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