BONELESS BREAST PARMESANServes 4
To get the best flavor from the tomatoes, make sure your
supermarket doesn't store them on the chilling shelf and
don't refrigerate them when you bring them home. Store
them at room temperature and use them soon after you buy
them.
1 roaster boneless breast or thin sliced boneless roaster
breast
1 1/4 teaspoons salt, divided
Ground pepper to taste
2 eggs, beaten
3/4 cup plain bread crumbs
3/4 cup grated Parmesan cheese
1/3 cup flour
1 pound fresh ripe tomatoes, chopped
1 small clove garlic, minced
3/4 cup olive oil, divided
2 tablespoons minced fresh basil or 2 teaspoons dried
Separate fillets from breast halves and then cut breast
halves in half, lengthwise. Place breast pieces between
sheets of plastic wrap and pound to 1/4" thickness to form
scaloppine. If using thin sliced breast, skip the previous
step. In a shallow bowl beat eggs with 3/4 teaspoon salt
and pepper. Place flour on a sheet of wax paper. On
another sheet of wax paper combine bread crumbs and
Parmesan cheese. Dredge cutlets in flour, dip in egg and
roll in bread crumb mixture. Refrigerate while making
sauce. In a small serving bowl combine tomatoes, garlic,
1/4 cup olive oil, basil and salt and pepper. In a large
skillet over medium-high heat, heat remaining oil. Add