Crispy Parmesan Chicken with Balsamic Roasted Tomatoes
Servings: 4servings
Ingredients
For Crispy Parmesan Chicken:
1/2cupall purpose flour
2large eggs
1cuppanko breadcrumbs
1/2cupshredded Parmesan cheese
44 ounce chicken cutlets, 1/2 inch thick, trimmed of fat
Salt and pepper
7Tablespoonsolive oildivided
4slicesprovolone or mozzarella cheeseoptional
2Tbsp.chopped fresh parsley
For Balsamic Roasted Tomatoes:
1 1/2cupscherry or grape tomatoes
2garlic clovesminced
1Tablespoonbalsamic vinegar
1Tablespoonolive oil
Kosher salt
Freshly ground black pepper
Pinchof Italian seasoning
Instructions
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 4-5 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.