There is nothing better than a thin crispy cutlet. It is my favorite go to meal. I am always looking for ways to jazz it up. Here we have sweet tomatoes, peppery arugula, salty bacon all atop a nice crispy cutlet. Yum!!
- 5-6 Chicken cutlets
- panko bread crumbs (Italian style)
- 1 egg
- cherry tomatoes ( about 2 – 2 1/2 cups)
- 2 slices bacon
- 3 tbsp marsala wine
- 1/2 cup chopped red onion
- 1 tsp crushed red pepper flakes
- 2 cups arugula
- 1/3 cup shredded parmesan cheese
- 2 cloves chopped garlic
- 6 basil leaves
- 1/2 cup oil
Dip chicken in the egg then breadcrumbs. Fry in oil until golden brown 3-5 minutes per side. Remove chicken and set aside.
Slice cherry tomatoes in half and chop fresh garlic. Set aside until ready to use.
In a separate frying pan add 2 slices of bacon. Cook until crispy remove and set on paper towel. Chop bacon into small pieces when cooled and set aside. In the same pan with the bacon drippings add the onion and garlic saute over medium/ high heat (7 of 10) until onion is translucent. Add the marsala wine to deglaze the pan. Let it cook out for a few minutes. Lower heat and add the sliced tomatoes and crushed red pepper flakes just to warm them up. Season tomatoes lightly with salt and pepper. I like when they keep their shape and do not get to mushy lowering the heat will help. Cook just a few minutes. Add the arugula cook just until the arugula is wilted.
Top the arugula tomato mixture atop the chicken cutlets. Sprinkle with fresh torn Basil leaves, shredded parmesan cheese and chopped bacon.
Depending on how much bacon dripping you have you may need to drizzle some olive oil over the arugula when sautéing.
P.S. Wish I got a better photo only got to take one before it was gobbled up. 🙂
The Stay At Home Gourmet 