Instructions

In a sauce pan over medium heat, heat 1 tablespoons oil and sauté onions and garlic until translucent, about 5 minutes. Stir in tomato and roasted pepper and cook until heated through.
Transfer mixture to a blender; puree until smooth. Return sauce to saucepan, stir 2 tablespoons parsley, red wine vinegar, salt and pepper; keep warm until ready to serve.
In a shallow bowl, combine panko with the remaining 2 tablespoons parsley.
In another shallow bowl, whisk together eggs and Dijon mustard.
In another shallow dish, place flour.
Heat 4 tablespoons of remaining oil in a large nonstick skillet over high heat.
Dip each cutlet into flour, next into egg mixture, and finally into bread crumbs.
Working in two batches, sauté cutlets in hot oil until they are crisp and golden on both sides, about 5 minutes total.
Transfer to a paper-towel-lined plate to absorb excess oil. Then move to a cooling rack so bottom cutlets don’t get soggy.
Add remaining 2 tablespoons oil to skillet and repeat with remaining cutlets.
Serve cutlets with roasted pepper and tomato sauce.