Crispy Parmesan Chicken Cutlets with Tomato-Mozzarella Salad
Servings: 4
Ingredients
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
1 1/2cups12 ounces cherry tomatoes, halved
1cup8 oz. fresh mozzarella, cut into bite-sized chunks
1garlic cloveminced
1teaspoonbalsamic vinegar
2Tablespoonsfinely chopped fresh basil
Instructions
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.