INGREDIENTS

4 thinly sliced chicken breast cutlets

Breadcrumbs Ingredients:

2 cups panko breadcrumbs

2 ½ tbsp dried parsley

1 tbsp dried oregano

½ tsp pepper

1 tsp salt

½ tsp garlic powder

½ tsp onion powder

½ cup grated Parmigiano-Reggiano

Egg Wash Ingredients:

2 eggs

¼ Cup milk

½ tsp salt

¼ tsp pepper

1 tbsp grated Parmigiano-Reggiano

Sauce Ingredients:

3 tbsp of olive oil

3 Ibs grape tomatoes sliced in half

3 large cloves of garlic finely minced or grated

1 large shallot minced

½ tsp salt

1 cup fresh basil

Garnish Ingredients:

⅓ cup grated Parmigiano-Reggiano

Chicken Breast Cutlets

Prep Time	
 Cook Time	
 Passive Time

Servings

INSTRUCTIONS

-Preheat oven to 375F

-Add all of the breadcrumb ingredients to a medium-sized, shallow baking dish and mix well. Add all of the egg wash ingredients to a bowl and whisk well.

-Coat the cutlets in the egg wash then transfer them to the breadcrumb mixtures and press each side down into the crumbs.

-To Air Fry: Preheat the air fryer to 360F. Place cutlets into the air fryer basket and air fry for 15 minutes or until chicken has an internal temp of 165F.

-To Bake: Preheat the oven to 375. Place a baking rack on top of a parchment-lined baking sheet. Place cutlets onto the baking rack and bake for 25 minutes or until the chicken has an internal temperature of 165F.

-Grab your 13" skillet. Heat 2 Tbsp of olive oil over medium-high heat. Add your minced shallots and finely minced or grated garlic. Once the shallots are translucent, add your tomatoes and salt. Cover and let cook for 8-10 minutes or until the tomatoes are soft and have "melted" into a sauce. Remove from heat and mix in the fresh basil.

-Add the cooked chicken cutlets, top with excessive amounts of grated Parmigiano-Reggiano, and serve immediately.