How to make it

  • Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor.
  • Pulse until finely blended.
  • Add the pine nuts and pulse just until the nuts are coarsely chopped.
  • Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere.
  • Refrigerate the chicken for one hour to allow the crumb coating to set.
  • ---
  • --
  • To prepare the sauce, heat the oil in a small saucepan until hot.
  • Add the garlic and cook just until it is sizzling.
  • Add the cherry tomatoes, salt, pepper, and basil, and cook for about 10 minutes on low heat just until the tomatoes begin to soften and break down.
  • Remove from the heat and set aside.
  • Preheat the oven to 400 degrees F.
  • Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top.
  • Cook for 10 minutes until the cutlets are browned on one side and turn.
  • Cook an additional 10 minutes or until the cutlets are cooked through.
  • Place a slice of the cheese on top of each cutlet, and then return to the oven just until the cheese melts.
  • Top with the prosciutto, and serve on individual plates with a scoop of the cherry tomato sauce on each plate.
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Reviews & Comments 7

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  • binky67 10 years ago
    You got a winner here with this recipe!
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  • mystic_river1 10 years ago
    Any semi-soft cheese of your preference ; like brie.
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  • canzi 10 years ago
    This looks great! Thank you!
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  • charrm1 10 years ago
    Mystic River, what would you recommend as a substitute for tallegio cheese? I love your recipes.
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    " It was excellent "
    lunasea ate it and said...
    Ooooooh, JoyMarie m'dear - this looks divine! And I adore Tallegio cheese. You deserve a 10 for this one.....mmmm. :)
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    " It was excellent "
    elgab89 ate it and said...
    Mmmmm, really good. Great posting.
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    " It was excellent "
    mmmmgood ate it and said...
    you sure have interesting recipes, mystic. I checked out the cheese and its $14.00 a lb. so I will try a cheaper version. I love the cherry tomato sauce idea.
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