Main Dishesbonappetit4.4
Chicken Cutlets With Burst-Tomato Sauce
Warm and fragrant, this sauce is a versatile use for a surplus of cherry tomatoes. Spoon the leftovers over pork chops, grain bowls, or cheese and crackers.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●skillet
📝 Preparation Steps
1
Heat ¼ cup extra-virgin olive oil in a small saucepan over medium-high. Add 2 tsp. fennel seeds and 2 tsp. mustard seeds; cook, swirling pan, until fragrant and oil around seeds is sizzling, about ⏱️ 1 minute. Transfer spiced oil to a medium heatproof bowl.
. fennel seeds2 tsp. mustard seeds2 tsp
2
Place ¼ cup all-purpose flour on a large plate. Working one at a time, place 4 skinless, boneless chicken breasts, patted dry, between 2 large sheets of wax paper or plastic wrap. Using a meat mallet or rolling pin, pound on a surface to ¼" thick. Season cutlets all over with kosher salt and freshly ground pepper, then press into flour to lightly coat on both sides.
Kosher salt, freshly ground pepper
3
Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil to pan between batches if needed, cook cutlets until golden underneath, about ⏱️ 3 minutes. Turn over and cook on other side until cooked through, 1–⏱️ 2 minutes. Transfer to a plate.
4
Heat remaining 3 Tbsp. extra-virgin olive oil in same skillet over medium-high. Arrange 1½ lb. cherry tomatoes in a single layer and cook, undisturbed, until blistered underneath, 1–⏱️ 2 minutes. Season with a big pinch of salt and cook, shaking pan occasionally, until softened, 1–⏱️ 2 minutes. Using a potato masher or spoon, carefully press down on tomatoes to burst and release seeds. Cook, stirring, ⏱️ 30 seconds, then transfer tomato sauce to bowl with spiced oil. Stir in 3 garlic cloves, finely grated, one 2"-piece ginger, peeled, finely grated, and 1 Tbsp. red wine vinegar; season with more salt if needed.
½ lb. cherry tomatoes12"-piece ginger, peeled, finely grated1. red wine vinegar1 Tbsp
5
Place a chicken cutlet on each plate. Spoon some tomato sauce over and top with cilantro leaves with tender stems.
Cilantro leaves with tender stems (for serving)
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