Crispy Parmesan Chicken Cutlets with Tomato-Mozzarella Salad

By ebdonahue

Ingredients

• 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
• 1 1/2 cups (12 ounces) cherry tomatoes, halved
• 1 cup (8 oz.) fresh mozzarella, cut into bite-sized chunks
• 1 garlic clove, minced
• 1 teaspoon balsamic vinegar
• 2 Tablespoons finely chopped fresh basil

Details

Servings 4
Adapted from thecomfortofcooking.com

Preparation

Step 1

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.

Toss tomatoes, mozzarella, garlic, balsamic vinegar, basil and remaining 1 Tablespoon oil together in a bowl. Season with salt and pepper, to taste. Transfer chicken cutlets to individual plates and top with tomato-mozzarella salad. Serve.

Adapted from America’s Test Kitchen Cookbook: The Best Simple Recipes