Categories: Chicken
Ingredients
- 1 1/4 cups panko
- 3/4 cup grated Parmesan
- 1 egg
- 4 chicken cutlets
- 4 tbsp. olive oil
- 4 slices provolone
- 12 oz. cherry tomatoes
- 1/2 cup red (sun-dried tomato) pesto
- 2 garlic cloves, finely chopped
- 1/2 cup sliced fresh basil
Directions
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In a shallow bowl, stir panko and Parmesan; season. In another bowl, beat egg. Coat chicken in egg, then panko mixture. In nonstick skillet, fry chicken in oil over medium-high until cooked through, 3 minutes per side. Top with provolone. Transfer chicken to plates. In skillet, cook tomatoes with pesto over high until blistered, 4 minutes. Add 1/3 cup water and garlic. Cook until warmed; season. Serve chicken with sauce. Garnish with basil.