This dish is a medley of tastes and textures; a wonderful mix of warm and cold, healthy and light. With a minimum of prep work and my favorite method for making cutlets, I can enjoy this easily on a weeknight. Candles lit, slightly chilled white wine; perfect for end of summer alfresco dining. It almost sounds romantic; however, this dinner was only for me..but why not treat myself special!!!
Chicken & Eggplant Cutlets with Caprese Topping
4 boneless chicken breats, pounded to even thickness
1 large eggplant, peeled and sliced longwise into 1/2 inch slabs, 4 slices
1 1/2 cups fine breadcrumbs
1/4 cup parmesan cheese
salt & pepper
2 eggs beaten with 1 tablespoon milk
1 teaspoon dried oregano or fresh parsley
1 cup cherry or grape tomatoes, halved
8 oz fresh mozzarella, cubed
Preheat oven to 425 degrees. Line two baking sheets with foil or use a slipat. Lightly brush with olive oil. Creating a breading station, place the beaten eggs and milk in one pie plate and the breadcrumbs, parmesan cheese, salt & pepper in another. Begin with the eggplant and dip into the egg and then the breadcrumbs. Place the eggplant slices on one baking sheet. Continue with the chicken and place on another baking sheet. Drizzle lightly olive oil over all the cutlets. Put both into the oven and bake for approximately 20 minutes. The bottom of the chicken and eggplant should be nicely browned. Turn the cutlets over and return to oven to finish baking about another 15 minutes.
While the chicken and eggplant cutlets are baking, mix together the tomatoes and mozzarella, a pinch of salt and pepper to taste. Allow to marry the flavor and set aside until ready to plate.
To plate the dish, place arugula on each dinner plate. Drizzle on a little vinaigrette. Top with one eggplant cutlet and place a chicken cutlet on top of the eggplant. Spoon on the tomato and mozzarella dividing among the dishes. Drizzle on additional vinaigrette. Serve at once. Serves 4.