This recipe is such a simple and easy week night dinner for the whole family. You can absolutely just grill the chicken on a grill and keep it lighter or bread the chicken like I did. You can also serve this with some beautiful burrata too. It’s so fresh and summery and delicious! It transports me to Italy and is perfect with a crisp glass of white wine and some grilled veggies or a side of pasta.
For the chicken:
4 organic chicken cutlets, pounded out thin
2 organic eggs
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
(Juice of 1/2 a lemon optional)
1 cup all purpose flour (or you can use gf)
1.5 cups Italian breadcrumbs (I actually really like the Aleia’s gluten free ones)
1/2 cup grated Parmigiano Reggiano (also optional)
Avocado or olive oil to pan sear
Salt/pepper to taste
For the bruschetta tomato salad:
2 cups of cheery or baby heirloom tomatoes, sliced in half
3 cloves of garlic, crushed
1/3 cup balsamic vinegar
2 tbsp olive oil
1 tbsp honey
salt/pep measured with the ♥️ and 👅
1/2 tsp pepper
1/4 cup of fresh basil
Preheat your oven to 400 degrees F
Get three separate containers, put your flour in one, then the breadcrumbs, Parmesan, Italian seasoning, salt and pepper in another, and finally the 2 beaten egg yolks with the mustard and Worcestershire sauce in the third.
Slice your chicken breasts in half so they are thin pieces. If they are still too thick you can absolutely put some plastic wrap or parchment paper over them and pound them out with a rolling pin.
First dip the chicken in the flour, then in the egg and then in to the breadcrumb and Parmesan mixture.
Next, heat your skillet on a medium high heat with 3 tbsp of olive oil in it. Fry your chicken on each side for 2-3 minutes until golden brown and then put the whole skillet in to the oven to finish cooking and to keep it all tender and juicy for about 12-15 minutes.
Whilst your chicken is in the oven, slice your cherry tomatoes in half. Place in a bowl with the salt, pepper, crushed garlic cloves, honey, balsamic and olive oil.
Once the chicken is ready, place it on a platter or you can just serve it out of the skillet. Drizzle the tomatoes and balsamic over the chicken and then sprinkle your finely sliced fresh basil with a few whole basil leaves to make it look pretty.
Serve with fresh burrata on top if you like or just keep it light and simple and serve with a side of grilled asparagus, some zucchini noodles with pesto or some pesto brown rice pasta for a delicious summery dinner for the whole family!