Grated hard cheese, like Parmigiano-Reggiano, makes a great addition to panko for breading chicken. Olives and diced tomatoes combine for a zesty sauce. Choose whatever olives you like best. For a milder taste, I love Castelvetrano olives; for a stronger taste, go for Kalamata.
Ingredients
- 3 tablespoons whole wheat flour
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 2 large eggs, well beaten
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 cup panko or fine fresh breadcrumbs
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 4 boneless, skinless chicken breasts cut scallopini-style (see Healthy Ingredient in our weekly newsletter)
- 4 ounces mushrooms, sliced
- One 28-ounce can diced tomatoes
- 1 cup pitted olives
- 1/4 cup chopped fresh basil
- 1 tablespoon capers with their brine
- 1 tablespoon balsamic vinegar of Modena, such as Condimento Barili Exclusivi, plus more for drizzling
Directions
Step 1
Set out three glass pie plates or wide bowls. In one, add and mix the flour, salt, and pepper; in another, place the beaten eggs; and in the third, add and mix the grated cheese and breadcrumbs.
Step 2
Heat a large frying pan over medium heat. When hot, add the olive oil and, working quickly, dip a chicken piece in the flour, then the egg, and then in cheese-breadcrumbs, and add to the pan. Repeat with as many pieces as will fit without crowding; if necessary, cook in two batches. Sauté until the undersides are brown and crispy, about 5 minutes, then flip and continue to sauté until cooked through, about another 3 minutes or until an instant-read thermometer reads 165°F. Add the mushrooms to the pan and sauté lightly.
Step 3
If you cooked the chicken in batches, return them all to the pan. Add the tomatoes with all their juice, the olives, basil, capers, and brine and bring to a low boil. Cook for 5 minutes, using a spatula to scrape up any fond on the bottom of the pan. Drizzle on the vinegar and serve. Pass more vinegar and olive oil for drizzling.
Yields 4 servings