Is there anything yummier than a piece of fried chicken?? This recipe takes that piece of fried chicken a whole new level with a fresh tomato sauce. I was at SoWa yesterday and bought the most gorgeous pint of heirloom cherry tomatoes that were screaming to be turned into a fresh and colorful sauce. The red, orange, and maroon tomatoes were calling my name and I was much obliged to swing over and make a purchase.
This meal paired perfectly with a loaf of cheese ficelle from Pain d’Avignon (brick & mortar in Hyannis, booth at SoWa) and a side of roasted lemony broccoli. This meal is slightly time consuming, but definitely worth the effort.
I love farmers markets because the veggies you find can dictate your meal plans for the week. There’s nothing like seeing a gorgeous bucket of green beans or some beautiful bell peppers…the wheels start turning and meal ideas whir through my head. Anyway, here’s what I made for Sunday dinner. I love cooking on Sundays because I actually have time to nurture a slow-cooking meal! I can’t wait for soup season, speaking of which, but that’s another story….
Chicken Milanese w/Chunky Fresh Tomato Sauce
Fresh Tomato Sauce
- 4-5 tbsp. olive oil (a little much, but needed to make this sauce)
- 1 small onion, finely diced (I used a small yellow)
- 6 cloves of garlic (excessive, but worth it)
- 1/2 tsp. each of salt and pepper
- pinch of crushed red pepper flakes (optional)
- 1 tsp. each of your favorite dried Italian herbs (basil, oregano, thyme, & rosemary were my choices!)
- 1/2 c. white wine (I used pinot grigio)
- 1 pint of heirloom cherry tomatoes, in various styles (for example, I left the tiny ones whole, sliced the medium ones in half, and the larger ones into quarters. The different shapes and sizes added a new dimension of texture to the sauce. Plus, the whole ones burst in your mouth when you chew them and it’s divine.)
- 1 8oz. can no-salt added tomato sauce
- 1 bunch of fresh basil, cut into ribbons
- 3/4 c. grapeseed oil
- 1 egg, beaten mixed with 2 tbsp. milk
- salt and pepper
- 1 c. seasoned Italian breadcrumbs
- 1/4 c. plain Panko breadcrumbs
- 1 1/4 lb. thinly sliced chicken cutlets
~Warm the olive oil in a medium sized saute pan at medium heat. Add the onions and allow them to cook for a few minutes until they start turning translucent. Add the garlic and cook for one minute.
~Add the salt, pepper, red pepper flakes, dried herbs and stir. Allow this aromatic mixture to cook together for a couple of minutes.
~ Add the white wine and bring to a low boil. Lower the heat back down to medium-low and allow to simmer as the wine reduces.
~ Now, add the beautiful tomatoes and fold them into the onion/garlic/herb mixture. After a few minutes of the tomatoes cooking and softening, add the can of tomato sauce. Bring to a simmer and allow to simmer for approximately 20min. on low, stirring and paying attention the whole time so it doesn’t burn. Right around the time you think the sauce is done, add the fresh basil and keep the heat on low while you’re prepping and cooking the chicken.
~ While the sauce does its thing and simmers into a dreamy chicken topping, warm the grapeseed oil in a larger saute pan. You want to make sure it gets pretty good and hot, but not burning.
~ Set up your egg and breading station. I used two kinds of bread crumbs because I like the different consistencies and the extra layer of flavor the Panko adds. Salt and pepper each side of the chicken cutlets before egging and breading them.
~ Dip each piece first into the egg mixture and then press into dish with breadcrumbs. Add the chicken cutlets to the hot oil and allow them to cook 5min. per side, making sure that you have a nice, crispy crust on both sides. This may seem like a while to allow the chicken to cook, but it really puts a good fry on it.
~ Transfer the cutlets to a dish lined w/paper towels so the excess oil drips off.
~ Place each cutlet on a plate and top w/a couple of spoonfuls of sauce. Garnish with some grated Parmesan cheese.
~ Serve with your favorite veggie or pasta. If you use pasta, put some of the sauce over the pasta, too. It’s definitely not a bad thing to have too much of this sauce.
~ Enjoy your trip to Italian food heaven!! 🙂 🙂 <3