Chicken Escalopes with Cherry Tomatoes, Ricotta, and Mozzarella
Butterflied chicken breasts are breaded, seared, and finished in the oven with a tasty topping of cherry tomatoes, ricotta, and mozzarella in this easy escalope recipe for two.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
632 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
Step 2
Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
Step 3
Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
Step 4
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.
Step 5
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.
Step 6
Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
Step 7
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).
Ingredients
2 tablespoons grated Parmesan cheese
2 (5 ounce) skinless, boneless chicken breast halves
1 large egg, beaten
1 tablespoon olive oil, or to taste
salt and cracked ground black pepper to taste
1 tablespoon vegetable oil, or more to taste
3 medium shallots, sliced
2 tablespoons ricotta cheese, or to taste
0.5 cup all-purpose flour
0.5 cup panko bread crumbs
0.25 cup shredded mozzarella cheese, or to taste
0.25 cup cherry tomatoes, halved, or more to taste
