Crispy Chicken Cutlets with Cherry Tomato Panzanella

Incredible.  Unbelievable. Delicious.

Contributor: John Elder

Serves 4 people

•  ¼ small onion, thinly sliced
•  3 tablespoons distilled white vinegar, divided

•  Kosher salt and freshly ground black pepper

•  6 tablespoons olive oil, divided

•  1 cup torn country-style bread, (from about ¼ small loaf)

•  2 skin-on, bone-in chicken breasts

•  2 tablespoons vegetable oil

•  1 pound cherry tomatoes
Pinch of sugar
•  ¾ cup parsley leaves with tender stems

Combine onion and 2 Tbsp. vinegar in a small bowl.
•  Season with salt and pepper; set aside.

•  Heat 2 Tbsp. 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 ¼” thick; season with salt and pepper.

• Heat 1 Tbsp. 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 Tbsp. vegetable oil (no need to wipe out skillet).

• Cut half of tomatoes in half.
•  Heat 2 Tbsp. 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 Tbsp. vinegar.
•  Transfer to bowl with croutons.
•  Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 Tbsp. olive oil and toss.
•  Serve chicken with panzanella spooned over.

•  Recipe by Alison Roman found on

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