Chicken Romano and Mozzarella Tomato Stacks
Crispy, Romano cheese crusted chicken cutlets with fresh mozzarella, roasted peppers, olives, and tomatoes.
Ingredients
- 2 red peppers
- 2 boneless, skinless chicken breasts
- 1 cup flour
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 2 beaten eggs
- 2 cups plain, dried breadcrumbs
- 2 cups grated Romano cheese
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- 1 cup vegetable oil
- ½ pound fresh mozzarella, sliced
- 2 plum tomatoes, sliced
- 8 sliced olives
For the Balsamic Basil Vinaigrette:
- ½ cup extra virgin olive oil
- 3 tbsp. balsamic vinegar
- ¼ cup roasted peppers
- 2 tbsp. fresh basil
- 2 cloves garlic
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 1 tsp. honey
Instructions
- Preheat the oven to 350°. Place the peppers on a baking sheet and roast them for 60 minutes.
- Peel the peppers, and remove their seeds. Cut them into thin slices.
- Cut the chicken breasts in half horizontally, place them between plastic sheets, one at a time, and pound them until they are about a ¼ inch thick. Season them with salt and pepper.
- Prepare a dredging station. In the first bowl place the flour, salt, and pepper. In the second bowl place the eggs. In the third bowl, place the breadcrumbs, cheese, and spices.
- Fill a cast iron skillet with a ¼ inch of vegetable oil, heated on high heat. Dredge each piece of chicken in the flour, eggs, and breadcrumbs. The oil is hot when a small piece of chicken sizzles immediately when placed in the oil. Fry the chicken until it is golden, on each side, and cooked through.
- Drain the cooked chicken on a wire rack.
- In a food processor, mix the vinaigrette ingredients.
- To serve the chicken, top it with tomato slices, mozzarella, roasted peppers, and olives. Then, drizzle some vinaigrette on top. Serve the chicken on top of spaghetti tossed with pomodoro sauce.
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