Crispy Chicken Cutlets with Cherry Tomato Panzanella
Crispy pan-seared chicken cutlets served with a vibrant panzanella salad made with cherry tomatoes, toasted bread, pickled onions, and fresh parsley in a vinaigrette dressing. A perfect combination of crispy, tangy, and fresh flavors.
Ingredients
- •¼ small onion
- •3 tablespoons distilled white vinegar
- •to taste kosher salt and pepper
- •6 tablespoons olive oil
- •1 cup country-style bread
- •2 pieces chicken breasts
- •2 tablespoons vegetable oil
- •1 pound cherry tomatoes
- •1 pinch sugar
- •¾ cup parsley
Cooking Instructions
- 1.
Combine onion and 2 tablespoons vinegar in a small bowl. Season with salt and pepper; set aside.
5 min
- 2.
Heat 2 tablespoons olive oil in a large skillet over medium-high. Add bread; season with salt and pepper. Cook, tossing, until golden brown, 5-8 minutes. Transfer to a medium bowl. Wipe out skillet.
8 min
- 3.
Using a thin, sharp knife, cut bones and cartilage from chicken breasts. Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper.
10 min
- 4.
Heat 1 tablespoon vegetable oil in skillet over medium-high. Cook 1 chicken breast, skin side down, until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute more; second side will not brown. Transfer to a platter. Repeat with remaining cutlet and 1 tablespoon vegetable oil (no need to wipe out skillet).
10 min
- 5.
Cut half of tomatoes in half. Heat 2 tablespoons olive oil in same skillet over medium-high. Add whole tomatoes; season with salt and pepper. Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes. Toss in sugar and remaining 1 tablespoon vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 tablespoons olive oil and toss. Serve chicken with panzanella spooned over.
7 min
