Chicken Cutlet Parmigiano

Chicken Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping, Pesto, and Mozzarella
Adapted from Rachael Ray 365: No Repeats

2 TBS olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, chopped (I used bottled)
3-4 TBS all-purpose flour (I used 4 but would have been fine with 3)
2 eggs
1 cup Italian bread crumbs
1/2 cup grated Parmesan
1/4 cup fresh flat-leafed Parsley leaves, chopped
2 lbs chicken cutlets (The original recipe calls for turkey cutlets which my grocery store did not have, so I used chicken breast tenderloins)
1 pint grape tomatoes
1/2 cup chicken stock
1 cup pesto sauce
1/2 cup shredded mozzarella

For the grape tomato topping, preheat a medium-size skillet over medium-high heat with olive oil. Add the onions, garlic, salt, pepper. Cook until the onions are translucent, 2-3 minutes.

While the onions are cooking, set up the breading station for the chicken. Place the flour in a shallow dish. In another shallow dish, thoroughly beat together the eggs with a splash of water. In a third shallow dish, combine the bread crumbs, Parmesan, and parsley. Heat a thin layer of olive oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium-high heat. Season the cutlets with salt and pepper on both sides and turn lightly in the flour. Thoroughly coat the cutlets in the eggs and then in the breading, and add to the hot oil. Cook the chicken in a single layer, in 2 batches if necessary, for 3-4 minutes on each side, until the juices run clear and the breading is evenly browned. Remove the cooked chicken to a plate lined with a paper towel.

To the skillet with the onions, add the grape tomatoes and stock. Cook, stirring occasionally, until the tomatoes start to burst and the stock has reduced by half.

Preheat the broiler.

Arrange the cooked cutlets on a cookie sheet. Top each cutlet with a little of the warm tomato topping, top that with pesto, then top that with mozzarella. Place the cookie sheet under the broiler and broil until the cheese warms and melts but has not browned.

Serves 4.
















I'm not a huge fan of Rachael Ray recipes because they seem to involve too many things happening at once, at least for me. I've made this one before though and the outcome is worth it! We ate it with bruchetta using pesto Patrick brought back from Italy.