Yield: Serves 4
Prep Time: 15 mins
Cook Time: 30 mins
This is one of my favorite chicken dishes that meshes crispy, golden brown chicken, and creamy cheese and sweet prosciutto.
Ingredients:
For The Cutlets:
4 Chicken Cutlets
3 Cups Stale Bread Cubes
1 Teaspoon Grated Lemon Zest
1 Teaspoon Chopped Red Chile Pepper (Optional)
3 Tablespoons Chopped Fresh Parsley
1/2 Cup Grated Parmesan Cheese
1/4 Cup Pine Nuts
Sea Salt
Cracked Black Pepper
2 Large Eggs
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 Slices Taleggio Cheese (About 12 Ounces)
4 Slices Prosciutto
For The Sauce:
4 Cups Ripe Cherry Tomatoes, Halved
2 Cloves Garlic, Minced
2 Tablespoons Olive Oil
3 Tablespoons Chopped Fresh Basil
Sea Salt
Cracked Black Pepper
4 Chicken Cutlets
3 Cups Stale Bread Cubes
1 Teaspoon Grated Lemon Zest
1 Teaspoon Chopped Red Chile Pepper (Optional)
3 Tablespoons Chopped Fresh Parsley
1/2 Cup Grated Parmesan Cheese
1/4 Cup Pine Nuts
Sea Salt
Cracked Black Pepper
2 Large Eggs
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 Slices Taleggio Cheese (About 12 Ounces)
4 Slices Prosciutto
For The Sauce:
4 Cups Ripe Cherry Tomatoes, Halved
2 Cloves Garlic, Minced
2 Tablespoons Olive Oil
3 Tablespoons Chopped Fresh Basil
Sea Salt
Cracked Black Pepper
Directions:
For the cutlets, place the
bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt
and pepper in the food processor, and pulse until finely blended. Add
the pine nuts and pulse just until the nuts are coarsely chopped.
Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere.
Refrigerate the chicken for one hour to allow the crumb coating to set.
To prepare the sauce, heat the oil in a small saucepan until hot.
Add the garlic and cook just until it is sizzling.
Add the cherry tomatoes, salt, pepper, and basil, and cook for about 10 minutes on low heat just until the tomatoes begin to soften and break down. Remove from the heat and set aside.
To cook the cutlets, preheat the oven to 400 degrees F.
Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top.
Cook for 10 minutes until the cutlets are browned on one side and turn.
Cook an additional 10 minutes or until the cutlets are cooked through.
Place a slice of the cheese on top of each cutlet, and then return to the oven just until the cheese melts.
Top with the prosciutto, and serve on individual plates with a scoop of the cherry tomato sauce on each plate.
Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere.
Refrigerate the chicken for one hour to allow the crumb coating to set.
To prepare the sauce, heat the oil in a small saucepan until hot.
Add the garlic and cook just until it is sizzling.
Add the cherry tomatoes, salt, pepper, and basil, and cook for about 10 minutes on low heat just until the tomatoes begin to soften and break down. Remove from the heat and set aside.
To cook the cutlets, preheat the oven to 400 degrees F.
Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top.
Cook for 10 minutes until the cutlets are browned on one side and turn.
Cook an additional 10 minutes or until the cutlets are cooked through.
Place a slice of the cheese on top of each cutlet, and then return to the oven just until the cheese melts.
Top with the prosciutto, and serve on individual plates with a scoop of the cherry tomato sauce on each plate.
