Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Chicken Parm with Blistered Cherry Tomatoes and Basil
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- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 938
- Total Fat
- 73 g
- Saturated Fat
- 10 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 40 g
- Cholesterol
- 193 mg
- Sodium
- 927 mg
Golden, crispy chicken cutlets meet a quick burst of summer flavor in this simple, satisfying dish. Juicy cherry tomatoes blister in a hot oven until they collapse into a jammy sauce, which is spooned over the cutlets and finished with plenty of torn basil. It’s bright, savory and perfect for a weeknight dinner that still feels a little special.
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 938
- Total Fat
- 73 g
- Saturated Fat
- 10 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 40 g
- Cholesterol
- 193 mg
- Sodium
- 927 mg
Ingredients
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Directions
- Preheat the oven to 450 degrees F.
- Place the flour, eggs and panko separately in 3 medium shallow bowls. Season the flour with 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the onion powder, 1/2 teaspoon of the oregano, 1/2 teaspoon kosher salt and several grinds of pepper. Whisk the eggs with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 teaspoon kosher salt and several grinds of pepper until smooth and combined. Stir the Parmesan, 1/2 teaspoon kosher salt, several grinds of pepper and the remaining 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon oregano into the panko.
- Working one at a time, dredge the chicken first in the flour mixture, then the egg mixture, letting any excess drip off, and finally in the breadcrumb mixture. Set the breaded cutlets on a large plate or baking sheet. Set aside.
- Toss the cherry tomatoes, olive oil, 1/2 teaspoon flaky salt and several grinds of pepper in a medium ovenproof skillet or quarter baking sheet until well combined. Roast until blistered, releasing some of their juices and charred in spots, 10 to 15 minutes.
- Meanwhile, heat a large skillet over medium heat and add enough vegetable oil or clarified butter to coat the bottom. When hot, add half the cutlets and cook until golden brown all over and cooked through, about 5 minutes per side. Transfer the chicken to a baking sheet lined with a wire rack. Season each with another pinch of kosher salt. Repeat with the remaining chicken, adding more oil if needed. Top each cutlet with a slice of mozzarella. Bake until the cheese is softened and warmed, 3 to 5 minutes.
- To serve, place each chicken cutlet on a dinner plate and spoon over some of the blistered cherry tomatoes and their juices. Top with torn basil leaves.
