We’ve been making this recipe for years
We had chicken breasts, we had some tomatoes from our garden and we had a decent bottle of white wine
Well, the gears just clicked into place
So let’s get started. As far as I’m concerned any recipe that starts with chicken cutlets can’t be bad
I have 3 pounds of boneless chicken breasts
Trim any excess fat or sinew, the very white “strings” you may find
I’m going to filet these myself, but you can get your butcher to do this
Using a sharp knife cut the breast into thin cutlets working away from you
I was able to get quite a few cutlets out of the 5 whole breasts
If you end up with any smaller pieces of chicken that you can’t filet, fry them up anyway (They will keep your kids away from the cutlets while your cooking)
Place only the amount of cutlets that fit on the board at a time and cover the cutlets with cling wrap
The cling wrap will keep the chicken and its juice from flying around the kitchen while you tenderize
Tenderize the first side
Once you tenderize one side, flip the cutlets, cover again with the cling wrap and do the other side
Do not beat the cutlets too hard as they will start to break down and tear apart
Next we will need 2 cups of plain bread crumbs
I like to place them in a pie plate
To flavor these we will need at least 5 garlic cloves chopped finely, 1/2 cup of grated Parmesan cheese, 1/4 cup of fresh parsley, 2 teaspoons each of kosher salt and ground black pepper
Remove the stems from the parsley and discard
Give the parsley a good chop
Add the cheese, garlic, parsley and salt and pepper to the breadcrumbs
Mix together with a fork until well combined
Egg wash time
An egg wash is just a method to help “glue” the bread crumbs to the protein (in this case our chicken)
Start with 3 large eggs and 1/2 cup of milk and give this a whisk until blended
Now I say “start with” because you may need more egg wash depending on how many cutlets you end up with
Just go with the flow, if you need more, add it
I like to use a very large sheet pan for a breading station (my wonderful wife showed me this)
You tend to make less of a mess
So dip your chicken in the egg wash then coat both sides with bread crumbs and set aside
Continue until all cutlets are coated
For this much chicken, I’m heating at least 2 inches of olive oil in 2 separate pans
As the oil heats up, sprinkle some bread crumbs in the pan, if they start to fry up, you’re good to go
Add the cutlets in batches and cook 3-4 minutes per side
They should be golden brown and the tip of a knife should pierce them easily
Remove to a rack to drain the excess oil and sprinkle with a little kosher salt
Repeat until all the cutlets are done
Okay time to make some sauce
We will need 4-5 tomatoes, 4 garlic cloves, 1 1/2 cups of dry white wine (like a Chardonnay), and 1/2 stick of butter
Drain off most of the oil in the main pan from the cutlets, slice the garlic thin and add to the pan, scraping up the bits left from the chicken
Cook the garlic until lightly browned and aromatic
Next up slice and chop the tomatoes (try to keep the liquid as well)
Add the tomatoes and liquid to the pan
Bring to a simmer and cook 8-10 minutes allowing the tomatoes to break down
Add the wine to the pan and bring to a boil, reduce to a simmer and cook 10 minutes
Then add in the butter
Once melted, taste the sauce, depending on the tomatoes you may need to add a pinch of sugar
Season with salt and pepper to taste
Add the chicken back in and allow to simmer in the sauce for 10-15 minutes
Next we will need fresh parsley and fresh basil
Give the parsley and basil a nice chop!
Sprinkle the parsley, basil and some crushed red pepper (optional) over the chicken
We served this with some angel hair pasta
Enjoy!!!
Simply Sundays! ~ Chicken with Tomatoes and Wine
Ingredients
For the chicken
3 pounds of chicken (sliced into cutlets and pounded out)
2 cups of breadcrumb
1/2 cup of grated parmesan cheese
5 garlic cloves
1/4 cup of fresh parsley
2 teaspoons each of kosher salt and ground black pepper
3 eggs
1/2 cup of milk
olive oil for frying
For the sauce
5 tomatoes
4 garlic cloves
1 1/2 cups of dry white wine (like a Chardonnay)
1/2 stick of butter
fresh parsley
fresh basil
1/2 teaspoon crushed red pepper flakes
Directions
For the chicken
Trim any excess fat or sinew, the very white “strings” you may find. Using a sharp knife cut the breasts into thin cutlets working away from you. Or you can have a butcher do this. Cover the cutlets with cling wrap and pound out on both sides with a meat tenderizer. The cling wrap will keep the chicken and its juice from flying around the kitchen (don’t pound them out to hard as you may break the meat down)
In a bowl vigorously whisk 3 eggs with 1/2 cup of milk. Add 2 cups of plain breadcrumbs to a pie plate. Add 1/2 cup of parmesan cheese, 5 finely chopped garlic cloves, 1/4 cup of chopped fresh parsley and 2 teaspoons each of kosher salt and ground black pepper. Use a fork to mix the breading up
Dip the chicken in the egg wash then coat both sides with bread crumbs and set aside Continue until all cutlets are coated. Heat at least 2 inches of olive oil in 2 separate pans As the oil heats up, sprinkle some bread crumbs in the pan, if they start to fry up your good to go. Add the cutlets in batches and cook 3-4 minutes per side. They should be golden brown and the tip of a knife should pierce them easily. Remove to a rack to drain the excess oil and sprinkle with a little kosher salt
For the sauce
Drain off most of the oil in the pan from the from the cutlets, slice 4 garlic cloves very thin and add to the pan, scraping up the bits left from the chicken. Cook the garlic until lightly browned and aromatic
Slice and chop 5 tomatoes (try to keep the liquid as well). Add the tomatoes and liquid to the pan. Bring to a simmer and cook 8-10 minutes allowing the tomatoes to break down
Add 1 1/2 cups of dry white wine (like a Chardonnay) to the pan and bring to a boil, reduce to a simmer and cook 10 minutes. Then add in your 1/2 stick of butter sliced up Once melted, taste your sauce, depending on the tomatoes you may need to add a pinch of sugar. Season the sauce with salt and pepper to taste. Add your chicken back in and allow to simmer in the sauce for 10-15 minutes
Chop some fresh parsley and basil and sprinkle over the chicken along with a 1/2 teaspoon of crushed red pepper flakes (optional)
Tools used to make this recipe
ZELITE INFINITY Chef Knife 8 inch
Simply Bamboo Maui Bamboo Cutting Board
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
OXO Good Grips Meat Tenderizer
Wilton Recipe Right 3 Tier Cooling Rack Set
Pyrex Bakeware Scalloped Pie Plate
© Simply Sundays 2016
All rights reserved
This is now one of my favorite dishes! Thank you Michael and Susan for preparing this delicious meal for Tim and me! I’m anxious to try making this myself, and with your step by step instructions, I just may be able to do it!
You’re welcome!
Sounds good and I love the easy tobfollow steps!!
Thanks! Please let us know if you try it out!
thanks for the clean & clear post.