Summer Chicken Saltimbocca

Serving: 2-3

INGREDIENTS

• 3 boneless, skinless chicken cutlets (about 3 oz each)
• 1 cloves garlic, whole
• kosher salt and black pepper
• ½ fresh basil
• 6 thin slices prosciutto
• 1 large egg, beaten
• 1 cups Panko bread crumbs
• 1 cups cherry tomatoes, halved
• 2 Tbsp extra virgin olive oil, plus more for cooking
• 1 tablespoons balsamic vinegar
• 1 tablespoons fresh thyme leaves
• zest of 1/2 lemon
• 1 ball burrata cheese, torn, more if desired

PREPARATION

1. Place the eggs and Panko in separate shallow bowls.

2. Rub the chicken with garlic and season with salt and pepper. Working with 1 cutlet at a time, press 2 basil leaves on top of each cutlet. Wrap 2 pieces of prosciutto around each cutlet to secure the basil. Dredge both sides of the chicken through the egg and then through the Panko, pressing gently to adhere. Place the chicken on a plate.

3. To make the marinated tomatoes. In a bowl, toss together the tomatoes, 3 tablespoons olive oil, the balsamic vinegar, fresh basil, the thyme, lemon zest, and a pinch of salt.

4. Heat a few tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Carefully flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a plate and season with salt.

5. Serve the chicken warm topped with torn burrata and marinated tomatoes. ENJOY!