Succulent Chicken Cutlet

Ingredients

• 4 chicken breasts (Pound to an even thickness.)
• flour (For breading.)
• egg wash and breadcrumbs (For breading.)
• La Padella® oil (Enough to create an even 1/2–3/4-inch layer for pan-frying; additional oil is used for the zucchini ribbons.)
• salt and pepper (To taste, for seasoning the chicken.)
• ground fennel seed (For seasoning the chicken.)
• 0.5 can tomato strips (Such as 74-40® Tomato Filets®.)
• 1 tbsp garlic (Minced.)
• 1 tbsp shallot (Minced.)
• 1 tbsp ginger (Minced.)
• 1 tbsp 51-49® oil (For the tomato jam.)
• 1 tbsp ground fennel seed (For the tomato jam.)
• 1 tsp red pepper flakes (For the tomato jam.)
• 2 tsp ground pink peppercorns (For the tomato jam.)
• 0.25 cup white balsamic vinegar (For deglazing the tomato jam.)
• 0.333333 cup sugar (For the tomato jam.)
• 4 zucchini (Good-sized zucchini; cut into ribbons.)
• finishing salt (Such as Maldon or Grey salt; for finishing.)
• ground pink peppercorns (For finishing.)
• ground fennel seed (For garnishing.)
• 4 oz burrata (One piece per serving.)
• TRULY® Extra Virgin Olive Oil (For drizzling at plating.)
• small basil leaves (For garnish.)

Steps

1. 1

   Pound the chicken breasts to an even thickness.

2. 2

   Bread each chicken breast in flour, then egg wash, then breadcrumbs.

3. 3

   Heat a large heavy-bottomed pan, preferably cast iron. Add enough La Padella® oil to form an even 1/2- to 3/4-inch layer, and heat until shimmering.

4. 4

   Pan-fry the breaded chicken breasts until golden brown and cooked through.

5. 5

   Remove the chicken from the pan and drain it on a tray lined with paper or sport towels.

6. 6

   Season the chicken to taste with salt, pepper, and a sprinkle of ground fennel seed.

7. 7

   To make the tomato jam, sweat the minced garlic, shallot, and ginger with the 51-49® oil just until translucent.

8. 8

   Add the ground fennel seed, red pepper flakes, and ground pink peppercorns to the aromatics.

9. 9

   Deglaze with the white balsamic vinegar.

10. 10

    Add the sugar and tomato strips, then simmer, stirring occasionally.

11. 11

    Cook the tomato mixture until it reduces and becomes thick and jammy, about 30–45 minutes. Allow it to cool completely.

12. 12

    Cut the zucchini into ribbons using a vegetable sheeter or ribbon cutter.

13. 13

    Briefly heat the zucchini ribbons in La Padella® oil for 30–45 seconds, just until slightly softened while remaining al dente.

14. 14

    To plate, arrange the zucchini ribbons on each plate in an interesting way.

15. 15

    Place a chicken breast on each plate, followed by a few spoonfuls of tomato jam.

16. 16

    Place one piece of burrata per serving on top of the chicken.

17. 17

    Finish each serving with a pinch of finishing salt and ground pink peppercorns, then drizzle with TRULY® Extra Virgin Olive Oil.

18. 18

    Garnish the plates with ground fennel seed and small basil leaves.

Notes

The tomato jam can be made ahead of time. The source does not specify exact quantities for the flour, egg wash, breadcrumbs, frying oil, seasoning, garnish, or finishing oil; use enough for the stated preparation and season to taste.

Nutrition per serving

• main
• chicken
• pan-fried
• burrata
• tomato jam
• Mediterranean
• high-protein