Parmesan Chicken Breast With Tomato and Herb Salad

By Golfwidow7

Ingredients

• 1 ½ pounds ripe beefsteak or heirloom
• tomatoes, cut into wedges (or halved
• if small)
• 1 pint cherry tomatoes, halved
• 1 tablespoon sherry or cider vinegar
• 1 teaspoon kosher salt, plus for
• seasoning
• ¼ teaspoon black pepper, plus more
• for seasoning
• 6 ounces Parmesan
• 1 cup flour
• 2 large eggs, well beaten
• 4 skinless, boneless chicken breast,
• halved (about 1/2-inch thick)
• 3 tablespoons canola or grapeseed oil
• 2 tablespoons thinly sliced basil
• ¼ cup finely chopped parsley

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Salad
Step 1
Toss together tomatoes, vinegar, salt and pepper in a bowl, and set aside.
Heat the oven to 425 degrees with a rack in the lowest position.
Step 2
Make the chicken: Line a baking sheet with parchment paper. Finely grate
half the Parmesan on a box grater. Grate the remaining half on the larger
side of the box grater. Add both to a shallow bowl along with 1/2 cup
flour, and whisk together. Put the remaining 1/2 cup flour in another
shallow bowl, and the beaten egg in another.
Step 3
Season the chicken generously with salt and pepper. Dip the chicken
breasts, one at a time, into the flour. Shake off any excess and dip into the
eggs, turning to coat evenly. Shake off the excess and dip into the
Parmesan mixture, pressing to adhere and holding the chicken gently by
the ends to keep the coating intact. Transfer to the lined baking sheet.
Step 4
Heat 2 tablespoons oil in your largest ovenproof skillet. When the oil is
shimmering, lay the chicken breasts in the pan, in batches if needed. Cook
without moving until the coating on the bottom is deeply golden brown
and releases easily from the pan, 5 to 6 minutes. Carefully flip the breasts
and cook until the other side is just golden on the outside, about 3
minutes more. Transfer the skillet to the oven (or transfer the chicken to a
separate baking sheet if needed for space) and cook until the juices run
clear and an instant-read thermometer inserted into the thickest part of
the chicken registers 165 degrees, 4 to 6 minutes more, depending on the
thickness of each breast.
Step 5
Sprinkle the herbs over the tomatoes, and drizzle with the remaining 1
tablespoon oil; serve alongside the chicken.