August 11, 2021

Tomato and Oregano Chicken Margherita

Name: Tomato and Oregano Chicken Margherita
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 boneless, skinless chicken breasts; ⅔ cup all purpose flour; ½ tsp. kosher salt; 2 eggs, beaten; 2 cups plain breadcrumbs; ¼ tsp. each red pepper flakes and black pepper; 2 tbsp. each minced fresh rosemary, thyme, and oregano; 1 cup grated Parmesan cheese; 1 cup vegetable oil; ½ pound fresh mozzarella cheese; 2 tbsp. balsamic glaze; 1 cup tomatoes, seeds removed, and diced; 2 tbsp. oregano leaves; 1 tbsp. extra virgin olive oil; ⅛ tsp. each kosher salt and black pepper

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Tomato and Oregano Chicken Margherita is one of our favorite summer chicken dinners. I love this dish for several reasons. First of all, my family loves fried chicken cutlets, so this recipe always makes them happy. Secondly, this recipe uses ingredients I always have on hand. That makes it fairly inexpensive to prepare. Thirdly, I love that this dish is somewhat quick to prepare. It only takes 40 minutes from start to finish. And, lastly, this dish really highlights all the fresh tomatoes that are so delicious right now.

The Equipment I Used

A Cast Iron Skillet- I always fry my chicken cutlets in a cast iron skillet. But, you can use any large skillet. You could also skip the breading and frying and just grill your chicken. That would be absolutely delicious.

The Ingredients Needed for Tomato and Oregano Chicken Margherita

Chicken- Use boneless, skinless chicken breasts. I like Bell and Evans Organic chicken.
Breadcrumbs- I use 4C plain breadcrumbs.
Fresh Herbs- These add so much fresh flavor to the breading. But, you can skip the herbs, or used dried herbs.
Fresh Oregano- I use this for the Tomato and Oregano Salad. You could also use basil.
Oil- Be sure and use vegetable oil to fry your chicken. Olive oil won’t get hot enough to crisp up your chicken.
Mozzarella Cheese- Try and use fresh mozzarella if you can.
Balsamic Glaze- You can find this near the vinegars in your market.
Tomatoes- Use the best and ripest tomatoes your can find.

How I Made my Chicken

First, I made the Tomato-Oregano Salad.
Next, I fried my chicken. It’s important not to overcrowd your pan. Just fry two cutlets at a time.
Then, I topped my chicken with the mozzarella and baked it for just a few minutes.
Finally, I added the balsamic glaze and Tomato and Oregano Salad.

If you like fried chicken cutlets, you need to try this fresh and delicious Tomato and Oregano Chicken Margherita.

Tomato and Oregano Chicken Margherita

Breaded and fried chicken cutlets topped with fresh mozzarella cheese, diced tomatoes and fresh oregano, and balsamic glaze.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings

Ingredients

2 boneless, skinless chicken breasts
⅔ cup all purpose flour
½ tsp. kosher salt
2 eggs, beaten
2 cups plain breadcrumbs
¼ tsp. each red pepper flakes and black pepper
2 tbsp. each minced fresh rosemary, thyme, and oregano
1 cup grated Parmesan cheese
1 cup vegetable oil
½ pound fresh mozzarella cheese
2 tbsp. balsamic glaze

For the Tomato-Oregano Salad:

1 cup tomatoes, seeds removed, and diced
2 tbsp. oregano leaves
1 tbsp. extra virgin olive oil
⅛ tsp. each kosher salt and black pepper

Instructions

Begin by making the Tomato-Oregano Salad by mixing all the ingredients together in a bowl.
Preheat the oven to 350 degrees.
Split each breast in half, so that you have four thin cutlets. Using a meat pounder, pounds the cutlets a little thinner. Prepare a dredging station with three bowls: fill the first bowl with the flour and half of the salt and all of the black pepper. Fill the second bowl with the eggs. Fill the third bowl with the crumbs, the rest of the salt, the red pepper flakes, the minced garlic, the herbs, and the Parmesan.
Heat a cast iron skillet with a quarter inch of the vegetable oil on medium heat. The oil is ready when a small piece of chicken sizzles immediately. Dip each piece of chicken in each of the three bowls, starting with the flour and ending with the crumbs. Fry two cutlets at a time until they're golden brown on each side and cooked through.
Place the cooked chicken on a wire rack over a baking pan. Top each cutlet with some torn mozzarella, and bake it for five minutes, or until the cheese is melted. Drizzle each cutlet with the balsamic glaze and top with some Tomato-Oregano Salad.