“Instead of buying chicken cutlets (expensive!), pound boneless, skinless breasts to the desired thickness.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides.
  2. Heat 1 1/2 tsp oil in a 12-inch skillet of medium heat. Add half the chicken and cook until golden and cooked through, 2-3 minutes on each side. Transfer to plate; cover with foil to keep warm. Repeat with remaining chicken.
  3. Add drained tomatoes, garlic, olives, vinegar, red pepper, and 1/3 cup of the tomato liquid. Cook 2 minutes, stirring occasionally until slightly thickened.
  4. removed from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.

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