Crispy Chicken Cutlets with Fresh Tomatoes
by ampowens
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INGREDIENTS
- 4 Chicken Breast ; cutlets
- 3 Cups Bread ; Stale Cubes
- 1 Teaspoon Lemon Zest ; Grated
- 1 Teaspoon Chopped Red Chile Pepper ; (Optional)
- 3 Tablespoons Parsley ; Chopped Fresh
- 1/2 Cup Parmesan cheese ; grated
- 1/4 Cup Pine Nuts
- 1/2 teaspoon Salt ; Sea
- 1/2 teaspoon Black Pepper ; Cracked
- 2 Large Eggs
- 2 Tablespoons Butter
- 2 Tablespoons olive oil
- 2 pint Cherry Tomatoes ; Washed And Sliced In Half
- 2 cloves Garlic Cloves ; Peeled And Minced
- 1/4 teaspoon Sea salt & Cracked Black Pepper
- 1/4 Cup Basil ; Fresh Chopped Or Parsley
INSTRUCTIONS
Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor. Pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped. Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere. Refrigerate the chicken for one hour to allow the crumb 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 or pan large enough to hold all of the cutlets 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. Serve on individual plates with a scoop of the fresh tomato topping.
I made focaccia bread ( salt, olive oil &rosemary) the day before then cut up into cubes, baked on rack to dry out then put into recipe above.
NOTES
This is one of my favorite chicken dishes that I have made frequently over the years. Luckily, ripe, sweet cherry tomatoes are available year round, so anytime I am in the mood for this dish I can find the ingredients and put it together pretty quickly. As I always state, fresh, homemade breadcrumbs are far superior to dry store bought ones and in a recipe this simple, using the best ingredients will ensure the best results. I keep my leftover bread, cutting it into cubes and then freezing it for when I need fresh breadcrumbs. When I want breadcrumbs, I then throw a hand full of the cubes into my food processor, still frozen, with whatever seasonings I want. I then pulse the mixture until it reaches the desired texture.
Nutrition
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| Serving Size: 1 Serving (791g) | ||
| Recipe Makes: 4 | ||
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| Calories: 1117 | ||
| Calories from Fat: 347 (31%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 38.5g | 51 % | |
| Saturated Fat 12.6g | 63 % | |
| Monounsaturated Fat 12.3g | ||
| Polyunsanturated Fat 8.3g | ||
| Cholesterol 691.9mg | 213 % | |
| Sodium 1700.7mg | 59 % | |
| Potassium 1593.8mg | 42 % | |
| Total Carbohydrate 96.8g | 28 % | |
| Dietary Fiber 8g | 32 % | |
| Sugars, other 88.8g | ||
| Protein 93.3g | 133 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1117
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