Super yummy! I’m still mastering a cast iron skillet so only issues I had was in getting the chicken cooked correctly without blackening the bread crumbs.
I thought this was delicious! So did my husband and my 3 year old! The only thing I did different was to add a little salt and pepper to the chicken prior to dredging in the panko. The panko stayed crispy and the sauce was delicious! So simple to make! I made with zucchini noodles (and spaghetti for my son). We will certainly my be making this again!
This was so easy to make. We did leave the sugar out as we don't do anything with added sugar. Served this over pasta and add a salad and garlic bread. Perfect for when you have guests over and want to impress.
The Panko fell off the chicken and the bits burned in the skillet, I needed to keep adding olive oil so I used 1/4 cup of it in the end. Too much basil making my sauce overpowering it flavor. I suggest garlic should have been minced. When I mixed in the sauce all the blackened bits mixed in the sauce. It was a lot of trouble for an underwhelming dish. I will not make this again. I’ll stick to my bread crumb covered cutlets dipped in white wine first, bake cutlets in the oven where only a spritz of oil is needed for 15 minutes . I use my own sauce made with peeled tomatoes and 1 tsp crushed garlic and a tbs chopped basil and a sprinkle of salt and peppersimmer for 25 min. . Then continue with constructing the recipe, this takes less time,