A few weeks ago I harvested the last of our cherry tomatoes from the garden. They are my second “most missed produce” from my garden in the winter – after the herbs of course! Today I’m sharing these last few cherry tomatoes with you in a recipe for pan-fried chicken paillard with a cherry tomato panzanella salad. It is so tasty, and even better: so simple!
Not only does this recipe call for some deliciously plump cherry tomatoes, it also calls for “2 chicken breasts, butterflied in half and pounded thin.” Which means I get to pull out a heavy-bottomed sauce pot and take out my frustrations from the week on some meat!
The chicken breast is then dredged in a traditional assembly line of flour, egg wash, and panko breadcrumbs before being pan-fried. For the salad, I kept it simple and traditional in order to really highlight the flavor of the tomatoes. Seriously, if you have never grown cherry tomatoes in your garden, please do it this summer! A store bought cherry tomato will never compare to a “just-picked-off-the-vine-10-minutes-ago” cherry tomato. Never!
Related: Grilled Cherry Tomato and Basil Crostini with Whipped Burrata and Balsamic Glaze
This recipe is also great for balsamic-lovers like myself and my fiancé. An extra bonus tip for others like us: use your favorite thick balsamic glaze to top off the dish for an even tangier finish!
Let me know what you think of this recipe by commenting below, or if you made the recipe be sure to tag @thecharmingdetroiter on Instagram for a chance to be featured!
- 1 cup all purpose flour
- 1 egg
- 3 tbsp. milk
- 1 cup panko bread crumbs
- 2 chicken breasts, butterflied in half and pounded thin
- Kosher salt
- Black pepper
- Olive oil
- 2 1/2 cups crusty bread, cut into small cubes
- 2 cups arugula, packed
- 1 pint cherry tomatoes, halved
- 8 oz. mozzarella pearls (or other type of fresh mozzarella, cubed into bite-size pieces)
- 2 tbsp. capers
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- For the chicken, fill a shallow bowl with flour. Fill a second shallow bowl with the eggs and milk, lightly beaten together. Fill a third shallow bowl with the panko bread crumbs. Generously salt and pepper each bowl.
- Coat each piece of chicken in the flour, followed by the egg/milk wash, and finally the breadcrumbs. Lay the chicken slices on a sheet pan and allow to sit for 15-20 minutes while you prepare the salad.
- Preheat broiler to high heat. In a large bowl, toss bread with some olive oil, salt, and pepper to season. Spread in one layer over a baking sheet. Toast under the broiler for 1-2 minutes, until golden brown. Be careful to watch the bread so that it does not burn. Allow to cool to room temperature.
- To a large bowl, add arugula, croutons, cherry tomatoes, mozzarella, and capers. Toss to combine. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
- To cook chicken, heat a few splashes of olive oil in a large nonstick skillet over high heat. Working in batches, cook two pieces of chicken at a time for about 2-4 minutes per side, until fully cooked inside and crispy golden on the outside.
- To assemble dish, place one piece of chicken pillared on a plate. Top with a large scoop of panzanella salad. Drizzle with extra balsamic vinegar or balsamic glaze, if desired. Enjoy!
