Chicken Cutlets with Grape Tomato Balsamic Pinot Sauce
Crispy cutlets topped with a quick grape tomato pan sauce with white wine and balsamic glaze.
"Winner, winner chicken dinner — this one’s knock-your-socks-off good!" - Alexia
Ingredients
- 4 large boneless Chicken Breasts
- 4 large Eggs
- 1/2 cup Whole Milk
- 1/2 cup Grated Romano Cheese
- Garlic Salt (to taste)
- Cracked Black Pepper (to taste)
- Dried Parsley Flakes (to taste)
- 4C Seasoned Panko Breadcrumbs
- 4C Italian Style Breadcrumbs
- Canola Oil (for frying)
- 2 packages Grape Tomatoes
- 1 cup Pinot Grigio Wine
- 1/2 cup Balsamic Glaze
- Extra Virgin Olive Oil
- Garlic Powder (to taste)
- Sea Salt (to taste)
Instructions
Prepare the Chicken Cutlets
Wash and pat dry the chicken breasts. Pound them out thin using a meat mallet between two pieces of saran wrap.
Make the Egg Wash and Bread the Chicken
In a large bowl, whisk together the eggs, milk, and grated Romano cheese. Season with garlic salt, cracked black pepper, and dried parsley flakes. In another dish, combine equal parts seasoned panko and Italian breadcrumbs. Dip each chicken cutlet into the egg wash, then coat thoroughly with breadcrumbs. Lay flat on foil until ready to fry.
Fry the Chicken Cutlets
Heat canola oil in a large frying pan. Fry the chicken cutlets in batches until golden brown on both sides, flipping twice for even color. Replace oil between batches if it darkens. When done, transfer to a plate lined with paper towels to absorb excess oil.
Make the Grape Tomato, Balsamic, and Wine Sauce
Preheat a sauté pan and drizzle with olive oil. Add the grape tomatoes and sauté until they begin to soften. Season with garlic powder, cracked black pepper, and sea salt. Pour in the Pinot Grigio and reduce until slightly thickened. Stir in the balsamic glaze and reduce again until a glossy sauce forms.
Assemble and Serve
Pour the balsamic wine tomato sauce over the crispy chicken cutlets. Serve hot with couscous or broccolini for a perfect meal.