Crispy chicken cutlets with sweet roasted red peppers, tomatoes, garlic, and a punchy red wine vinegar sauce. Comfort food with a little flair.
There’s something funny about how recipes happen in my house. They usually don’t start with a plan. More like… a feeling. You know that moment when you’re already halfway to ordering takeout but something in your fridge side-eyes you? Yeah, that.
This particular Chicken Milanese with Roasted Pepper and Tomato Sauce came together on one of those “what do I even do with this chicken” nights. I was tired, cranky, and there was noise everywhere (the kind of noise that only happens when someone decides to vacuum during dinnertime). I found a can of whole tomatoes, some pounded-out chicken cutlets I’d bought in a burst of productivity two days earlier, and a jar of roasted red peppers I bought for a salad I never made (shocker).
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
And somehow… it all worked. I don’t even remember measuring anything that first time. I just cooked like a woman possessed, hoping dinner would happen before I gave up completely. When I took that first bite—crunchy chicken, that silky pepper-tomato sauce with just the right zip—I legit whispered, “Oh my god.” To no one.
And now? It’s one of those recipes I reach for when I need a win. Because life’s messy, and dinner should at least feel like a little victory.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chicken Milanese with Roasted Pepper and Tomato Sauce Recipe?
Let’s be real. Chicken Milanese isn’t new. Breaded chicken has been around since before any of us were Googling recipes on our phones. But when you really do it right—when the chicken is thin and crisp but not greasy, and that sauce is bright and just a little sweet—it feels like so much more than the sum of its parts.
This one’s got texture and flavor layered like an outfit you didn’t overthink but somehow still nailed. The roasted pepper and tomato sauce? It’s cozy and bold. Kinda like when you wear a sweatshirt to brunch and still get compliments. And when you spoon it over that crunchy chicken? Forget it.
Also… it reheats well. And if you know me, you know that’s practically a love language.
Ingredient Notes:
Honestly, this is one of those recipes where simple ingredients work way harder than you expect. No obscure spices or imported cheeses. No blowtorches. Just solid pantry stuff and a few fridge regulars. Let me walk you through a few of the MVPs:
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Chicken cutlets – Thin is the goal here. You want fast cooking and more crisp surface area. I’ve used thighs in a pinch. Not traditional, but hey, they slap.
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Panko breadcrumbs – They make the crunch light and crackly instead of dense. Regular breadcrumbs are fine, just not as fun.
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Dijon mustard – I mix this into the eggs for breading. It’s subtle, but it adds that huh, what’s that? moment.
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Roasted red peppers – They bring sweetness and depth to the sauce. Use the jarred ones. Ain’t nobody roasting peppers on a Tuesday.
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Canned whole tomatoes – Drain them well or your sauce will be watery. Been there. Regretted it.
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Red wine vinegar – Just a splash. It brightens the sauce and makes the whole dish feel a little more “restaurant-y.”
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Olive oil, garlic, onion, parsley, salt, pepper – The crew that shows up in 80% of my recipes and somehow never lets me down.
How To Make Chicken Milanese with Roasted Pepper and Tomato Sauce?
Step 1: Get the sauce going first.
Heat a little olive oil in a pan, toss in diced onions and garlic, and cook until they’re soft but not browned. Think mellow, not aggressive. Add the tomatoes and chopped roasted red peppers and just let it simmer for a bit. Doesn’t need to boil, doesn’t need drama.
Step 2: Blend that baby.
Once the tomato and pepper mix is warm and cozy, blend it until smooth. I’ve used a blender and also an immersion blender straight in the pot—both work. Then stir in some chopped parsley, red wine vinegar, salt, and pepper. Taste it. Adjust. Leave it on low while you do the chicken thing.
Step 3: Bread the chicken.
Set up your dredging station: flour, eggs mixed with Dijon, panko mixed with parsley. Then dip each cutlet—flour first (shake off the extra), then egg, then panko. Pat it gently so it sticks. It’s messy. You’ll get breadcrumbs on your shirt. It’s fine.
Step 4: Fry time.
Heat olive oil in a large pan—enough to coat the bottom but not deep fry level. Work in batches. Two or three cutlets at a time. You want golden and crisp on both sides, about 2–3 minutes per. Don’t rush them. Transfer to a paper towel-lined plate, then a rack if you’ve got one. That helps them stay crispy. No soggy bottoms here.
Step 5: Serve with sauce and a little smile.
Lay a cutlet on a plate, spoon on that sauce, sprinkle more parsley if you’re in the mood to feel fancy, and eat it while it’s still hot and crunchy. Cold Milanese is sad Milanese. Trust me.
Want To Save This Recipe?
Storage Options:
Alright. Here’s the deal. This doesn’t stay crunchy forever. But it does store well if you do it right.
Chicken: Fridge it in an airtight container. Reheat in the oven or air fryer to bring back the crisp. Microwave = sad.
