This is one of my favorite “go-to” recipes because it is so fast and easy. I call it Simple Parmesan Chicken. I’ve been making it for years and each time I “dress” it differently. Sometimes I use a salsa verde, other times a jalapeno jam or even a Major Grey Chutney. Tonight I opted for a tomato relish because our grape tomatoes were aging and needed to be used.
So we ended up with Parmesan Encrusted Chicken with Homemade Tomato Relish.
6 chicken breasts, pounded to ¼ inch
1 cup flour
2 large eggs
1 cup panko crumbs
1 cup Parmesan cheese
Salt and pepper to taste
1 pint grape tomatoes, halved
2 cloves garlic, minced
½ large onion, sliced thinly
1 tablespoon balsamic vinegar
Fresh ground pepper, to taste
Prepare a steamed vegetable ahead of time that can withstand reheating or microwave/steam a vegetable just before plating.
Wipe chicken breasts dry with a paper towel. Season the breasts with salt and pepper.
Combine the panko crumbs and Parmesan cheese. Mix well.
Heat about 2-3 tablespoons of olive oil in a sauté pan. There should be enough oil to cover the bottom of the pan. That’s all you will need so don’t overdo it.
When the oil is hot, dip each chicken breast in flour, then egg and then the panko/cheese mix. Make sure the panko/cheese mix adheres to the chicken. You can use your fingers to stick it on if necessary but I find that it isn’t necessary.
Cook the chicken, two at a time, for 3-4 minutes per side until the cheese coating is golden brown. This might take longer if you haven’t pounded the breasts thin enough so monitor your poultry.
Remove the pieces as they brown to a paper towel lined dish.
While the chicken cooks, in a small saucepan, caramelize the onion. Season the onion lightly with sea salt. The caramelization should take about 10-12 minutes until the onion is golden brown and sweetened. At this point, add the garlic and stir for a minute. No longer or the garlic may turn bitter.
Immediately add the balsamic vinegar and season with pepper to taste, stirring constantly. Stir to combine and cook thoroughly. Toss in the grape tomatoes and cook, stirring, until the skins pop and the pulp is melting. At that point, the relish is done so move it off the burner. Move the relish to a ramekin and keep warm until ready to serve.
Put one chicken breast on each plate. Drizzle the tomato relish over the breast. Add the steamed green vegetable to the other half of the plate and serve while hot. Any wine or sparkling water works alongside this dish.