Recipe

Extra Crispy Chicken Cutlets With Tellegio Cheese And Prosciutto Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 2 months ago The star of this recipe is taleggio cheese. Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity f... More Prep:10m Cook:30m Servings:4	Mystic_rive
	prosciutto taleggio cheese cherry tomatoes garlic

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Ingredients

For The Cutlets:

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4 Chicken Cutlets

3 Cups Stale Bread Cubes

1 Teaspoon Grated Lemon Zest

1 Teaspoon Chopped Red Chile Pepper (Optional)

3 Tablespoons Chopped Fresh Parsley

1/2 Cup Grated Parmesan Cheese

1/4 Cup Pine Nuts

Sea Salt

Cracked Black Pepper

2 Large Eggs

2 Tablespoons Butter

2 Tablespoons Olive Oil

4 Slices Tallegio Cheese (About 12 Ounces)

4 Slices Prosciutto

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For The Sauce:

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4 Cups Ripe Cherry Tomatoes, Halved

2 Cloves Garlic, Minced

2 Tablespoons Olive Oil

3 Tablespoons Chopped Fresh Basil

Sea Salt

Cracked Black Pepper

Directions

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.

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SAUCE

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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Comments

mmmmgood 1 year, 2 months ago 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.

elgab89 1 year, 2 months ago said:
Mmmmm, really good. Great posting.

lunasea 1 year, 2 months ago said:
Ooooooh, JoyMarie m'dear - this looks divine! And I adore Tallegio cheese. You deserve a 10 for this one.....mmmm. :)