Currently cooking from The Best Simple Recipes from Cooks Illustrated
I could tell you how easy this was, but I’ve already done that with most of the other recipes out of this book. I could tell you how tasty it is, but I’ve done that with just about every other dish out of this book as well.
Instead, I’ll just say, “Go make this. You won’t be disappointed.”
Chicken cutlets are covered in flour, dipped in egg and coated in a mixture of panko bread crumbs and grated parmesan cheese. Then you saute the chicken in a bit of olive oil, a couple of minutes per side.
While the chicken is cooking, cut up some tomatoes (the recipe called for cherry tomatoes, but I used small regular tomatoes and quartered them) and chop some fresh basil. Toss the tomatoes with the basil, olive oil and salt and pepper.
When the chicken is done, serve it with a pile of the tomato salad. So good.
This looks delicious. We eat a lot of chicken at the Charm House so it’s always good to find another tasty, yet easy recipe. I can’t wait to try this!