Pink Caesar Chicken Cutlets
chicken cutlets / mains / nonnie
Wondering what to do with that huge tray of chicken cutlets you just made? Let me help you!
This Pink Caesar Chicken Cutlet is basically a Caesar salad dressed up for a night out. Crisp radicchio, watermelon radish, and fresh radishes are tossed in a creamy, mayoless and eggless Caesar dressing, then loaded with crispy prosciutto, shaved Parmesan, and buttery toasted breadcrumbs for plenty of crunch.
It all gets piled high on top of a thin, golden, extra-crispy chicken cutlet, because apparently croutons just weren’t enough. It’s salty, tangy, crunchy, fresh, and ridiculously good. The prettiest pink Caesar you’ll ever eat!
Here are the Ingredients for this Buttery Burst Tomato Pasta:
Chicken Cutlets - click for full recipe, tips and tricks
Vegetables - Radicchio, Radishes, Watermelon Radishes, Lemon, Chives, Thyme
Seasonings - Salt, Pepper
Dairy - Parmesan, Butter,
Pantry - Italian Breadcrumbs, Anchovy Paste
Meat - Prosciutto
Buttery Burst Tomato Pasta with Chicken Cutlets
A silky butter tomato sauce made from jammy summer tomatoes, tossed with angel hair, Parmesan, and fresh basil!
Ingredients
- 3-4 cups mix of tiny tomatoes (I used sungold, cherry, and pink)
- 1 stick of butter, divided in half
- 1 tbsp olive oil
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 1/2 cup fresh basil, chopped loosely
- 1/2 lb angel hair pasta
- 1/2 - 1 cup pasta water
Instructions
- Boil salted water for your angel hair pasta. You don't need to boil it yet, since angel hair cooks quickly.
- Melt hald the butter and olive oil in your large sauté pan until slightly browned. Make sure to store the other half of the butter in the fridge to keep cold.
- Add the whole tomatoes, toss and cook for 5 minutes. Then add the garlic, salt, and pepper, cook for another 3 minutes.
- Cover and turn heat slightly lower. Stir occasionally, but let the tomatoes cook down for about 7-9 minutes until they are burst and jammy. If some haven't burst yet, you can help them to with the back of your wooden spoon.
- Remove the cover and turn off the heat. Let the tomatoes cool down. Reserve about 1/2 cup of the tomatoes and set them aside. Add everything else to a blender and blend until smooth, about 3 minutes.
- Start cooking your angel hair.
- Add the sauce back into your pan on low. Reserve a 1 cup of salted pasta water. Add about 1/4 cup of salted pasta water to the sauce and cook until the pasta is al dente and ready to be drained.
- Add drained al dente pasta to the sauce and turn off the heat. Add the rest of the cold butter, fresh basil and a 1/4 cup of pasta water to the pasta and mix until everything is incorporated and your pasta is coated with that silky, buttery tomato sauce. If needed, add more pasta water.
- Serve the pasta alongside chicken cutlets and top the dish with some of the silky sauce, fresh basil, and some spoonfuls of those reserved burst cherry tomatoes. Enjoy!
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