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Chicken Cutlets with Bell Pepper Ragout

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Serves 4

  • by from Fine Cooking
    Issue 111

Broiled peppers, tomatoes, and onions become a luscious topping for quickly sautéed chicken breast cutlets. The fried caper garnish adds a crisp, salty note.

  • 1 1/4 lb. ripe plum tomatoes (6 to 8), cored, halved lengthwise, and seeded
  • 1 medium red or orange bell pepper, seeded and cut into 3/4-inch pieces
  • 1 medium yellow bell pepper, seeded and cut into 3/4-inch pieces
  • 1 small yellow onion, cut into medium dice
  • 1/2 cup extra-virgin olive oil
  • 1/4 tsp. piment d’Espelette or 1/8 tsp. cayenne
  • Kosher salt and freshly ground black pepper
  • 1 medium clove garlic, mashed to a paste with 1/2 tsp. kosher salt
  • 3/4 cup all-purpose flour
  • 1 1/2 lb. boneless, skinless chicken breast halves, sliced into cutlets 
  • 2 Tbs. nonpareil (small) capers, rinsed and patted dry

Position a rack 6 inches from the broiler element and heat the broiler on high.

Line a heavy-duty rimmed baking sheet with foil. Put the tomatoes cut side up on one side and the peppers and onion on the other side. Drizzle everything with 3 Tbs. of the olive oil and sprinkle with the piment d’Espelette, 1 tsp. salt, and 1/4 tsp. pepper. Toss the peppers and onions. Broil until the tomatoes are collapsed, about 7 minutes. Flip the tomatoes, toss the peppers and onions, and broil until the tomato skins have large black spots and the peppers and onions are tender, about 5 minutes more.

Use tongs to pull the skins off the tomatoes. With a slotted spoon, transfer the tomatoes to a cutting board. Put the peppers and onions in a large bowl; add the garlic paste. Chop the tomatoes and add to the bowl with the other vegetables. Mix well, season to taste with salt and pepper, and keep warm.

Heat 1/4 cup of the olive oil in a 12-inch nonstick skillet over medium-high heat. Put the flour in a shallow pan. Season the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper; dredge in the flour. Working in 2 batches, cook the chicken, flipping once, until just cooked through, 2 to 3 minutes per side. Transfer the chicken to serving plates. Wipe out the pan. Heat the remaining 1 Tbs. olive oil and fry the capers over medium-high heat until they pop open and become crisp, about 2 minutes. Sprinkle them over the chicken. Serve with the ragout.

Serving Suggestions

Start the meal with a fresh Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing.

nutrition information (per serving):
Calories (kcal): 490; Fat (g): fat g 31; Fat Calories (kcal): 280; Saturated Fat (g): sat fat g 5; Protein (g): protein g 37; Monounsaturated Fat (g): 21; Carbohydrates (g): carbs g 15; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 1060; Cholesterol (mg): cholesterol mg 95; Fiber (g): fiber g 3;

Photo: Scott Phillips

My family loves this! It's always a big hit. Use the best tomatoes you can find.

I kicked-up the flavor by using some Penzeys Poultry seasoning and adding basil to the veggies. Turned out pretty tasty.

I too made this and found it disappointing. Would be better with Romesco sauce and the sautes peppers.

Substituted Gluten Free Baking Flour (Arrowood Mills). It was still amazing!

I made this and was quite disappointed! lacked flavor. If I would make it again, I would add some oregano and something else, I am not sure quite what.

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