Battered Cutlets with Sungolds and Olives

BY: COLU HENRY

This recipe serves 4 people.

INGREDIENTS

For the chicken:

2 boneless, skinless chicken breasts, about 1½ pounds 

Kosher salt, to taste

3 large eggs

⅓ cup grated Pecorino

¼ cup finely chopped parsley 

Flour, for dredging 

Olive oil, for frying 

For the tomato salsa:

2 pints sungold or other small pretty tomato varieties, halved 

1 cup Castelvetrano olives, crushed with the back of a knife, pits removed and discarded 

1 small red onion, thinly sliced 

¼ cup parsley leaves picked 

¼ cup olive oil 

2 teaspoons sherry vinegar, plus more to taste

Kosher salt, to taste

Freshly ground black pepper, to taste

Flaky salt, to taste

DIRECTIONS

With a sharp knife, butterfly the chicken lengthwise so you have four pieces total.

Place a piece of parchment or plastic over the top of the chicken and pound with a mallet or a rolling pin, until they are about ¼ inch thick.

Season with salt. 

In a wide shallow bowl, whisk together the egg, Pecorino, and parsley, and season lightly with salt and black pepper.

Add flour to another wide shallow bowl. 

Heat a 12-inch skillet over medium heat, and add a few big glugs of olive oil, it should be about ⅛ inch thick as you’re shallow frying.

Test to make sure the olive oil is hot enough by adding a few pinches of flour – when they sizzle, you’re ready.

Working one at a time, dredge the cutlet in the flour, shaking any excess flour off. Then, dip the cutlet into the egg and cheese mixture, and add to the pan (away from you!).

You should be able to get two in the pan at once. Cook until the outside is golden and the chicken is cooked through, 3 to 4 minutes per side.

Repeat with remaining two cutlets.

Transfer the chicken to a paper towel-lined plate and sprinkle with flaky salt.

Meanwhile, make your salsa: in a large bowl, combine the tomatoes, olives, onion and parsley leaves. Stir in the olive oil and vinegar and season with salt and pepper.

Taste and adjust with more vinegar and salt as needed. 

Transfer the cutlets to a large platter and spoon the salsa over top. Finish with a few pinches of flaky salt, and serve immediately.