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Stovetop Chicken Parmesan
- 3 tablespoons extra-virgin olive oil, divided
- 2 cups cherry tomatoes, halved
- 1/2 cup basil, chopped
- 2 medium shallots, sliced
- 1/2 teaspoon fine sea salt, divided
- 1/2 cup dry whole wheat bread crumbs
- 1/4 cup grated Parmesan cheese, divided
- 4 skinless, boneless chicken breast cutlets
- 1/2 teaspoon ground black pepper, divided
Heat 1 tablespoon of the oil in a skillet over medium heat.
Add tomatoes, basil, shallots, 1/4 teaspoon salt and 1/4 teaspoon pepper and simmer for 10 minutes, stirring often and breaking the tomato halves up with a spoon.
Remove from the heat and set aside.
Meanwhile, mix bread crumbs with 2 tablespoons of the Parmesan cheese on a plate.
Add remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Coat each chicken cutlet with bread crumb mixture and transfer to a large plate.
In a second skillet, heat remaining 2 tablespoons oil over medium heat.
Add chicken and cook about 5 to 6 minutes on each side, until browned and cooked through.
Spoon some of the tomato sauce over each cutlet, then sprinkle with remaining 2 tablespoons cheese.
Cover and let the cheese melt for a couple of minutes before serving.
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- 3 tablespoons extra-virgin olive oil, divided
- 2 cups cherry tomatoes, halved
- 1/2 cup basil, chopped
- 2 medium shallots, sliced
- 1/2 teaspoon fine sea salt, divided
- 1/2 cup dry whole wheat bread crumbs
- 1/4 cup grated Parmesan cheese, divided
- 4 skinless, boneless chicken breast cutlets
- 1/2 teaspoon ground black pepper, divided