Chicken Milanese with Tomato Basil Salad

If you have never ever made Chicken Milanese, you must.  I insist.  It's soooooo tasty.  My cousin mentioned the other day she made it and I instantly started to salivate.  It's been a few months since I have tackled this  easy and delicious dish....you pick that up?  Delicious dish?  Delish dish! Ok, enough of the tomfoolery. 
I like to pair this with a bright tomato basil salad.  The acidity balances with the crispy chicken beautifully.  It's a meal in itself.  If your cherry tomatoes aren't up to snuff, toss them in the oven for a quick roast to sweeten them up.  I like to make the tomato salad before I start anything else.  Letting it sit for a bit at room temperature helps to pull out the natural juices of the tomato and make the dressing that much more scrumptious.  Add the basil just before serving.
p.s. you can use regular bread crumbs, panko or homemade.  I used homemade because in my urgency to make this, I forgot to buy some.  My homemade were just as delicious.

Uh yeah, that's what I'm talking about......juicy, crispy, delish..

Chicken Milanese with Tomato Basil Salad

Serves 4

4 small boneless skinless chicken breasts, pounded to 1/4 inch thick
1 cup bread crumbs (if unseasoned, add 1/2 tsp salt and 1 tsp dried basil)
1/4 cup Parmesan cheese, preferably fresh grated
2 eggs, beaten
1 tbsp milk
1/4 cup olive oil
Salt & Pepper

Tomato Salad
1 pint cherry tomatoes, cut into halves
1 small cloves of garlic, minced
2 tsp olive oil
2 tsp balsamic vinegar
4-5 Basil leaves, torn or cut into a chiffonade
Salt & Pepper

Combine the first 4 salad ingredients in a bowl.  Add salt and pepper to taste. Set aside.
Preheat the oven to warm, about 170-180 F  Place a baking sheet with wire rack on it in the oven. 
In a shallow dish place the beaten eggs, the tbsp of milk and good pinch of salt and pepper.  In another dish place the breadcrumbs and the 1/4 cup of Parmesan.  Season if not already seasoned.  Dip the pounded chicken breast in the egg mixture to coat both sides and then the dredge with breadcrumbs making sure the chicken is covered in crumbs.  Place on a plate.  Continue with the remaining chicken. 
Heat 2 tbsp olive oil in a large skillet over med high heat (if it starts to smoke, turn it down to medium).  Place 2 chicken breasts in the skillet and cook about 3 minutes each side until the chicken is  cooked through and crust is golden.  Place the cooked chicken in the oven, on the rack to keep it warm.  Pour the last 2 tbsp of olive oil in the pan and cook remaining breasts.  Add extra oil if it's needed during cooking.
Place the chicken on a plate.  Toss the basil into the salad and top the chicken with the salad and dressing.