4 small boneless, skinless chicken breasts, trimmed of tenderloin and lightly pounded
Salt and pepper
Flour, for dredging
2 large egg whites, beaten
1 c. Panko bread crumbs
1/2 c. shredded Parmigiano Reggiano cheese
A small handful of fresh parsley, chopped
2 T. EVOO
2 large garlic cloves, chopped
1 pint cherry tomatoes
A handful of basil leaves, torn or shredded
Instructions
Season the chicken with salt and pepper. Dredge the chicken in a little flour, then coat in the egg white and then in breadcrumbs mixed with the Parmigiano Reggiano cheese and parsley.
Heat a shallow layer of oil, about 1/8 inch thick, in a large skillet over medium to medium high heat. Place a cooling rack over a sheet tray in the oven, pre-heated to 200 degrees F, to keep the chicken warm until you serve.
Fry the chicken in two batches, if necessary, to avoid crowding the pan. Cook the chicken for 5 minutes on each side until deep golden and cooked through.
Meanwhile, in a small pot with a tight fitting lid, heat the EVOO, about 2 tablespoons, over medium heat. Add the garlic and stir until fragrant, about 2 minutes. Add tomatoes, stir and cover with the lid. Raise the heat a bit and cook, shaking the pan occasionally, until the tomatoes begin to burst, 6 to 8 minutes. Uncover the pot and break up the tomatoes with wooden spoon and season with salt and pepper. Stir in the basil.
Serve the cutlets with the tomato sauce on top.
Serve with Scampi Crostini and Sausage and Pepperonata Bucatini.
Originally Submitted
7/20/2012
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