Crispy Parmesan Chicken with Balsamic Roasted Tomatoes
YIELD: Makes 4 servings
INGREDIENTS:
For Crispy Parmesan Chicken:
1/2 cup all purpose flour
2 large eggs
1 cup panko breadcrumbs
1/2 cup shredded Parmesan cheese
4 (4 ounce) chicken cutlets, 1/2 inch thick, trimmed of fat
Salt and pepper
7 Tablespoons olive oil, divided
4 slices provolone or mozzarella cheese, optional
2 Tbsp. chopped fresh parsley
For Balsamic Roasted Tomatoes:
1 1/2 cups cherry or grape tomatoes
2 garlic cloves, minced
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
Kosher salt
Freshly ground black pepper
Pinch of Italian seasoning
DIRECTIONS:
For Crispy Parmesan Chicken:
Spread flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko and Parmesan in a third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working 1 cutlet at a time, dredge cutlets in flour, dip in egg, then coat with panko mixture, pressing gently to adhere.
Heat 3 Tablespoons oil in a 12-inch nonstick skillet set to medium heat. Once hot, cook 2 cutlets at a time until golden brown and crisp, about 2 minutes per side. Transfer to a paper towel-lined plate and place in a warm oven (170-200 degrees
) to keep warm. Repeat with 3 Tablespoons oil and remaining cutlets.
If desired, place sliced cheese on top of chicken cutlets before placing in warm oven.
Before serving, top with warm balsamic roasted tomatoes and chopped fresh parsley.
For Balsamic Roasted Tomatoes:
Preheat oven to 400 degrees F. Toss together tomatoes, garlic, vinegar and olive oil on a medium baking sheet. Season with salt and pepper. Roast for 20 minutes, until the tomatoes are tender. Halfway through cooking, give the pan a gentle shake to coat tomatoes in balsamic mixture. Remove from oven and sprinkle with Italian seasoning. Serve warm over chicken cutlets.
Enjoy!
