This recipe started off as a bit of a pain and I began to rethink the plan of even making it. Let me explain, I normally shop at the local Albertson's. I knew I had seen turkey breasts and turkey cutlets there in the past so I was not nervous about finding the ingredients I needed. Boy was I wrong! When I went to do my shopping I could not find a package of turkey ANYTHING in the store. I also could not find a couple of things for some other recipes, but I will just stick to this story for now.
So off I go to the other side of town. Even though I don't live in a very big town I will still complain. I get to QFC and they don't have turkey anything either! Gggrrrrr why do they have to make it so difficult? I tell myself I have all week to get them so I continue on with the rest of my weekly shopping, putting my quest for turkey cutlets on the back burner.
Now fast forward to yesterday, yes I waited until the last minute as usual, and Kevin and I are back at Albertson's. I found whole turkey breasts and legs, but still no cutlets. I know one of the guys that works the butcher block so I asked him what was up. He asks around. All the info I could get is that they used to carry turkey cutlets, which I already knew, but for some unknown reason they no longer do. Now I am a pinch knowing that I am planning on making this recipe that night. I look down and see chicken cutlets. Not that much difference except size really, so I grab them and we get on with the rest of our shopping.
We get home and both grab bags to put things away. When it comes time to start dinner I go searching for the chicken cutlets and can't find them anywhere. I call Kevin to the kitchen to ask him if he put them somewhere and he says he didn't bring them in either. He searched the car and then we both realized we had to have left them at the store. Kevin jumps in the car and heads back to Albertson's. Of course they are no longer there. Someone not only got 2 free pounds of chicken cutlets, they also got 4 1 1/2 inch thick center cut boneless pork chops!
Poor Kevin calls me from the store to ask me exactly what I needed because the butcher was going to cut it for me. He bought the meat and headed home. He is so wonderful, no complaining at all.
Anyway, now you can see the fiasco this recipe started out as. All of that aside, as long as you have all of the ingredients and don't leave them behind anywhere, you should be fine. This recipe requires a bit more work than the last few but I can tell you it is well worth it!
I of course made a few changes to the original Rachael recipe, I can't help myself, but not a lot. I sliced the grape tomatoes in half so they would cook out more and be more like a sauce. It might have not been necessary, but with non-tomato lovers in the house you have to try to get the tomatoes as close to sauce as possible. As it goes I could have made them the correct way because Jessi asked me to leave them off of hers.
I also kept the onion, garlic, tomato topping simmering for pretty much the whole time I was cooking. I think it came out fabulous, as did everyone else. Possibly they other way will give you more of a fresh tomato flavor (as the recipe suggests) but we liked it this way. Next time I will try to get the tomatoes closer to a fresh flavor.
Kevin helped me as I cooked the cutlets and when ended up with a little assembly line from flouring them to placing them on the baking sheet to place in the oven to broil. Here is what they looked like at this point.
Don't they look good? I was so excited by this point that almost wanted to just eat one before they went under the broiler.
I made a simple side of asparagus and dinner was ready! I think next time I will make my homemade pesto instead of using the store bought kind. Fresh just has so much more flavor.
Chicken Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping, Pesto, and Mozzarella
2 tablespoons olive oil, plus some for shallow frying
1 medium onion, finely chopped
3 cloves garlic, chopped
Fresh ground black pepper
3 to 4 tablespoons all-purpose flour
1 cup Italian bread crumbs
1/2 cup grated Parmigiano-Reggiano
1/4 flat leaf parley leaves, chopped
2 pounds chicken breast cutlets
1 pint grape tomatoes
1/2 cup dry white wine or chicken stock
1 cup store bought good quality pesto
1 large ball fresh mozzarella cheese, thinly sliced or grated
For the grape tomato topping, preheat a medium sized skillet over medium-high heat with 2 tablespoons olive oil. Add the onions, garlic, salt, and pepper. Cook until the onions are translucent, 2 to 3 minutes.
While the onions are cooking, set up the breading station for the cutlets. Place the flour in a shallow dish. In another shallow dish, thoroughly beat the eggs with a splash of water. In the third dish mix the bread crumbs, Parmigiano, and parsley. Heat a thin layer of olive oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium-high heat. Season the cutlets with salt and pepper on both sides and turn lightly in the flour. Thoroughly coat the cutlets in the egg, and then the bread crumb mixture, and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for 3 or 4 minutes per side, until the juices run clear and the breading is evenly browned. Remove the cooked cutlets to a plate lined with a paper towel.
To the skillet with the onions and grape tomatoes add the white wine or chicken stock. Cook stirring occasionally until the tomatoes burst and the wine is reduced by half.
Arrange the cooked cutlets on a cookie sheet. Top each cutlet with a little of the warm tomato topping, top that with a little pesto, then top that with 2 slices of mozzarella cheese. Place the cookie sheet under the broiler and broil until the cheese warms and melts but has not browned. Serve immediately.