To get the best flavor from the tomatoes, make sure your supermarket doesn't store them on the chilling shelf and don't refrigerate them when you bring them home. Store them at room temperature and use them soon after you buy them.
1 roaster boneless breast or thin sliced boneless roaster breast
1 1/4 teaspoons salt, divided
Ground pepper to taste
2 eggs, beaten
3/4 cup plain bread crumbs
3/4 cup grated Parmesan cheese
1/3 cup flour
1 pound fresh ripe tomatoes, chopped
1 small clove garlic, minced
3/4 cup olive oil, divided
2 tablespoons minced fresh basil or 2 teaspoons dried
Separate fillets from breast halves and then cut breast halves in half, lengthwise. Place breast pieces between sheets of plastic wrap and pound to 1/4" thickness to form scaloppine. If using thin sliced breast, skip the previous step. In a shallow bowl beat eggs with 3/4 teaspoon salt and pepper. Place flour on a sheet of wax paper. On another sheet of wax paper combine bread crumbs and Parmesan cheese. Dredge cutlets in flour, dip in egg and roll in bread crumb mixture. Refrigerate while making sauce. In a small serving bowl combine tomatoes, garlic, 1/4 cup olive oil, basil and salt and pepper. In a large skillet over medium-high heat, heat remaining oil. Add chicken and saute for 3 to 4 minutes per side or until cooked through. Transfer to a warmed serving dish. Pass sauce separately.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
No comments:
Post a Comment