4.3/5
(6 Votes)
Ingredients
- 1/2 cup 1/2 cup mayonnaise
- 4 tablespoons 4 tablespoons fresh lemon juice, divided
- 5 tablespoons 5 tablespoons olive oil, divided
- 1/3 cup 1/3 cup chopped shallots (about 2 medium)
- 3 3 garlic cloves, minced
- Pinch Pinch of dried crushed red pepper 1/2 cup dry white wine es
- 2 14 1/2-ounce cans 2 14 1/2-ounce cans diced tomatoes with basil, garlic, and oregano
- 1/2 cup 1/2 cup all purpose flour
- Pinch Pinch of cayenne pepper
- 3 large 3 large eggs
- 1 cup 1 cup grated Parmesan cheese, divided
- 2 tablespoons 2 tablespoons thinly sliced fresh basil leaves
- 3 tablespoons 3 tablespoons butter
- 4 large 4 large skinless boneless chicken breast halves, cut horizontally in half
- 2 4-inch pieces 2 4-inch pieces baguette, halved horizontally
- 4 cups 4 cups fresh spinach (about 2 ounces)
- 4 teaspoons 4 teaspoons drained capers
- Extra-virgin olive oil (for drizzling)
Preparation
Step 1
Whisk lemon and mayo.
Cook shallots and garlic in oil; add red pepper. Add wine & tomatoes;simmer to thicken. Add S&P.
Whisk flour, cayenne, S&P/ Whisk eggs, 3/4 c cheese, basil, pepper.
Melt butter w/remaining oil in lg skillet. Sprinkle chicken w/S&P. Dredge in flour then egg. Cook 3 min per side.
Toast cut baguettes in remaining oil.
Put cutlets in shallow bowls. Drizzle w/mayo. Top with spinach, capers; drizzle with 1 T lemon juice olive oil and any remaining mayo. Sprinkle with remaining cheese, S&P.