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

Ingredients

• ½ cup all-purpose flour
• 2 tablespoons grated Parmesan cheese
• 2 (5 ounce) skinless, boneless chicken breast halves
• 1 large egg, beaten
• 1 tablespoon olive oil, or to taste
• ½ cup panko bread crumbs
• ¼ cup shredded mozzarella cheese, or to taste
• salt and cracked ground black pepper to taste
• 1 tablespoon vegetable oil, or more to taste
• ¼ cup cherry tomatoes, halved, or more to taste
• 3 medium shallots, sliced
• ¼ teaspoon taco seasoning, or to taste
• 2 tablespoons ricotta cheese, or to taste

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).