Panko-Crusted Chicken with Cherry Tomato Sauce
Serves 4 pieces of chicken
You’ll find traditional Italian colors (red, green and white) in this delicious chicken dish.
- 4 small boneless, skinless chicken breasts, trimmed of tenderloin and lightly pounded
- Salt and pepper
- Flour, for dredging
- 2 large egg whites, beaten
- 1 cup Panko crumbs
- 1/2 cup shredded Parmigiano Reggiano cheese (a couple of handfuls)
- A small handful of flat leaf parsley, finely chopped
- Extra virgin olive oil (EVOO), for shallow frying, plus 2 tablespoons
- 2 large cloves garlic, chopped
- 1 pint cherry tomatoes
- A handful of basil leaves, torn or shredded
- Season the chicken with salt and pepper. Dredge the chicken in a little flour, then coat in the egg white and then in breadcrumbs mixed with the Parmigiano Reggiano cheese and parsley.
- Heat a shallow layer of oil, about 1/8-inch thick, in a large skillet over medium to medium- high heat. Place a cooling rack over a sheet tray in the oven, pre-heated to 200˚F, to keep the chicken warm until you serve.
- Fry the chicken in two batches, if necessary, to avoid crowding the pan. Cook the chicken for 5 minutes on each side until deep golden and cooked through.
- Meanwhile, in a small pot with a tight fitting lid, heat the EVOO, about 2 tablespoons, over medium heat. Add the garlic and stir until fragrant, about 2 minutes. Add tomatoes, stir and cover with the lid. Raise the heat a bit and cook, shaking the pan occasionally, until the tomatoes begin to burst, 6-8 minutes. Uncover the pot and break up the tomatoes with wooden spoon and season with salt and pepper. Stir in the basil.
- Serve the cutlets with the tomato sauce on top.