Chicken Escalopes with Cherry Tomatoes, Ricotta, and Mozzarella

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.

2. Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.

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.

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.

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.

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.

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).

Cook's Note:

Please don't use pre-ground pepper. Cracking your own pepper gives better flavor and gives the dish that additional lift.