Crispy Chicken Cutlets with Whipped Feta, Roasted Tomatoes and Basil Oil
Crispy chicken cutlets served with creamy whipped feta, sweet roasted tomatoes, and a vibrant basil oil.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Method: Main Course
- Cuisine: American
Ingredients
Scale
- For the Roasted Tomatoes:
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Whipped Feta:
- 8 ounces feta cheese, crumbled
- 4 ounces cream cheese, softened
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- For the Basil Oil:
- 1 cup fresh basil leaves, packed
- 1/2 cup olive oil
- Salt to taste
- For the Chicken Cutlets:
- 2 large chicken breasts, halved lengthwise and pounded thin
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil for frying
Instructions
- Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until blistered.
- In a food processor, combine feta, cream cheese, olive oil, lemon juice, and garlic. Blend until smooth and creamy. Set aside.
- Blanch basil leaves in boiling water for 10 seconds, then transfer to ice water. Pat dry. Blend with olive oil and salt until smooth. Strain through a fine-mesh sieve.
- Season chicken cutlets with salt and pepper. Dredge in flour, dip in beaten eggs, then coat with Panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat. Fry cutlets for 3-4 minutes per side until golden brown and cooked through.
- To serve, spread whipped feta on plates, top with crispy chicken cutlets, roasted tomatoes, and a drizzle of basil oil.
Notes
For a lighter version, the chicken can be baked at 425°F for 15-20 minutes instead of fried. The basil oil can be made ahead and stored in the refrigerator for up to a week.
Nutrition
- Calories: 620
- Sugar: 6g
- Fat: 42g
- Carbohydrates: 28g
- Protein: 35g