Sauce: Stores like a champ. Keep it in a jar in the fridge for up to 5 days. It’s also really good on pasta, FYI.
Variations and Substitutions:
Because hey, no one makes it the exact same way every time.
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Gluten-free? Use GF flour and panko. Easy win.
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Out of red wine vinegar? White wine vinegar or lemon juice works too.
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Want it spicy? Add red chili flakes to the sauce. A little heat makes it sing.
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No chicken cutlets? Slice and pound some chicken breasts. Or swap in pork. Or tofu if that’s your vibe.
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Feeling cheesy? Add a little Parm to the breadcrumbs for a salty, golden crust.
What to Serve with Chicken Milanese with Roasted Pepper and Tomato Sauce?
This dish goes with pretty much anything, but here’s what I love:
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Simple salad – Arugula with lemon and olive oil. Nothing fussy.
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Roasted potatoes – Tossed in garlic and herbs. You won’t regret it.
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Crusty bread – Wipe that sauce clean off your plate.
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White wine – If it’s in your glass while you’re cooking, it counts as seasoning.
Frequently Asked Questions:
Can I bake the chicken instead?
Yeah, technically. Bake at 425°F with a lot of oil spray. You’ll get crisp-ish cutlets. Not the same, but still tasty.
Is this kid-friendly?
Absolutely. Just skip the vinegar if they’re picky about tang. My niece devours it—though she picks off the parsley like it’s poison.
Can I freeze it?
The sauce? For sure. The chicken? It’s okay, but loses some crunch. Reheat it in the oven if you do freeze it.
So, what do you think? Have you ever made Chicken Milanese with Roasted Pepper and Tomato Sauce before? Or maybe this will be your first go. Either way, if you try it, I’d love to hear how it turns out—messy hands, last-minute substitutions, and all. Tag me, DM me, or just eat it in peace while watching your comfort show.
I’ll be over here trying not to eat the sauce straight out of the jar. No promises.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Milanese with Roasted Pepper and Tomato Sauce
Ingredients
- 1/2 cup diced yellow onion
- 2 cloves garlic minced
- 7 tablespoons extra virgin olive oil divided
- 1 15-ounce can whole peeled tomatoes, drained
- 1/2 cup roasted red peppers finely chopped
- 1/4 cup fresh parsley leaves chopped, divided
- 1 tablespoon red wine vinegar
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1/2 cup all-purpose flour
- 12 ounces approx. 8 pieces thinly sliced chicken cutlets, pounded to 1/8-inch thickness
Instructions
Prepare the Roasted Pepper and Tomato Sauce
- In a medium saucepan set over medium heat, add 1 tablespoon of olive oil. Once warm, sauté the diced onion and minced garlic until softened and translucent, approximately 5 minutes. Add the drained tomatoes and chopped roasted red peppers, and cook until thoroughly heated, about 3–4 minutes.
- Transfer the mixture to a blender and purée until smooth. Return the sauce to the saucepan over low heat. Stir in 2 tablespoons of the chopped parsley and the red wine vinegar, then season with kosher salt and freshly ground black pepper to taste. Keep the sauce warm while preparing the chicken.
Prepare the Breading Station
- In three separate shallow bowls, prepare your dredging setup:
- Bowl 1: Place the all-purpose flour.
- Bowl 2: Whisk together the eggs and Dijon mustard until smooth.
- Bowl 3: Mix the panko breadcrumbs with the remaining 2 tablespoons of chopped parsley.
Bread the Chicken Cutlets
- Pat the chicken cutlets dry with a paper towel. Dredge each cutlet first in the flour, coating both sides and shaking off excess. Then dip into the egg and mustard mixture, ensuring an even coat. Finally, press each cutlet into the breadcrumb mixture until well coated. Set aside on a plate.
Pan-Fry the Chicken
- In a large nonstick skillet set over high heat, warm 4 tablespoons of olive oil. Once the oil is hot, carefully place the breaded chicken cutlets into the skillet, working in batches if necessary. Sauté for approximately 2–3 minutes per side, or until both sides are golden brown and the chicken is cooked through.
- Once cooked, transfer the cutlets to a paper towel-lined plate to remove any excess oil, then place on a cooling rack to maintain crispness while cooking the remaining pieces.
Repeat with Remaining Cutlets
- Add the remaining 2 tablespoons of olive oil to the skillet and repeat the process with the remaining breaded chicken.
Serve
- Plate each chicken cutlet and top with a generous spoonful of the warm roasted pepper and tomato sauce. Garnish with additional parsley, if desired. Serve immediately.
Notes
- Substitute all-purpose flour with a gluten-free 1:1 flour blend.
- Replace panko breadcrumbs with gluten-free panko or crushed gluten-free crackers.
- Confirm that the Dijon mustard is certified gluten-free, as some brands may contain vinegar derived from gluten-containing grains.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
