Crispy breaded chicken is taken to the next level with a delicious tomato and basil topping.

Yield: 6 servings

Recipes by Leah Leora

Prep by Shaindy Sturman

Styling and photography by Chay Berger

 

Ingredients:

6 chicken breasts

4 large eggs, whisked

¾ cup flour

¼ teaspoon salt

¼ teaspoon black pepper

2¼ cups Italian-seasoned breadcrumbs or panko crumbs

Oil for frying

 

Tomato basil topping

3 cups cherry tomatoes

3 tablespoons oil

4 cloves garlic, crushed

¾ teaspoon salt

¼ cup plus 2 tablespoons dry white wine

1½ teaspoons lemon juice

 

Balsamic glaze

1 cup balsamic vinegar

2 tablespoons brown sugar

 

Directions:

Pound chicken breasts until thin.

Whisk eggs in one bowl. Place flour, salt, and pepper in a second bowl. Put breadcrumbs on a shallow plate.

Dredge chicken in flour, then egg, and then in crumbs.

Heat oil in a frying pan. Fry each cutlet for 2–3 minutes per side or until crispy and golden. Drain on a paper towel.

In the same pan you fried the chicken, add oil and cherry tomatoes. Cook for 5 minutes or until they blister.

Add the garlic and salt and cook until fragrant.

Pour in the white wine and mix until flavors are combined.

Place tomato mixture in a bowl and add the basil and lemon juice.

To make the balsamic glaze: Add balsamic vinegar and brown sugar to a pot. Bring to a boil over medium heat.

Simmer for 10–20 minutes until it’s reduced by half and coats the back of a spoon.

Let it cool to thicken some more.

To serve, plate chicken cutlets and top with the tomato basil mixture. Drizzle with balsamic glaze.