Tuscan Pan-Fried Chicken with Cherry Tomato Sauce & Basil Aioli

Preheat the oven to 375°F.

For the basil aioli, add the garlic, egg yolks, and lemon juice to a small blender (or food processor). Blend for 30 seconds. Add the basil and blend until roughly chopped. Slowly start to pour the oil into the blender while it’s running, alternating with one teaspoon of
water at a time until thickened and smooth. Season with salt to taste and refrigerate until ready to use.

For the tomato sauce, add the olive oil and garlic to a cold 10” saucepan. Turn the heat to medium. Once the garlic is sizzling, add the Tuscan Harvest and cherry tomatoes. Cook for about 8 minutes, stirring often and using a wooden spoon to smash the tomatoes. Reduce the heat to low and continue cooking for 15 more minutes until saucy. Stir in the butter at the end.

Meanwhile, for the chicken, set up 3 bowls – one with the flour and a pinch of salt, one with the eggs and dijon mustard (whisk to combine), and one with the panko, Tuscan Harvest, and parmesan (toss to combine). Place a wire rack inside of a sheet pan. Dredge the chicken through the flour, then the egg mixture, then the panko mixture. Place the chicken onto the rack once coated.

Heat a 12” skillet over medium heat. Add enough oil to come about 1⁄4” up the sides of the skillet. Once hot, place two of the chicken cutlets into the oil. Pan-fry for about 2-3 minutes per side until golden, lowering the heat if needed so they don’t burn. Transfer
the chicken back to the sheet pan. Repeat with the remaining chicken. Bake the chicken for 8-10 minutes until fully cooked through.

For the salad, add the arugula, shaves of parmesan, and extra-virgin olive oil to a bowl. Squeeze in half of the lemon and toss to combine.

To serve, spread a little basil aioli onto each plate. Place the chicken over top with a squeeze of lemon and pinch of flaky sea salt. Spoon the tomato sauce over the chicken and serve the salad alongside. Top with basil leaves and freshly cracked black pepper.