Servings
4
Prep Time
10
Cook Time
15
Total Time
25
Ingredients
1 lb chicken cutlets2 large eggs, beaten
1/4 c gluten free flour
salt & pepper to taste
8 tbs salted butter
2 tbs + 2 tbs olive oil
1 pint cherry tomatoes
4 garlic cloves, minced
2 tbs fresh thyme
a pinch of crushed red pepper flakes
2 lemons, juiced
1/2 c basil, chopped
4 oz fresh mozzarella
Instructions
- Place the egg and flour in separate shallow bowls. Season the chicken with salt and pepper. Dunk the chicken into the egg, coating evenly and then dredge the chicken through the flour. Place on a separate plate and set aside.
- Using a large oven safe skillet set on medium-high heat, heat up 2 tbs olive oil. Add in the minced garlic, tomatoes, thyme, red pepper flakes, and salt & pepper to taste. Cook for about 5 minutes or until the tomatoes start to pop. Remove from heat and transfer tomatoes to plate.
- Using the same skillet, melt together 2 tbs olive oil and 4 tbs butter. Add in the chicken and cook for about 3-5 minutes, until the bottom is a golden brown. Flip the chicken over, and then add the remaining butter, cook for another 3-5 minutes or until the internal temperature reaches 165 degrees. Remove from heat.
- Add in the tomatoes and the mozzarella to the skillet. Keep heat on for 1-2 minutes until mozzarella starts melting and remove from heat. Sprinkle on tons of fresh basil. Serve and enjoy!
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