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Bon Appétit

Crispy Chicken Cutlets with Cherry Tomato Panzanella

3.0

(236)

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Image may contain Food Dish Meal Platter and Plant
Christopher Testani

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

Ingredients

4 Servings

¼

small onion, thinly sliced

3

tablespoons distilled white vinegar, divided

Kosher salt and freshly ground black pepper

6

tablespoons olive oil, divided

1

cup torn country-style bread, (from about ¼ small loaf)

2

skin-on, bone-in chicken breasts

2

tablespoons vegetable oil

1

pound cherry tomatoes

Pinch of sugar

¾

cup parsley leaves with tender stems

Preparation

  1. Step 1

    Combine onion and 2 Tbsp. vinegar in a small bowl. Season with salt and pepper; set aside.

    Step 2

    Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add bread; season with salt and pepper. Cook, tossing, until golden brown, 5–8 minutes. Transfer to a medium bowl. Wipe out skillet.

    Step 3

    Using a thin, sharp knife, cut bones and cartilage from chicken breasts. Pound chicken between 2 sheets of plastic wrap to ¼" thick; season with salt and pepper.

    Step 4

    Heat 1 Tbsp. vegetable oil in skillet over medium-high. Cook 1 chicken breast, skin side down, until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute more; second side will not brown. Transfer to a platter. Repeat with remaining cutlet and 1 Tbsp. vegetable oil (no need to wipe out skillet).

    Step 5

    Cut half of tomatoes in half. Heat 2 Tbsp. olive oil in same skillet over medium-high. Add whole tomatoes; season with salt and pepper. Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes. Toss in sugar and remaining 1 Tbsp. vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 Tbsp. olive oil and toss. Serve chicken with panzanella spooned over.

Nutrition Per Serving

Calories (kcal) 420 Fat (g) 35 Saturated Fat (g) 6 Cholesterol (mg) 45 Carbohydrates (g) 10 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 17 Sodium (mg) 100
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Reviews (236)

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  • We loved this. I made it with skinless boneless breast, cut in half to make cutlets. So, I dredged them in a little flour before sautéing in order to keep them moist. The combination of pickled onions tomato and parsley salad with the croutons and cutlets was excellent. Sort of a faster take on the Zuni Café roast chicken and panzanella salad.

    • KmK

    • Kansas Cory, MO

    • 8/23/2022

  • I love this recipe! I will say the chicken took a bit longer to cook than the recipe stated and removing the breast bone does require a little bit of work, but the end product is so juicy and flavorful and just tastes like full-on summer, so I was definitely in my happy place while eating it.

    • Anonymous

    • Denver, CO

    • 8/26/2019

  • I love panzanella and I love skin-on chicken, so I had to try this recipe. I was a little nervous after reading the other review on the page. I pounded the chicken upside down (skin side down) and the skin held up great! I was unsure of the mixture of cooked and uncooked tomatoes, but it was delicious. The final result was amazing! The pickled onion was so good with the savory chicken and croutons. I will definitely make this again.

    • parker31

    • 10/20/2018

  • Disappointing. When you pound the chicken to make the cutlet the skin doesn't stretch and it becomes a somewhat unsightly blob. Too little bread, too many tomatoes. Cooking only half the tomatoes does not work.

    • Frogmella

    • Toronto, Ontario, Canada

    • 10/23/2017

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