Summer Chicken Parmesan
This is my summer version of chicken parm! It's made with crispy chicken cutlets, melty mozzarella, and the best, jammy and tender roasted heirloom cherry tomatoes.
Servings: 4 people
Calories: 583kcal
Equipment
Ingredients
- 3 cups heirloom cherry tomatoes
- Olive oil
- Salt and pepper
- 4 chicken breast cutlets thinly sliced, about ⅓ inch thin
- 3 large eggs beaten
- ½ cup all-purpose flour
- ½ cup regular Italian breadcrumbs
- ¾ cup panko breadcrumbs
- ⅓ cup freshly grated parmesan cheese plus more for garnish
- 1 teaspoon dried Italian seasoning
- 1 ½ cups shredded mozzarella cheese plus more as needed
- Fresh basil slices for garnish
- Lemon zest for garnish
Instructions
- Roast tomatoes: Preheat your oven to 425ºF. In a medium baking pan, toss the tomatoes with a few drizzles of olive oil, and season well with salt and pepper. Roast for about 18-20 minutes until blistered, juicy, and softened.
- Prep chicken cutlets: Make sure the chicken is pounded thin and evenly. Season with salt (about ¼ teaspoon per cutlet) and a few grinds of black pepper.
- Prep the breading station: Set up 3 separate shallow bowls with, 1) all-purpose flour, 2) the beaten eggs, and 3) Italian breadcrumbs, panko, grated parmesan, dried Italian seasoning, plus 1 teaspoon salt and ½ teaspoon pepper.
- Bread the chicken: First, lightly coat the seasoning chicken in the flour first, shaking off any excess. Then, coat with the beaten eggs well (this is the binder, so it should be evenly coated), and finally coat with the panko mixture generously, pressing to adhere.
- Cook chicken: In a large 12-inch skillet, heat a generous layer of olive oil over medium heat. Cook the breaded chicken cutlets until cooked through in the center and golden brown, about 3 to 4 minutes per side. Tip: Let them cook undisturbed per side, and only flip once it’s golden underneath.
- Melt cheese: Top each cutlet with mozzarella cheese. Broil in the oven for just 1-2 minutes or until the cheese is melted.
- Top with tomatoes: Remove from the oven and top with the roasted cherry tomatoes. Garnish with freshly grated parmesan cheese, fresh basil, and lemon zest. Enjoy!
Notes
- Cutlets: Slice and pound thin so the chicken cooks through without burning the crust.
- Using panko breadcrumbs in addition to regular Italian breadcrumbs creates fully breaded chicken with crunchy texture. Highly recommended to use both!
- How to get a golden, crispy crust: Cook in olive oil over medium heat, and don’t flip until it’s golden brown underneath. Let it cook undisturbed per side.
- Best served fresh! Breading loses crispness over time, so make this recipe when ready to serve.
- Storage: Refrigerate for up to 3 days.
- Reheat: Use an oven or air fryer at 350°F to re-crisp. The microwave oven will also work but can make the chicken a big soggy.
- Air Fryer: Air-fry the cutlets, melt the cheese, and serve with tomatoes.
- Baked: Bake oiled cutlets at 375°F for 25 mins before broiling cheese.
- Tomatoes: Swap heirloom cherry tomatoes for regular cherry or grape tomatoes.
- Fresh Mozzarella: Sliced fresh mozzarella works, just watch carefully when broiling so it doesn't get gummy.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 583kcal | Carbohydrates: 37g | Protein: 58g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 272mg | Sodium: 949mg | Potassium: 1047mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1196IU | Vitamin C: 29mg | Calcium: 385mg | Iron: 4mg