Lunch: Crispy Chicken Cutlets With Cherry Tomato Panzanella

Recipe by /contributors/alison-roman Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Crispy Chicken Cutlets With Cherry Tomato Panzanella

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1/4 small onion, thinly sliced
3 tablespoons distilled white vinegar, divided
Kosher salt, freshly ground pepper
6 tablespoons olive oil, divided
1 cup torn country-style bread, (from about 1/4 small loaf)
2 skin-on, bone-in chicken breasts
2 tablespoons vegetable oil
1 pound cherry tomatoes
Pinch of sugar
3/4 cup parsley leaves with tender stems

Instructions

Combine onion and 2 tablespoons vinegar in a small bowl. Season with salt and pepper; set aside.
Heat 2 tablespoons olive oil in a large skillet over medium-high. Add bread; season with salt and pepper. Cook, tossing, until golden brown, 5 –8 minutes. Transfer to a medium bowl. Wipe out skillet.
Using a thin, sharp knife, cut bones and cartilage from chicken breasts. Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper.
Heat 1 tablespoon vegetable oil in skillet over medium-high. Cook 1 chicken breast, skin side down, until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute more; second side will not brown. Transfer to a platter. Repeat with remaining cutlet and 1 tablespoon vegetable oil (no need to wipe out skillet).
Cut half of tomatoes in half. Heat 2 tablespoons olive oil in same skillet over medium-high. Add whole tomatoes; season with salt and pepper. Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes. Toss in sugar and remaining 1 tablespoon vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 tablespoons olive oil and toss. Serve chicken with panzanella spooned over.

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