Chicken Cutlets with Tomato Caper Confit
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Chicken cutlets are a staple in the Italian-American household. I make these at least once per week and they serve as that night’s dinner, and lunch for days to come. You never make just enough for that night, always make extra. Trust me, you will want leftovers. These cutlets are not baked, but rather fried, giving them their characteristic perfect crispy golden brown exterior. Serve these with a tomato caper confit that is just delicious and can be saved to top toast the following morning, or use it as a sauce for margarita pizza.
Ingredients
Directions
Heat the oil over medium heat, in a large saute pan.
Add the garlic, shallot, and thyme. Cook for about one minute, until fragrant, then add the whole cherry tomatoes. Increase the heat to high and season with kosher salt. The tomatoes will start to blister and pop, releasing their juices.
After about 15-18 minutes, the "sauce" will start to thicken. Add the capers, reduce the heat to low and simmer an additional 5 minutes.
Add the fresh basil and season with salt to taste. Serve over the chicken cutlets. This also makes an amazing and easy sauce for pasta!