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Lunch / Dinner

Chicken Parmesan with Fresh Tomato Relish

Just because dinner falls on a weeknight doesn’t mean flavor needs to take a backseat to speed. Dishes offering delicious taste in a short amount of time—like this chicken and pasta dinner—are at the heart of every menu created in the Cuisine Test Kitchen.

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Ingredients

This classic Italian dish gets a fresh lift from homemade relish featuring tomatoes, basil, and capers. If you have a hearty appetite, you can divide the chicken and pasta into four portions instead of eight.

Instructions

Preheat oven to 450°.

Combine panko and Parmesan. Place panko mixture, flour, and eggs separately in three shallow dishes. Cut each chicken breast in half; season with salt and pepper. Dredge cutlets in flour, egg, and panko mixture.

Heat 2 Tbsp. oil in a large sauté pan over medium-high heat. Sauté chicken, turning once, until golden, 2–3 minutes per side. Remove cutlets to a baking sheet; top each with 1 Tbsp. mozzarella. Cook cutlets in oven until cheese melts and chicken is cooked through, about 5 minutes.

Combine tomatoes, basil, capers, vinegar, tomato paste, and 1 Tbsp. oil for relish in a bowl; season with salt and pepper. Serve chicken over Pesto Pasta; top with relish.

Pound chicken in a resealable plastic bag with a little water. Water keeps the chicken from sticking or tearing.

Pound chicken in a resealable plastic bag with a little water. Water keeps the chicken from sticking or tearing.

Dredge each cutlet in flour, then dip in egg, shaking off excess. Press panko mixture onto cutlets until well coated.

Dredge each cutlet in flour, then dip in egg, shaking off excess. Press panko mixture onto cutlets until well coated.

Crumble mozzarella over each cutlet. Place cutlets in the oven to finish cooking and to melt the cheese.

Crumble mozzarella over each cutlet. Place cutlets in the oven to finish cooking and to melt the cheese.

Nutritional Facts

Tags: Easy, Quick, Lunch, Dinner, Italian, Pasta, Chicken

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