Crispy Chicken Cutlets with Cherry Tomato Panzanella
Crispy Chicken Cutlets with Cherry Tomato Panzanella is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Combine onion and 2 tablespoons vinegar in a small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine onion and 2 tablespoons vinegar in a small bowl.
Season with salt and pepper; set aside.
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.
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.
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).
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.