Chicken Parm with Cherry-Tomato Sauce

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

Recipe by Sarah Tenaglia

Start to Finish: 25 minutes

Servings: 4


  • 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


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.