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Tuscan Style chicken cutlets and warm Italian potato salad
Vanessa Gianfrancesco shows us how to get the most out of a whole chicken by showing how to prepare Tuscan-style cutlets from frozen chicken breasts. Served with juicy heirloom tomatoes, these easy-to-make chicken cutlets are perfect for your next family dinner.
SERVES
4
Ingredients
Tuscan Style Cutlets
- 2 large chicken breasts, frozen
- 1 cup flour
- 3 large eggs
- 1 1/2 cups panko
- Salt and pepper to taste
- 1/2 lemon, zested
- 1/2 cup parsley, finely chopped
- 1 teaspoon garlic powder
- Vegetable oil to fry
Heirloom Tomatoes
- 2 large heirloom tomatoes or about 1 1/2 cup cherry tomatoes finely diced
- 2-3 tablespoons of olive oil
- Salt and pepper to taste
Warm Italian Potato Salad
- 4 large Yukon gold or yellow potatoes, peeled
- ½ cup good quality olive oil
- 2 cloves garlic, minced or grated until it resembles a paste
- ½ cup fresh parsley, finely chopped
- ½ cup fresh green onions, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- ½ lemon, zested
- Salt and pepper to taste
Directions
For the Chicken Cutlets
- When you get home from the grocery store, be sure to freeze the chicken breasts in packets. I personally store 2 at a time in a plastic food storage bag.
- On the day you are making the cutlets remove 2 chicken breasts from the freezer. Allow the chicken to thaw for 15 minutes on the counter.
- Place them on a cutting board and thinly slice the chicken breast into 7-10 pieces or however many you like based on the thickness you prefer for a cutlet. Place on a dish and reserve.
Prepare the Breading Station
- Add flour to one bowl, 3 eggs in another bowl and the panko mixture in the other.
- Season all the bowls with salt and pepper.
- In the panko mixture, zest the lemon and add in the parsley and garlic powder.
- Pass each piece of chicken breast into the breading stations starting with the flour (shake off the excess), then into the egg, and lastly into the panko. Place on a dish until you are ready to cook.
Time to Cook!
- In a shallow frying pan, fill with about ½ inch of vegetable oil on medium-high heat.
- Cook the cutlets for about 3-4 minutes per side or until the chicken is cooked through and the breading is golden brown in colour. Place onto a paper towel-lined dish.
For the Heirloom Tomatoes
- In a small bowl, add in the heirloom tomatoes, olive oil and season with salt and pepper. Reserve.
For the Potato Salad
- Cut the potatoes into 1 ½ inch cubes. If you are doing this in advance be sure to keep them in water until you are ready to cook with them to prevent them from turning brown.
- In a large pot, add in the potatoes and cover with water. Bring to a boil, add in salt to flavour the water and cook on high heat for 10 minutes. Poke the potatoes with a knife to make sure that they are cooked, once they are strain the potatoes.
- In a bowl, combine the olive oil, garlic, parsley, green onions, oregano, lemon zest, salt and pepper. Add in the hot cooked potatoes and toss with the olive oil mixture. (it is perfectly normal if the potatoes mash slightly). Taste to make sure that there is enough seasoning before serving.
- Serve warm, or cold as you wish, and this Italian Potato Salad stores beautifully in the fridge for 2-3 days
To Serve
- On a large dish plate, divide potatoes onto four plates and a couple of crispy chicken cutlets and top with about ¼ of the tomato mixture over top. Enjoy!
