Twist on an Italian classic
Not in the mood for bread? Want to freshen up that fried chicken? This breaded chicken cutlet is topped with tomato, basil, and parmesan. Great served with mashed potatoes and/or green beans.
Recipe
Serves: 2 | Time: <20 min
Ingredients
- 4 skinless, boneless chicken thighs
- 3 tomatoes, diced
- Fresh basil
- Parmesan, grated or shaved
- Olive oil
- Flour (for breading)
- 1 egg (for breading)
- Breadcrumbs (for breading)
Method
- Flatten chicken thighs in between 2 baking papers. You can use a a kitchen mallet/ meat tenderiser or a rolling pin to do so.
- Prepare breading station, placing each of the following in an individual bowl or deep plate: flour, whisked egg, breadcrumbs (don’t forget to season).
- Bread chicken: first coat with flour then egg then breadcrumbs, making sure to shake off excess each time.
- Pan fry chicken thighs 3minutes on each side, or as needed according to the size of the thighs.
- Meanwhile prepare the bruschetta topping: dice tomato, grate or shave parmesan and shred basil.
- Mix the tomato, parmesan, basil, olive oil and salt. Adjust seasoning to taste.
- Top fried chicken with bruschetta mix.
Substitutions
I highlight here the core that makes the soul of the dish and suggest possible substitutions.
Core: The approach is the core here. Taking markers of an Italian bruschetta but subbing the bread out with a protein.
Substitutions:
| Recipe components | Possible substitutions* |
| Chicken thighs | Chicken thighs are ideal for moisture but you can replace them with: • Chicken breasts • Pork cutlet • Veal |
| Bruschetta mix | • Remove the basil or the parmesan • Use dried Italian herbs • Add minced garlic |
The Global Homecook 