I work hard to eat well, and although I do incorporate more plant-based meals into my diet than ever before, the one animal protein I find I cannot give up is chicken. I do love seafood, but I could live without it, and I’d have no problem giving up red meat forever and rarely eat it. Chicken however, I enjoy so much that if I do not have it at least once a week, I crave it.
One of my favorite chicken dishes involves topping crispy, brown chicken cutlets with peppery arugula and sweet cherry tomatoes. It is my go-to meal that I prepare for my family when I want something quick and full of flavor. Luckily my husband enjoys it almost as much as I do! From time to time though I do like to change things up, and one of my other variations is this topping for the cutlets that combines ripe tomatoes, creamy ripe avocado, and fresh herbs. I use green onions in the topping simply because I do not care for other raw onions, but you could use raw red onion in place of the green onions if you ike. The tomatoes need to be fresh and ripe, and fresh herbs are a necessity, although you could use cilantro, basil, or parsley depending on what you have on hand that is fresh. For me, the citrus in this topping is what really gives this dish vibrancy, and you could use either lime or lemon.
Deborah Mele 2018
- 4 Chicken Breasts
- 3 Cups Panko Breadcrumbs
- 1/2 Cup Grated Parmesan Cheese
- Salt & Pepper
- 2 Large Eggs
- 1/4 Cup Milk
- 3 Tablespoons Butter
- 3 Tablespoons Olive Oil
Avocado & Tomato Salsa:
- 4 Cups Ripe Cherry Tomatoes, Quartered
- 2 Ripe Avocados, Cut Into Small Dice
- 2 Cloves Garlic, Minced
- 4 Green Onions, Chopped
- 1/4 Cup Fresh Cilantro or Basil or Parsley, Chopped
- 4 Tablespoons Olive Oil
- 2 Tablespoons Freshly Squeezed Lemon or Lime Juice
- Lemon Wedges to Serve
- Preheat oven to 375 degrees F.
- Cut the chicken breasts in half lengthwise and pound each slice to an equal thickness.
- In one bowl, place the breadcrumbs, cheese, salt and pepper, and stir to mix.
- In another bowl, use a fork to beat the eggs with the milk.
- Place the oil and butter on a large baking sheet and place in the oven to melt.
- Dip the cutlets first in the egg mixture and then in the breadcrumbs, pressing with your fingertips to help them adhere.
- Lay the cutlets side by side on the baking sheet and bake for 15 minutes.
- Turn the cutlets over, and bake for another 10 to 12 minutes or until golden brown.
- While the chicken is baking, place the tomatoes, avocados, garlic, onion, fresh herbs, olive oil, and citrus in a bowl and stir gently to mix.
- Serve the cutlets hot with a scoop of the salsa on top and extra lemon wedges on the side.