March 13, 2010

Chicken Cutlets with Artichokes, Tomatoes, Olives & Capers

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By KSEE News

Story Published: May 26, 2009 at 8:09 AM EST

Story Updated: May 26, 2009 at 8:09 AM EST

Ingredients

4 6-ounce boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

½ cup all purpose flour

1 Large egg, beaten with 1 Tbsp. water

1 cup bread crumbs, preferable Panko

4 Tbsp clarified butter or canola oil

8 Baby artichokes, trimmed and blanched in salted water until tender

(you may substitute frozen or jarred artichoke hearts)

¼ cup pitted kalamata olives

2 Tbsp small capers, rinsed

4 roma tomatoes, peeled, seeded and quartered

¼ cup chopped Italian parsley

Juice of ½ lemon

Salt & freshly ground black pepper

Directions

One at a time, place each chicken breast in a zip-lock bag and pound with a mallet to a thickness of about ¼”. Season each piece generously with salt and pepper.

lace the flour, egg and bread crumbs on individual plates and coat each breast first in the flour, then egg, then panko to form a light breading on each.

Heat butter (or oil) in a large sauté pan over medium heat. Add the chicken breasts and cook until golden brown, about 3 or4 minutes on each side. Remove chicken from pan and keep warm.

Cut the articholkes in half and add to hot pan, ;cut side down. Add the olives and capers and cook until artichokes are nicely browned, about 2 to 3 minutes. Add the tomatoes, toss pan and cook another two minutes. Adjust seasonings.

Serve the chicken breasts on warm plates topped with the piping hot artichoke ragout.

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