In this healthy recipe, pan seared crispy skin-on chicken is topped with Panzanella – a classic bread and tomato salad recipe – full of juicy tomatoes, freshly pickled onion, day-old country style bread cubes and parsley. It’s just great on its own. Smart Recipes, American Recipes, Chicken Recipes, Recipes Chicken American Crispy Chicken Cutlets With Cherry Tomato Panzanella Crispy Chicken Cutlets With Cherry Tomato Panzanella Recipe | RecipeSavants.com PT40M Serves 4 Ingredients: 0.25 Small Onion 3 Tablespoons Distilled White Vinegar 6 Tablespoons Olive Oil 1 Cup Torn Country-Style Bread 2 Skin-On, Bone-In Chicken Breasts 2 Tablespoons Vegetable Oil 1 Pound Cherry Tomatoes 1 Pinch Of Sugar 0 To Taste Kosher Salt And Freshly Ground Black Pepper 0.75 Cup Parsley For the pickled onion: in a small bowl, mix together 2 tablespoons of vinegar, onion, salt and black pepper. Keep aside. For the croutons: in a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add bread, salt and black pepper and cook for about 5-8 minutes, tossing occasionally. Transfer bread into a bowl. With paper towels, wipe out the skillet. With a thin, sharp knife, cut bones and cartilage from each chicken breast. Place each between 2 plastic wrap sheets and with a meat mallet, pound into ¼-inch thickness. Season both breasts with salt and black pepper evenly. In the same skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Place 1 chicken breast, skin side down and cook for about 4 minutes. Flip and cook for about 1 minute more. Transfer chicken breast into a platter. Repeat with remaining vegetable oil and breast. In the same skillet, heat 2 tablespoons of olive oil over medium-high heat and cook whole tomatoes, salt and black pepper for about 5 minutes, tossing occasionally. Stir in sugar and remaining 1 tablespoon of vinegar and remove from heat. Transfer tomato mixture into the bowl with croutons. In the bowl, add pickled onion with pickling liquid, parsley, halved tomatoes and remaining olive oil and toss to coat. In a serving platter, place chicken cutlets. Top with panzanella and serve.

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