Chicken Cutlets with Roast Tomato & Garlic
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 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
Description
Chicken Cutlets with Roast Tomato & Garlic combines breaded and fried chicken cutlets with a roasted tomato and garlic sauce. The tomatoes are quartered and gently roasted with whole cloves of garlic, olive oil, salt, white pepper, and fresh basil leaves, creating a flavorful, soft mixture that complements the crunchy, golden chicken. The chicken is dredged in seasoned flour, dipped in beaten egg, and coated in a mixture of bread crumbs and finely grated Parmesan cheese before frying in vegetable or canola oil and finishing warm in the oven if needed.
The roasted tomato and garlic component offers a mellow, slightly sweet contrast to the savory chicken, while the basil adds freshness. A drizzle of balsamic glaze on plating adds subtle acidity and sweetness. The cutlets are best served with a salad of arugula or baby spinach to add a peppery, leafy note. The method of tenderizing or slicing chicken thin ensures a quick fry and crisp texture without dryness.
To keep the cutlets manageable after tenderizing them thin and wide, cutting into smaller pieces is recommended. This step helps with portioning and handling. The recipe highlights the importance of thin chicken pieces for a crisp finish combined with the gentle, roasted tomato garlic topping. It makes a composed dish with balanced textures and layered flavors.
Ingredients
Roasted Tomatoes:
- 6 plum tomatoes
- 10 cloves garlic peeled
- 1/4 cup extra-virgin olive oil
- 1 tablespoon kosher salt coarse
- 1 teaspoon ground white pepper
- 1/2 cup basil packed, fresh leaves
Chicken Parmesan:
- 4 chicken cutlets thinly sliced
- 1 cup all-purpose flour
- 1/2 teaspoon nutmeg grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 2 egg beaten
- 1 1/2 cup seasoned bread crumbs
- 1/2 cup Parmesan Cheese , finely grated
- vegetable oil for frying, or canola oil
Serving:
- 4 tablespoons balsamic glaze homemade
- 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.
Notes
- To achieve thin chicken cutlets, slice thinly or tenderize the chicken by covering with plastic wrap and gently pounding.
- Cut the tenderized cutlets into smaller pieces for easier cooking and handling.
- If desired, remove tomato skins after roasting for a smoother texture, though it's optional.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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