Chicken cutlets with fresh tomatoes
Serves: 4
Ingredients:
- 4 chicken cutlets
- 3 cups breadcrumbs
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon grated lemon zest
- 3 tablespoons chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- Sea salt
- Cracked black pepper
- 2 large eggs
- 2 tablespoons butter
- 2 tablespoons olive oil
Ingredients for the tomato topping:
- 2 pint cherry tomatoes, halved
- 2 garlic cloves, minced
- Sea salt
- Black pepper
- 1/8 cup fresh chopped basil
- 1/8 cup fresh chopped parsley
Preparation:
Place the breadcrumbs in a bowl. Add lemon zest, crushed red pepper, parsley, grated cheese, sea salt and pepper; mix. Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs. Refrigerate the chicken for one hour to allow the crumbs coating to set. Preheat oven to 400 degrees F. Mix together the tomato topping ingredients in a bowl and set aside. Place the butter and olive oil in a flat casserole dish and place the cutlets on top. Cook for 10 minutes until the cutlets are browned on one side and turn. Cook an additional 7 to 10 minutes or until the cutlets are cooked through. Top with the fresh tomato topping and serve.
