Crispy Chicken Cutlets with Creamy Sundried Tomato Sauce
Creamy sauce topped with crispy chicken cutlets is the perfect weekend supper. Serve with a lightly dressed salad and a Cabernet.
Ingredients
For chicken
- 1 cup Locatelli cheese finely grated
- 1 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 2 boneless skinless chicken breasts
- 2 tbsps olive oil
For the Sundried Tomato Sauce
- 1/2 cup sun dried tomatoes chopped
- 1/2 cup basil leaves chopped
- 1/4 cup light cream
- 1 3/4 cups milk
- 1 tbsp tomato paste
- 1/4 cup Locatelli cheese grated
- Salt & pepper to taste
- 1 tbsp butter
- Pasta cooking water if needed to loosen sauce
Instructions
For chicken
- Prepare your dredge: In a large shallow bowl, combine flour, salt, and 1/2 pepper. In a 2nd bowl, whisk eggs, in a 3rd large bowl combine panko breadcrumbs and the Locatelli cheese.
- Cut 2 boneless, skinless chicken breasts in half horizontally to make 4 pieces of chicken, pound thin.
- Dredge chicken in flour, then egg, then breadcrumbs.
- Heat 2 olive oil in large skillet over medium-high. Add breaded chicken cutlets 2 at a time and cook until cooked through and lightly browned on both sides. Transfer to a wire rack.
For sauce
- Place all ingredients in a blender and puree until smooth. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add ½ small onion, finely chopped and 2 cloves garlic, finely chopped. Once onions turn translucent, add sauce mixture and heat through. Add butter and stir until melted.
- Add cooked pasta to pan to coat, serve on platter with chicken cutlets on top.
