A staple in any Italian household, there is nothing like a nice thin chicken cutlet pan fried in olive oil to golden, crispy goodness! Not to mention, there are endless ways to serve it, whether alone, picatta style with lemon, capers and white wine–or with some fresh arugala on the top “alla milanese”. This time, I was craving that signature sweetness of fresh cherry tomatoes with garlic and basil. That is the beauty of Italian cooking, it’s so simple and focuses on few, fresh ingredients allowing each to shine.
I assure you, this will become a go-to dinner for any occasion, from a simple weeknight meal to a Sunday family dinner.
Serves 4, or 2 with leftovers
4 Chicken Breasts, Pounded Thin
1 cup of Italian Seasoned Breadcrumbs (can substitute with gluten free if desired)
4 cloves of Garlic, smashed
2 cups of fresh cherry tomatoes, I like heirloom style for the color
4-6 leaves of fresh basil
Good quality EVOO, I love Paesano
First, we’ll prepare the chicken cutlets to get ready for pan frying. Season the chicken with salt and pepper. Coat the thinly pounded chicken breasts in egg, and then breadcrumbs. Set aside on a plate for frying.
Start your sauce by heating a pan over medium/low heat. Add in about 4 tbsp. of good extra virgin olive oil to the warm pan. Add your cherry tomatoes and smashed garlic cloves, stirring often with a wooden spoon. Season with salt and pepper. Use the wooden spoon to smash some of the tomatoes, releasing their juices which creates the yummiest sauce. Allow to sauté on medium/low heat for about 15-20 minutes. Add in fresh basil and reduce the heat to just keep it warm.
In a large pan, heat to medium. Once nice and warm, add in enough olive oil to coat the pan generously. Add in your chicken cutlets a couple at a time being careful not to crowd. Cook until golden brown in batches.
Serve your fresh cherry tomato sauce on top of the golden cutlets, topped with fresh basil. So simple, but SO delicious!