For added texture and taste just before serving… we garnish our Wagshal’s cutlets with Just Simply… Cuisine’s building blocks of toasted bread crumbs and slow roasted tomatoes.
For the Chicken…
We preheated our oven to 400/425 degrees and seasoned our cutlets with sea salt and freshly ground peppercorns. In a roasting pan… we melted equal amounts of butter and olive oil… enough to liberally coat our cutlets. We then took our roasted pan off the heat, let it cool for a few minutes and then stirred in a large spoonful of chopped garlic.
We then dipped our cutlets one-by-one into our melted mixture and then coated them well on both sides with a mix of breadcrumbs and chopped parsley. We slipped them into our hot oven on the 2nd lowest shelf and roasted them for about 15 minutes… the cooking time depends on the thickness of the cutlets… watch until they start bubbling. We then flipped the cutlets and roasted them for another 5 to 10 minutes.
To Serve…
Balance flavors with Maldon sea salt flakes and freshly ground pepper, anoint with fresh lemon juice, garnish with toasted bread crumbs and slow roasted tomatoes, and finish with chopped parsley and finely grated Pecorino. YUM!
