PARMESAN CUTLETS WITH LEMON, TOMATO, BASIL CREAM
2 pounds chicken cutlets or chicken breast pounded to ½” thickness (pork or veal would also work!)
1 teaspoon salt
1 teaspoon black pepper
2 eggs, beaten
⅓ cup panko breadcrumbs
⅓ cup + ½ cup shredded parmesan cheese (separated)
¼ cup olive oil
2 tablespoon butter
3 garlic cloves
1 pint grape tomatoes, cut in half
1 lemon, zested and juiced
1 cup heavy cream
½ cup wine
½ cup basil leaves, whole or torn into pieces if large (plus more for garnish)
Preheat oven to 325 degrees.
Season the chicken cutlets on both sides liberally with salt and pepper. Create a dredging station by placing the eggs in one shallow dish or pie plate and combine the panko and ⅓ cup of the grated parmesan in another dish.
Heat the olive oil in a large skillet over medium heat. When the skillet is hot, dip the chicken in the egg and then dredge in the panko-parm mixture. Place in the hot oil and cook until golden brown and just cooked through, about 2 minutes per side. Place on a foil lined cookie sheet and keep warm in the oven until you are ready to plate.
In the same pan, add the butter over medium heat. Sauté garlic and tomatoes for 1 minute. Add the lemon zest, lemon juice, and lemon rinds to the pan followed by the cream and wine. Gradually mix in the remaining ½ cup of parmesan. Turn heat to medium high and bring to a low boil. Cook stirring frequently until reduced and thickened, about 3 minutes. Discard the lemon rind. Stir in the fresh basil until just wilted.
Serve chicken topped with sauce over mashed potatoes or rice. Garnish with more fresh basil, lemon wedges, and sprinkle with parmesan.