Chicken cutlets with summery tomato
4 Salad: 1 pint cherry tomatoes, halved 2 nectarines, chopped into 1/2 inch cubes 1/2 shallot, chopped 1 cup castelvetrano olives, roughly chopped or torn 1 8-oz container Ciliegine, halved or torn into bite-sized pieces 1/2 cup chopped parsley 1 tbsp red wine vinegar 2 tbsp lemon juice 2 tbsp olive oil flaky salt Mix all ingredients together. For best results, mix right before serving. Chicken: 2 chicken breasts (about 1-1.25 lbs total), sliced in half into cutlets and pounded until 1/4-1/2” thick 1 cup flour 2 eggs, beaten 1 cup panko bread crumbs oil for frying Place your flour, eggs, and panko bread crumbs into three separate shallow bowls. Season each with salt and pepper. Season your chicken cutlets with salt. Dredge your cutlets by first coating them in flour, then the egg wash,
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