Chicken Parm with Cherry-Tomato Sauce
You've never had chicken parmesan quite like this before.
Ingredients
1 1/4 cups panko breadcrumbs
3/4 cup grated Parmesan
1 egg
4 chicken cutlets (about 4 oz. each)
4 tbsp. olive oil
4 slices provolone
12 oz. cherry tomatoes
1/2 cup red (sun-dried tomato) pesto
2 cloves garlic, finely chopped
1/2 cup sliced fresh basil
Preparation
In shallow bowl, stir panko and Parmesan; season. In another bowl, beat egg. Coat chicken in egg, then panko mixture. In nonstick skillet, fry chicken in oil over medium-high until cooked through, 3 minutes per side. Top with provolone. Transfer chicken to plates. In skillet, cook tomatoes with pesto over high until blistered, 4 minutes. Add 1/3 cup water and garlic. Cook until warmed; season. Serve chicken with sauce. Garnish with basil.