Parmesan Chicken Paillards with Cherry Tomato Sauce
Crispy, golden-brown Parmesan Chicken Paillards with Cherry Tomato Sauce is an elegant yet easy dinner recipe that’s bursting with fresh, vibrant flavors. Thinly pounded chicken breasts are coated in a delectable Parmesan and panko crust, achieving the perfect balance of crunch and tenderness. The accompanying cherry tomato sauce, sautéed with garlic, red pepper flakes, and a touch of fresh basil, provides a tangy, aromatic contrast that elevates every bite. Ready in just 40 minutes, this dish is ideal for busy weeknights or casual entertaining. Complete your plate with a side of mixed greens or buttery pasta for a meal that feels restaurant-worthy yet delightfully homemade. Perfect for lovers of Italian-inspired cuisine!
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Recipe Information
Ingredients
- 2 large (boneless and skinless) Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Grated Parmesan cheese
- 0.75 cup Panko breadcrumbs
- 3 tablespoons Olive oil
- 2 cups (halved) Cherry tomatoes
- 3 minced Garlic cloves
- 0.25 teaspoon Red pepper flakes
- 0.25 cup (chopped) Fresh basil leaves
- 1 tablespoon Unsalted butter
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt and pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of grated Parmesan cheese and panko breadcrumbs.
Dredge each chicken breast in the flour, shaking off excess, dip into the eggs, and coat completely in the Parmesan-panko mixture. Press gently to adhere the coating.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches if necessary, cook the chicken for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels and tent with foil to keep warm.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.
Add the halved cherry tomatoes and sauté for 5-6 minutes, stirring occasionally, until the tomatoes release their juices and begin to soften.
Stir in the butter and chopped basil, and cook for another 1-2 minutes. Adjust seasoning with salt and pepper to taste.
Serve the chicken paillards topped with the cherry tomato sauce. Optionally, garnish with extra basil leaves and grated Parmesan.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 4432 mg | 193% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 11.0 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1061 mg | 82% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
