Categories: Chicken
Ingredients
- 6 tbsp. unsalted butter
- 6 tbsp. olive oil
- 2 oz. thinly sliced pancetta
- 1/2 cup finely chopped yellow onion
- 1 tbsp. minced garlic
- 1/2 cup dry vermouth
- 2 to 2 1/2 lbs. vine-ripened tomatoes, preferably heirloom, roughly chopped
- 1 tbsp. chopped fresh basil
- 1 tsp chopped fresh parsley
- 1 tsp chopped fresh oregano
- 1 tsp crushed red pepper
- 1 cup all-purpose flour
- 1 cup plain dry breadcrumbs
- 2 tbsp. Emeril's Creole Seasoning
- 1 large egg
- 1/2 cup milk
- 8 thin chicken cutlets
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup finely grated Parmigiano-Reggiano
- 8 oz. mozzarella cheese, thinly sliced
Directions
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Heat 1 tbsp. of the butter with 1 tbsp. of the oil in a medium saucepan over medium heat. When the butter sizzles, add the pancetta and cook, stirring as needed, until crisp. Transfer to a paper towel-lined plate. Add the onion and cook, stirring, until it is softened, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the vermouth, increase the heat to high, and cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Add the tomatoes, herbs, and red pepper. Bring to a boil. Reduce the heat to medium-low, stir in the pancetta, and simmer until the sauce thickens slightly, stirring occasionally, about 20 minutes. Keep warm until ready to use. Preheat the broiler.
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Place the flour and breadcrumbs each in a shallow bowl and season each with 1 tbsp. Creole seasoning. Beat together the egg and milk in a shallow bowl. Working with one cutlet at a time, first dredge it in the flour, coating it completely on both sides and tapping off any excess. Dip both sides in the egg wash, coating the cutlet completely. Dredge both sides in the breadcrumbs. Repeat the process for the rest of the cutlets.
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Heat the remaining 5 tbsp. each butter and oil in a large heavy-bottomed skillet over medium-high heat until sizzling. Add the chicken and cook until golden, about 2 minutes per side. Transfer chicken to ovenproof platter, and sprinkle cutlets with salt and pepper.
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Spoon the tomato sauce over each cutlet, then top with a sprinkling of Parmigiano and a slice of mozzarella. Place the platter under the broiler until the cheese is slightly melted and starting to brown, 2-3 minutes. Serve immediately.