Chicken breast wrapped in prosciutto ham with basil, breaded in breadcrumbs, then fried in olive oil until slightly golden and crunchy. Each piece of chicken is served with marinated cherry tomatoes, honey-mustard sauce, and Parmesan cheese.
A tasty, summer and light dish that you will surely like and will remind you of summer holiday memories on September evenings.
for 4 people
- 2 boneless, skinless chicken breasts, cut into two thinner ones to make 4 thinner chicken chops
- 2 cloves of garlic
- salt and black pepper
- fresh basil leaves
- 8 slices of prosciutto
- 3 large eggs, beaten
- bread crumbs
- olive oil for frying
- 2 cups of cherry tomatoes
- 1/2 red onion
- 1/4 cup extra virgin olive oil
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of dried thyme
- zest of 1 lemon
- grated Parmesan cheese for serving
mustard sauce (sweet and sour)
- 2 tablespoons of olive oil
- 1 teaspoon of mustard
- 1 teaspoon of honey
- 1/2 teaspoon lemon juice
- salt and pepper
Place the eggs and breadcrumbs in separate plates
Rub the chicken with crushed garlic, season with salt and pepper. Place 2 basil leaves on each cutlet. Wrap 2 pieces of prosciutto around each cutlet to secure the basil.
Coat the chicken in the egg and then in a roll. Arrange the chicken on a plate.
Prepare pickled tomatoes. In a bowl, combine tomatoes, diced red onion, 3 tablespoons olive oil, balsamic vinegar, fresh basil, thyme, lemon zest, and a pinch of salt.
Heat a few tablespoons of olive oil in a large pan. Add chicken and fry until bottom is golden brown, about 3-4 minutes. Carefully turn the chicken over and fry on the other side until golden brown, about 3-4 minutes. Transfer to a plate.
Prepare the sauce: mix the oil with a teaspoon of mustard, a teaspoon of honey and lemon juice. Season with salt and pepper.
Serve the chicken warm, topped with mustard sauce with pickled cherry tomatoes and sprinkled with coarsely grated Parmesan cheese.
Enjoy your meal!