You are here

Chicken Cutlets with Summer Herbs and Tomato Sauce

admin's picture
  Chicken breast halves 1 Pound, boned and skinned, pounded to about 1/2-inch thickness (4 Halves)
  Garlic 1 Clove (5 gm), finely chopped
  Tomatoes 2 Large, peeled, seeded and coarsely chopped
  Virgin olive oil 1 Tablespoon
  Unsalted chicken stock 1⁄2 Cup (8 tbs)
  Tarragon vinegar 3⁄4 Teaspoon
  Finely chopped fresh tarragon 1 Tablespoon
  Finely chopped basil 1 Tablespoon
  Finely chopped parsley 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Freshly ground white pepper 1⁄4 Teaspoon
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Egg whites 2
  Safflower oil 1 Tablespoon

1) Take a saucepan and place it over medium-high heat. Add olive oil and stir in garlic and tomatoes.
2) Cook for about 5 minutes, stirring frequently.
3) Now, pour vinegar, chicken stock, and 2 tablespoons of herb mixture. Boil the ingredients and then reduce heat and simmer for about 5 minutes.
4) Once done, empty the sauce in a food processor (or blender) and puree it. Put it back in the saucepan to keep it warm.
5) To prepare chicken breasts, drizzle salt and pepper over them.
6) Take a large plate and mix remaining herb mixture with the breadcrumbs. Also, in a clean bowl, energetically beat egg whites.
7) Now, take the chicken breasts and dip them in the egg whites. Then coat with the crumb mixture.
8) Take a heavy-bottomed skillet and place it over medium-high heat. Add safflower oil and place the chicken breasts over it.
9) Saute the meat on one side, for about 3 minutes, until tanned. Flip the meat over cover the skillet and saute for about 4-5 minutes.
10) Finally, arrange the breasts on a hot platter and pour sauce over.

11) Garnish with sprigs of herbs and serve hot.

Recipe Summary

Difficulty Level: 
Side Dish
Shallow Frying
Summer, Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 248 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.7%

Saturated Fat 1 g5.1%

Trans Fat 0 g

Cholesterol 65.8 mg21.9%

Sodium 284.7 mg11.9%

Total Carbohydrates 13 g4.2%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 32 g63.5%

Vitamin A 30.2% Vitamin C 35.4%

Calcium 9.2% Iron 17.8%

*Based on a 2000 Calorie diet

Chicken Cutlets With Summer Herbs And Tomato Sauce Recipe