- 4 small boneless, skinless chicken breasts, trimmed of tenderloin and lightly pounded
- Salt and pepper
- Flour, for dredging
- 2 large egg whites, beaten
- 1 cup Panko crumbs
- 1/2 cup shredded Parmigiano Reggiano cheese (a couple of handfuls)
- A small handful of flat leaf parsley, finely chopped
- Extra virgin olive oil (EVOO), for shallow frying, plus 2 tablespoons
- 2 large cloves garlic, chopped
- 1 pint cherry tomatoes
- A handful of basil leaves, torn or shredded
Season the chicken with salt and pepper. Dredge the chicken in a little flour, then coat in the egg white and then in breadcrumbs mixed with the Parmigiano Reggiano cheese and parsley.
Heat a shallow layer of oil, about 1/8-inch thick, in a large skillet over medium to medium- high heat. Place a cooling rack over a sheet tray in the oven, pre-heated to 200˚F, to keep the chicken warm until you serve.
Fry the chicken in two batches, if necessary, to avoid crowding the pan. Cook the chicken for 5 minutes on each side until deep golden and cooked through.
Meanwhile, in a small pot with a tight fitting lid, heat the EVOO, about 2 tablespoons, over medium heat. Add the garlic and stir until fragrant, about 2 minutes. Add tomatoes, stir and cover with the lid. Raise the heat a bit and cook, shaking the pan occasionally, until the tomatoes begin to burst, 6-8 minutes. Uncover the pot and break up the tomatoes with wooden spoon and season with salt and pepper. Stir in the basil.
Serve the cutlets with the tomato sauce on top.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.