|Posted by Stacey @ Savory & Sweet on April 1, 2012 at 7:10 PM|
Recipe Courtesy of Christian Brandt
This sweet cherry tomato sauce makes for the perfect accompaniment to this crunchy & succulent chicken.This one is sure to be a family favorite!
4 boneless, skinless chicken breasts, trimmed of tenderloin
1 Tsp Salt
1 Tsp Fresh Ground Pepper
3 large eggs, beaten
2 cup Panko crumbs
1 cup Parmigiano-Reggiano cheese,grated
A small handful of flat-leaf parsley, finely chopped
Extra virgin olive oil, for shallow frying, plus 2 tablespoons
2 large cloves garlic, chopped
2 pints cherry tomatoes
2 handfuls of basil leaves
In a mixing bowl combine panko, grated parmigiano-reggiano cheese, and parsley.
Lightly pound chicken to tenderize, then season with salt and pepper. Individually dip each breast in eggs then transfer to the panko/parmigiano-reggiano/parsley mixture. Be sure to press down firmly on each side for mixture to fully coat the chicken.
Heat a shallow layer of oil, about 1/8-inch thick, in large skillet over medium to medium- high heat. Place cooling rack over sheet tray in oven preheated to 200˚F to keep chicken warm until you serve.
Cook chicken 5 minutes on each side until deep golden and cooked through.
Meanwhile, in a small pot with a tight fitting lid, heat olive oil, about 4 tablespoons, over medium heat. Add garlic and stir until fragrant, about 2 minutes. Add tomatoes, stir and place lid on pot. Raise heat a bit and cook, shaking pan occasionally, until tomatoes begin to burst, 6-8 minutes
Uncover pot and break up tomatoes with wooden spoon and season with salt and pepper, stir in basil.
Serve cutlets with tomato sauce on top, with a side of pasta and caprese salad (pictured).