Fried chicken cutlets doused in fresh, garlicky tomatoes and olive oil!!!!! Inspired by pan con tomate—a crisp slice of bread topped with grated tomatoes—this recipe replaces the bread with a sizzling hot chicken cutlet. The result is as great as you might expect: the breaded chicken soaks up those flavorful tomato juices while creating an inviting contrast between temperatures and textures. Tomatoes do all the heavy lifting in this recipe, so whatever you do, get good, juicy, ripe tomatoes. Enjoy every bite and please come back to tell me all about it in the comments! Pair with a green salad, roasted potatoes, or, simply, a glass of wine.
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Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Makes 4 servings
Watch the recipe video tutorial here
4 to 6 ripe, juicy medium-sized tomatoes, halved, such as heirloom or beefsteak tomatoes, or enough to get 2 1/2 cups of tomato pulp
2 tablespoons extra-virgin olive oil
1 garlic clove, grated
Salt
4 lightly pounded chicken cutlets (about 2 large chicken breasts, halved and pounded)
Salt, pepper, 1/2 chicken bouillon cube
1/3 cup all-purpose flour, plus more as needed
2 eggs
1 cup breadcrumbs, plus more as needed
3 cups of oil, for frying, such as extra-virgin olive oil or sunflower oil
Make the tomato topping: Place a large mesh strainer over a bowl. Using the coarse side of a box grater, grate the tomatoes—cut-side touching the grater—over the mesh strainer, leaving the skin behind. Add the pulp to a medium mixing bowl. Add the olive oil, garlic and salt and stir to combine.
Make the chicken cutlets: Season the chicken with salt, pepper and the crumbled bouillon cube all over. Dip each cutlet in flour, then egg, then breadcrumbs and set aside on a clean tray or plate.
Heat a 2-inch-deep oil bath in a deep pan or cast iron skillet over medium heat, to 375°F (190°C). Adjust the heat as needed to maintain this temperature.
Cook a cutlet at a time for about 8 minutes, flipping the chicken halfway through. Repeat with the remaining cutlets. You can keep them warm, by placing them on a cooling rack, over a sheet pan in the oven at 250°F (120°C) while frying the rest.
Serve the cutlets hot and dollop of the tomato mixture on top right before serving, plus a drizzle of olive oil and a bit of salt. The tomato juices will seep into the breadcrumbs (yum), so the cutlets won’t hold their crunch for long after that, that’s why they’re best served fresh.
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