Chicken Cutlets with Roast Tomato & Garlic
User Reviews
5.0
102 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
4
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Calories
710 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Cutlets with Roast Tomato & Garlic
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Breaded chicken cutlets with a roast tomato and garlic topping and balsamic sauce served over arugula.
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Ingredients
Roasted Tomatoes:
- 6 plum tomatoes
- 10 cloves garlic , peeled
- 1/4 cup extra-virgin olive oil
- 1 tablespoon coarse kosher salt
- 1 teaspoon ground white pepper
- 1/2 cup fresh basil leaves , packed
Chicken Parmesan:
- 4 chicken cutlets* , thinly sliced
- 1 cup all-purpose flour
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 eggs , beaten
- 1 1/2 cup seasoned bread crumbs
- 1/2 cup Parmesan Cheese , finely grated
- vegetable or canola oil , for frying
Serving:
- 4 tablespoons Homemade Balsamic Glaze
- 4 cups arugula or baby spinach
Instructions
Make Roast Tomatoes & Garlic:
- Preheat oven to 300°F.
- Cut tomatoes in quarters, remove woody stem and using your fingers, push out pulp and seeds. If you don't want skins (they don't bother me) follow our instructions for how to peel a tomato.
- Line a large rimmed baking sheet with aluminum foil. Toss peeled garlic and tomatoes with olive oil, salt and white pepper. Spread in a single layer on baking sheet.
- Roast for 60 minutes, opening the door every 10 minutes to release built up steam.
- Dice tomatoes and transfer whole garlic cloves, basil and remaining liquid in the baking sheet to a bowl. Set aside. You can remove tomato skins during this step as well (optional).
Make Chicken Cutlets:
- Preheat oven to 200°F or use the "warm" setting.
- In 3 shallow dishes or pie plates. In bowl #1, mix flour, nutmeg and season with salt and pepper. In bowl #2, beat two eggs. In bowl #3, mix bread crumbs and Parmesan cheese.
- Dredge chicken in flour mixture, then egg mixture and finally bread crumb mixture. Pressing bread crumbs into the breast. Allowing breading to sit for 10-15 minutes before proceeding to frying.
- Heat 1 inch of vegetable oil in large frying pan over medium-high heat.
- Place into hot frying pan. Fry for 3-4 minutes on each side or until medium brown. Continue with remaining chicken breasts.
- Place on wire rack over paper towels on a baking sheet.
- Place completed cutlets into the oven while you continue to fry. When complete, remove from oven.
- Plate chicken on top of arugula or baby spinach and top with roasted tomatoes and garlic and balsamic reduction sauce.
- If you tried this recipe, come back and let us know how it was in the comments or ratings.
Equipments used:
Notes
- The trick here is having super thin pieces of chicken which can be achieved by slicing thin or tenderizing. Sometimes I buy them sliced at the store and other times I'm using a breast for the freezer for a crispy chicken hankering. To tenderize, place a sheet of wax paper or plastic wrap over the chicken and beat it with a tenderizer. They will get pretty thin and big, so I highly recommend cutting them into two or even three pieces to keep it manageable.
Nutrition Information
Show Details
Calories
710kcal
(36%)
Carbohydrates
62g
(21%)
Protein
54g
(108%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
200mg
(67%)
Sodium
3072mg
(128%)
Potassium
1072mg
(31%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1289IU
(26%)
Vitamin C
19mg
(21%)
Calcium
287mg
(29%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710kcal | 36% |
| Carbohydrates | 62g | 21% |
| Protein | 54g | 108% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 200mg | 67% |
| Sodium | 3072mg | 128% |
| Potassium | 1072mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1289IU | 26% |
| Vitamin C | 19mg | 21% |
| Calcium | 287mg | 29% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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