Who doesn’t like chicken cutlets with tomatoes and basil? This recipe is easy, healthy, delicious and can be served at room temperature.
Chicken Cutlets with Tomatoes and Basil
By January 7, 2014Published:
- 8 Cutlets (8 Servings)
- 1 hr 5 mins
- 8 Large Chicken Cutlets flattened
- 1 Cup Vinaigrette homemade/bottled
- 2 Cups Non-Dairy Unflavored Breadcrumbs use matza meal or crushed chips for Passover
- 1 Teaspoon Ground Black Pepper
- 4 Large Beefsteak Tomatoes
- 1 Bunch Basil
- 2 Tablespoons Olive Oil
- 1/3 Cup Balsamic Vinegar
- Cookie Sheet Lined with Parchment Paper
- Rinse cutlets. Remove fingers from cutlets and then remove the white membrane from the fingers. Place all chicken in a shallow pan and pour dressing over it. Turn cutlets back and forth to be sure all parts have been in the dressing. Cover pan and marinate in the fridge for at least 30 minutes.
- Preheat oven to: 375˚ F.
- Mix breadcrumbs with pepper. Coat chicken cutlets and fingers with crumbs. Arrange in a single layer on parchment. Bake about 15 minutes until bottom of cutlets have browned. The fingers will be done at this point. Remove them from the oven. Turn remaining chicken over and bake another 10 minutes. Test the thickest cutlet (cut a small slit in the thickest one with sharp knife) to be sure it is done. Remove from oven and cover lightly with foil.
- While chicken is cooking, rinse, core and juice tomatoes. Dice tomatoes and place in mixing bowl.
- Rinse basil leaves. Chop coarsely and add to tomatoes. Mix with two tablespoons olive oil and vinegar. Set aside.
- To serve: Serve cutlets whole or slice them on the diagonal into four pieces. Arrange chicken attractively on a platter. Spoon tomato and basil salad down the middle of the cutlets. Rice or Israeli couscous and a green vegetable round out this easy, healthy and light dinner/lunch.
- Note: The cooked chicken fingers can be added to the serving platter or eaten by the cook as a snack while she/he is preparing the meal. They make great finger food for children as well.