Lunch: Crispy Chicken Cutlets With Cherry Tomato Panzanella

Recipe by /contributors/alison-roman Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Crispy Chicken Cutlets With Cherry Tomato Panzanella

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1/4 small onion, thinly sliced
3 tablespoons distilled white vinegar, divided
Kosher salt, freshly ground pepper
6 tablespoons olive oil, divided
1 cup torn country-style bread, (from about 1/4 small loaf)
2 skin-on, bone-in chicken breasts
2 tablespoons vegetable oil
1 pound cherry tomatoes
Pinch of sugar
3/4 cup parsley leaves with tender stems

Instructions

Combine onion and 2 tablespoons vinegar in a small bowl. Season with salt and pepper; set aside.
Heat 2 tablespoons olive oil in a large skillet over medium-high. Add bread; season with salt and pepper. Cook, tossing, until golden brown, 5 –8 minutes. Transfer to a medium bowl. Wipe out skillet.
Using a thin, sharp knife, cut bones and cartilage from chicken breasts. Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper.
Heat 1 tablespoon vegetable oil in skillet over medium-high. Cook 1 chicken breast, skin side down, until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute more; second side will not brown. Transfer to a platter. Repeat with remaining cutlet and 1 tablespoon vegetable oil (no need to wipe out skillet).
Cut half of tomatoes in half. Heat 2 tablespoons olive oil in same skillet over medium-high. Add whole tomatoes; season with salt and pepper. Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes. Toss in sugar and remaining 1 tablespoon vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 tablespoons olive oil and toss. Serve chicken with panzanella spooned over.

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