Name: Crispy Chicken Cutlets with Cherry Tomato Panzanella
Yield: 4 servings
Ingredients: 1/4 small onion, thinly sliced; 3 tablespoons distilled white vinegar, divided; Kosher salt, freshly ground pepper; 6 tablespoons olive oil, divided; 1 cup torn country-style bread, (from about 1/4 small loaf); 2 skin-on, bone-in chicken breasts; 2 tablespoons vegetable oil; 1 pound cherry tomatoes; Pinch of sugar; 3/4 cup parsley leaves with tender stems

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

Ingredients

4 servings

1/4 small onion, thinly sliced

3 tablespoons distilled white vinegar, divided

Kosher salt, freshly ground pepper

6 tablespoons olive oil, divided

1 cup torn country-style bread, (from about 1/4 small loaf)

2 skin-on, bone-in chicken breasts

2 tablespoons vegetable oil

1 pound cherry tomatoes

Pinch of sugar

3/4 cup parsley leaves with tender stems

Preparation

Step 1
Combine onion and 2 tablespoons vinegar in a small bowl. Season with salt and pepper; set aside.
Step 2
Heat 2 tablespoons olive oil in a large skillet over medium-high. Add bread; season with salt and pepper. Cook, tossing, until golden brown, 5–8 minutes. Transfer to a medium bowl. Wipe out skillet.
Step 3
Using a thin, sharp knife, cut bones and cartilage from chicken breasts. Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper.
Step 4
Heat 1 tablespoon vegetable oil in skillet over medium-high. Cook 1 chicken breast, skin side down, until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute more; second side will not brown. Transfer to a platter. Repeat with remaining cutlet and 1 tablespoon vegetable oil (no need to wipe out skillet).
Step 5
Cut half of tomatoes in half. Heat 2 tablespoons olive oil in same skillet over medium-high. Add whole tomatoes; season with salt and pepper. Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes. Toss in sugar and remaining 1 tablespoon vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 tablespoons olive oil and toss. Serve chicken with panzanella spooned over.

Leave a Review

Reviews (12)

Absolutely delicious and so quick and easy to make. I don't like chicken skin, so I used boneless skinless chicken breasts coated in corn starch, and it came out perfect.
- Anonymous
- Florida
- 1/19/2024
How do you print the recipe with the new format ?
- Anonymous
- New York
- 9/4/2021
This is a great recipe and I'll definitely make it again. Like a lot of others, I simplified it by using plain old chicken breasts and by cooking all the tomatoes in the pan. Also, didn't use sugar as it really isn't necessary. Additionally, double the bread salad ingredients, as it's really tasty and it's great to have extra.
- jeanne_kessler
- New Orleans, LA
- 5/1/2020
So good and so easy.
- amandayvonne
- Bethesda, MD
- 11/14/2017
Yummy tasty colourful nutritious
- Miranda tuck
- Vancouver BC
- 8/17/2017
This was quite tasty but next time I'd skip the effort of deboning bone-in breasts just to keep the crispy skin; it wasn't worth the effort. Followed the suggestion of cooking all the tomatoes rather than leaving half raw as I love cooked tomatoes. Otherwise followed the recipe exactly -- very quick and easy with ingredients I regularly have on hand. Will definitely become a summer tomato staple recipe.
- Anonymous
- Los Angeles
- 9/12/2016
Great mid-week dinner. I used chicken tenderloins which cook quickly.
- rmdoheny
- Madison, CT
- 8/23/2015
Ooops. I forgot to mention that I sauteed all the tomatoes.
- guybest
- Santa Fe
- 8/21/2015
I adulterated this recipe quite a bit, but the results were good, so I thought I would share them. I used shallot instead of onion; I used about 2 cups of torn country bread pieces; I used four good-sized breast halves, which I split in two lengthwise; I broiled the chicken with olive oil, salt and pepper for about 6 minutes per side; I used a combination of home-grown cherry and roma tomatoes, cut into bite-size pieces. I poured the juices from the broiler pan into the salad. It was easy and wonderfully flavorful. I served lettuce on the side.
- guybest
- Santa Fe
- 8/21/2015
My daughter-in-law made this using boneless, skin-on breasts, with everything else as written; and the meal was excellent! I've tagged it to make myself.
- tamrod
- Ruidoso, NM
- 8/12/2015
We enjoyed this recipe a great deal. I used boneless, skinless chicken breasts, and aside from that, I followed the recipe exactly. Pickling the onion added a crispness to the panzarella salad and overall, this was a wonderful summer meal. I used yellow grape tomatoes from a local farm stand and quartered the larger cherry tomatoes for the "raw", uncooked part of the recipe. We liked all of it!
- anitacarpene
- East Hartford, CT
- 8/6/2015
Use half the tomatoes called for and sauté them all. The combination of cooked and raw tomatoes is weird. I would also leave the skin off the chicken next time. Be sure you pound the cutlets very thin.
- AndrewsDianne
- Chicago
- 7/26/2015