Chicken Parm with Cherry-Tomato Sauce

    You've never had chicken parmesan quite like this before.
    Author:
    Publish date:
    chicken parm with blistered tomato sauce 1018

    Recipe by Sarah Tenaglia

    Start to Finish: 25 minutes

    Servings: 4

    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.