When I was growing up my mom would make this parmesan chicken recipe from Ina Garten and it is still one of our family’s favorites. It made me love a good, crispy chicken cutlet and is now one of my favorite ways to make chicken. Then one of our local restaurants used to have the most delicious chicken recipe on their menu, a crispy chicken cutlet with capers and tomatoes. It was so simple but PACKED with flavor and once they took it off the menu I was determined to recreate it at home. So here we are! A combination of two of my favorite chicken dishes that is SO SO EASY and can be turned into so many different variations to make it family friends. I also need to note that if you don’t have an air fryer, you should probably get one. They give you that delicious fried texture without the oil. This is the air fryer we have and it is nothing fancy but gets the job done!
Crispy Chicken with Tomatoes and Capers
Ingredients:
1lb boneless, skinless chicken breast
1 cup panko bread crumbs
1 tsp cumin
salt + pepper
1 egg
1 package cherry tomatoes, sliced in half
1 /4 red onion, finely sliced
3 tbsp capers
extra virgin olive oil
1 tbsp white balsamic vinegar
arugula
parmesan cheese for serving
In a bowl, mix together your tomatoes, capers and onions. Season with salt and pepper, a few drizzles of olive oil and your vinegar. Set aside!
For the chicken, cut your chicken breasts in half to make a cutlet. Make two plates, one with a beaten egg and one with your panko breadcrumbs, cumin and salt and pepper. Coat your cutlets in the egg wash and then put in the panko. Immediately transfer to your air fryer (but you can also bake in the oven!). Bake for 15 minutes at 400F.
To plate, lay some arugula on your plate and top with the chicken. Serve the tomato salad on top of your chicken! Enjoy!
){kind=link}