Quick Crispy Parmesan Chicken Cutlets with Cherry Tomato Salad
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Toss cherry tomatoes, garlic, basil and 1 tablespoon of olive oil in a bowl and season with salt and pepper. Set aside.
02
Spread flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko and Parmesan in a third shallow dish.
03
Pat chicken dry with paper towels and season with salt and pepper. One at time, dredge cutlets in the flour, then dip into beaten eggs, and then coat with panko mixture, pressing to adhere.
04
Heat 3 tablespoons of olive oil in a large non stick skillet over medium heat until shimmering. Cook 2 cutlets at a time, until golden brown and crisp, about 2 minutes per side, Transfer to paper towel lined plate. Repeat with additional 3 tablespoons of olive oil and remaining 2 cutlets.
05
Transfer crispy chicken to individual plates and top with cherry tomato mixture. Serve
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Quick Crispy Parmesan Chicken Cutlets with Cherry Tomato Salad
Prep
Cook
Yield
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Toss cherry tomatoes, garlic, basil and 1 tablespoon of olive oil in a bowl and season with salt and pepper. Set aside.
2
Spread flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko and Parmesan in a third shallow dish.
3
Pat chicken dry with paper towels and season with salt and pepper. One at time, dredge cutlets in the flour, then dip into beaten eggs, and then coat with panko mixture, pressing to adhere.
4
Heat 3 tablespoons of olive oil in a large non stick skillet over medium heat until shimmering. Cook 2 cutlets at a time, until golden brown and crisp, about 2 minutes per side, Transfer to paper towel lined plate. Repeat with additional 3 tablespoons of olive oil and remaining 2 cutlets.
5
Transfer crispy chicken to individual plates and top with cherry tomato mixture. Serve
Cook Like James
Quick Crispy Parmesan Chicken Cutlets with Cherry Tomato Salad
Prep
Cook
Yield
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Toss cherry tomatoes, garlic, basil and 1 tablespoon of olive oil in a bowl and season with salt and pepper. Set aside.
2
Spread flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko and Parmesan in a third shallow dish.
3
Pat chicken dry with paper towels and season with salt and pepper. One at time, dredge cutlets in the flour, then dip into beaten eggs, and then coat with panko mixture, pressing to adhere.
4
Heat 3 tablespoons of olive oil in a large non stick skillet over medium heat until shimmering. Cook 2 cutlets at a time, until golden brown and crisp, about 2 minutes per side, Transfer to paper towel lined plate. Repeat with additional 3 tablespoons of olive oil and remaining 2 cutlets.
5
Transfer crispy chicken to individual plates and top with cherry tomato mixture. Serve
