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

Chicken Escalopes with Cherry Tomatoes, Ricotta, and Mozzarella

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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).