Chicken Margherita with Balsamic Glaze
Fried Chicken Cutlets topped with fresh mozzarella, tomatoes, and basil. All drizzled with a balsamic glaze.
Ingredients
- 2 boneless, skinless chicken breasts
- ⅔ cup all purpose flour
- ½ tsp. kosher salt
- 2 beaten eggs
- 2 cups plain breadcrumbs
- ¼ tsp. each red pepper flakes and black pepper
- 1 tbsp. minced garlic
- 2 tbsp. each minced fresh rosemary, thyme, and oregano
- 1 cup grated Parmesan cheese
- 1 cup vegetable oil
- 1 cup one inch mozzarella balls
- 1 cup halved cherry tomatoes
- 2 tbsp. bottled balsamic glaze
- ½ cup fresh basil leaves
Instructions
- Split each breast in half, so that you have four thin cutlets. Using a meat pounder, pound the cutlets even thinner. Prepare a dredging station with three bowls: fill the first bowl with the flour and half of the salt and all 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 the three bowls, starting with the flour and ending with the breadcrumbs. Fry two cutlets at a time until they're golden brown on each side and cooked through. Drain the chicken on a wire rack over a baking pan.
- Serve each cutlet drizzled with the balsamic glaze and topped with some mozzarella balls, some tomatoes, and some basil.
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