Chicken parmigiana is an intensely flavored dish of crispy, crunchy chicken topped with warm, oozing melted cheese and then garnished with the luscious flavor of roasted cherry tomatoes.
It all begins with a pan of roasted cherry tomatoes, I’m obsessed with roasting tomatoes, I’ve been doing it for years and you can’t beat the flavor.
I like to line my pan with foil so none of the juices dry up and burn, you want every single drop. I always add shaved garlic into the pan and toss in some fresh basil along with dousing the tomatoes with olive oil, salt and pepper.
You’ll want to roast the tomatoes until they burst open and release their juices so that they all mingle together with the garlic and basil flavors.
You can prepare the tomatoes early in the day, just warm them up before using.
Then you want to cook up your chicken. Sometimes I can find thinly cut chicken cutlets but more often I just trim my own by slicing a breast longways into two or three pieces, then you’ll want to pound then flat for even cooking.
The chicken cutlets are dipped in egg first then into a mix of panko breadcrumbs, grated parmesan, granulated garlic, fresh snipped parsley and a touch of paprika.
Pan fried in olive oil will give you a nice crunchy crust. Be sure to place them on a rack to keep that crunch after frying, otherwise the bottom might get soggy and believe me you don’t want soggy chicken parmigiana!
Then plop a slab of fresh mozzarella on top, stick the cutlets under the broiler just until the cheese starts to melt. Pull the chicken cutlets out and top them with the warm roasted tomatoes, this is a heavenly combo!
Make this anytime of the week, prepare the tomatoes ahead, then everything else will take no time at all!
Chicken Parmigiana with Roasted Cherry Tomatoes Print No exact measurements, it will depend on how many cutlets you have. Just mix up your breadcrumb mixture as you go. Start out with 2 eggs. Author: Marie Ingredients chicken cutlets, sliced thin and pounded flat ROASTED TOMATOES at least 2 pints of cherry tomatoes 2 or 3 shaved garlic cloves fresh torn basil olive oil BREADCRUMB MIXTURE panko breadcrumbs granulated garlic fresh chopped parsley a handful of grated parmesan paprika 2 eggs scrambled slices of fresh mozzarella Instructions Preheat oven to 400F. Prepare your tomatoes on a rimmed baking sheet lined with foil. throw on the tomatoes, shaved garlic, salt, pepper and torn basil, douse with a generous amount of olive oil. Roast tomatoes until they burst and juices mingle with the olive oil. Set up your breadcrumb mixture and scrambled eggs. Dip cutlets into egg first then into crumb mixture then directly into a pan with the bottom coated with olive oil. Cook cutlets on both sides til golden brown with no pink inside. Place cooked cutlets onto a rack to stay crispy. Place the cheese on top then under the broiler just until it melts slightly. Remove and place them on a platter and spoon the warm, garlicky roasted tomatoes on top. Garnish with more basil. Enjoy
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