What you’re aiming for with this dish is the contrast of a hot, freshly fried cutlet and an acidic tomato salad on top. (Fat is balanced by acid.) It’s wonderful with those little grape tomatoes I find to be the most flavorful in the cold months, and stellar in the height of tomato season. Just be sure to use plums or beefsteak tomatoes. Heirloom tomatoes are usually too sour and don’t provide enough contrast.
Serves 4
First make the tomato salad so that the flavors have time to come together.
Tomato Salad
Ingredients
About 2 pounds ripe tomatoes, cut into 1/2-to 1-inch chunks (about 4 cups)
1 small red onion, thinly sliced
6-8 leaves fresh basil or mint, torn or coarsely chopped
1/2 teaspoon salt, more more to taste
3 tablespoons extra virgin olive oil
A splash of red or white wine vinegar. Nothing fancy. I don’t recommend balsamic here.
Mix everything together in a serving bowl, then put it aside on the counter while you prepare the cutlets.
Chicken Cutlets
Ingredients
1 cup breadcrumbs
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
1 pound boneless chicken breasts sliced into thin cutlets
1/4 cup extra virgin olive oil
METHOD:
Stir the breadcrumbs, oregano, salt, and pepper together in a shallow bowl. In a separate bowl, beat the eggs well with a fork.
With a fork or tongs, dredge the chicken in the beaten egg, then transfer to the breadcrumb bowl to coat evenly.
In a heavy skillet, warm the olive oil over medium heat, then add the breaded cutlets, about two at a time. Cook approximately 4 minutes per side, turning when the cutlets are crispy and golden brown.
Drain on a paper towel-lined plate.
Plate your cutlets then spoon the tomato salad over the top, letting the dressing run all over the surface.
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