Total Time
40mins
Prep 15 mins
Cook 25 mins

Instead of buying chicken cutlets (expensive!), pound boneless, skinless breasts to the desired thickness.

Ingredients Nutrition

Directions

  1. Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides.
  2. Heat 1 1/2 tsp oil in a 12-inch skillet of medium heat. Add half the chicken and cook until golden and cooked through, 2-3 minutes on each side. Transfer to plate; cover with foil to keep warm. Repeat with remaining chicken.
  3. Add drained tomatoes, garlic, olives, vinegar, red pepper, and 1/3 cup of the tomato liquid. Cook 2 minutes, stirring occasionally until slightly thickened.
  4. removed from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.

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