For added texture and taste just before serving… we garnish our cutlets with Just Simply… Cuisine’s building blocks of toasted breadcrumbs and slow roasted tomatoes.
For the Chicken…
Preheat oven to 400/425 degrees Fahrenheit. Season cutlets with sea salt and freshly ground peppercorns.
In a cast iron skillet… melt equal amounts of unsalted butter and olive oil… enough to liberally coat your cutlets. Take the skillet off the heat, let it cool for a few minutes and stir in a large spoonful of chopped garlic.
On a platter, mix equal parts breadcrumbs and parmesan with a generous pinch of chopped parsley.
Dip cutlets one-by-one into the butter/olive oil coating them well on both sides. Next, dredge cutlets in the breadcrumb mixture and move to a platter until all cutlets are prepped. Return cutlets to the skillet.
Place skillet on the lowest shelf of your preheated oven and roast cutlets for about 20 minutes… the cooking time depends on the number of cutlets nestled in the skillet and the thickness of the cutlets… watch until they start to brown and sizzle. Flip the cutlets and roast 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!
