Oh man, I don’t even quite know what to call this one. I ended up kind of improvising after going through the recipe and realizing Mike wouldn’t want to eat it as written. It’s this recipe by one of my favorite food folk, Aida Mollencamp. Anyway, Mike has gotten very adventurous in his eating habits thanks to me ( and luckily for me!) but I know he hates raw tomatoes. The breading looked AMAZING on this chicken, but the raw tomato topping would make him go ick. So, I thought to myself, what if I cooked the tomatoes and made like a really light tomato sauce, then added some parmesan cheese and made like a really light version of chicken parm? The end result: It’s official, I’m amazing! 🙂
Here is what I did:
For the chicken:
1 package of thin chicken cutlets (like four or five cutlets)
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups panko breadcrumbs
2/3 cup finely chopped fresh parsley leaves
3 tablespoons olive oil
2 teaspoons lemon zest
5 large eggs, beaten thoroughly
2/3 cup finely grated Parmesan
For the sauce:
2 tablespoons olive oil
1 container of grape tomatoes
1/2 of a giant red onion, thinly chopped
salt and pepper to taste
a shake or two of garlic salt
a shake or two of italian seasoning
Heat oven to 425. Line a baking sheet with foil and spray with cooking spray. Set aside.
Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.
Dip the chicken in the flour mixture, then the egg and cheese mixture and finally coat in the crumbs. Lay on the baking sheet. When all chickens are coated, pop into the oven and bake, about a half hour, til the breading is crispy and browned and chicken is cooked through to 160 degrees.
Meanwhile, heat the olive oil in a thick bottomed pot. When the oil is hot, add the tomatoes and onions in and stir, cooking til the onions start to get translucent and cooked. Add the remaining ingredients and stir again to coat the tomatoes. Put a tight-fitting lid on the pot and lower the heat to a simmer. Cook the tomatoes, stirring every so often until they begin to break down and collapse into a light sauce, about 10 or 15 minutes.
When the chicken is ready and the sauce is too, you are ready to eat! Place a chicken breast on a plate, top with some of the tomato sauce mixture. Add freshly grated Parmesean cheese and dig in; it is SO delicious, you will want seconds and thirds!