chicken cutlets with pan charred tomatoes

by Chen


My updates have slowed down a bit.

In the past two years, I did weekly posts if there was no exam or vacation. Recently, I’m considering making some change. It’s not that I cook less often. I guess it’s better to have “something” in my dishes–either inspiring or impressive.

Still trying. Will figure it out.


chicken cutlets with pan charred tomatoes
Makes 2 servings

12 oz chicken breast cutlets, pounded into 1/4-inch slices
1/4 cup flour
1 tbsp olive oil
2 tomatoes, cut into wedges
1/4 cup white wine (NOT cooking wine)
2 tbsp chopped parsley leaves
salt and black pepper

Sprinkle the chicken with salt and pepper. Dredge the chicken in flour and shake off the excess. Set aside.

Heat the oil in a large nonstick skillet over medium heat. When it is hot, arrange the cutlets in the skillet in a single layer. Sear both sides until golden brown. Remove from the skillet.

Add the tomatoes to the skillet, cut side down. Turn once until cut sides are charred and wilted. Pour in the white wine. Return the chicken to the skillet. Add salt and pepper to taste. While the liquid is almost cooked off, stir in parsley. Serve warm.