Name: Chicken Escalopes with Cherry Tomatoes, Ricotta, and Mozzarella
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: All-purpose flour - ½ cup; Egg, beaten - 1 large; Panko bread crumbs - ½ cup; Grated Parmesan cheese - 2 tablespoons; Skinless, boneless chicken breast halves - 2 (5 ounce); Salt and cracked ground black pepper to taste - 2 (5 ounce); Vegetable oil, or more to taste - 1 tablespoon; Cherry tomatoes, halved, or more to taste - ¼ cup; Shallots, sliced - 3 medium; Taco seasoning, or to taste - ¼ teaspoon; Ricotta cheese, or to taste - 2 tablespoons; Shredded mozzarella cheese, or to taste - ¼ cup; Olive oil, or to taste - 1 tablespoon

Ingredients for - Chicken Escalopes with Cherry Tomatoes, Ricotta, and Mozzarella

1. All-purpose flour ½ cup

2. Egg, beaten 1 large

3. Panko bread crumbs ½ cup

4. Grated Parmesan cheese 2 tablespoons

5. Skinless, boneless chicken breast halves 2 (5 ounce)

6. Salt and cracked ground black pepper to taste 2 (5 ounce)

7. Vegetable oil, or more to taste 1 tablespoon

8. Cherry tomatoes, halved, or more to taste ¼ cup

9. Shallots, sliced 3 medium

10. Taco seasoning, or to taste ¼ teaspoon

11. Ricotta cheese, or to taste 2 tablespoons

12. Shredded mozzarella cheese, or to taste ¼ cup

13. Olive oil, or to taste 1 tablespoon

How to cook deliciously - Chicken Escalopes with Cherry Tomatoes, Ricotta, and Mozzarella

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.

2 . Stage

Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.

3 . Stage

Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.

4 . Stage

Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.

5 . Stage

Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.

6 . Stage

Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.

7 . Stage

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).