A Fond Food Memory in the Making with Panzanella
Chicken cutlets are great for a week night dinner as they cook quickly and with the colorful cherry tomato salad served on top you’re basically done with dinner preparation and you’ve easily created a wonderful food memory! The recipe calls for “bone in” chicken breasts but I would buy boneless/skin on chicken breasts and eliminate the need to debone the chicken – way easier – just be sure to pound the breasts evenly so that they cook properly. There were a few comments posted with this recipe where the writer used boneless/skinless chicken breasts and loved the recipe that way so if you don’t want skin it will definitely turn out well. This was created by Alison Roman and was published in bon appétit July 2015. Serves 4 friends or family members.
- 1/4 small onion, thinly sliced
- 3 tablespoons distilled white vinegar, divided
- Kosher salt, freshly ground pepper
- 6 tablespoons olive oil, divided
- 1 cup torn country-style bread, (from about 1/4 small loaf)
- 2 skin-on, bone-in chicken breasts
- 2 tablespoons vegetable oil
- 1 pound cherry tomatoes
- Pinch of sugar
- 3/4 cup parsley leaves with tender stems
- Combine onion and 2 tablespoons vinegar in a small bowl. Season with salt and pepper; set aside.
- Heat 2 tablespoons 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.
- Using a thin, sharp knife, cut bones and cartilage from chicken breasts. Pound chicken between 2 sheets of plastic wrap to 1/4″ thick; season with salt and pepper.
- Heat 1 tablespoon 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 tablespoon vegetable oil (no need to wipe out skillet).
- Cut half of tomatoes in half. Heat 2 tablespoons 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 tablespoon vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 tablespoons olive oil and toss. Serve chicken with panzanella spooned over.