Crispy Chicken Cutlets With Tallegio Cheese And Prosciutto

Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor. Pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped. Place in a shallow bowl.

Beat the eggs and dip the cutlets first into the eggs, then into the breadcrumbs mixture and press with your fingertips to help the crumbs adhere. Refrigerate the chicken for one hour to allow the crumb coating to set.

To prepare the sauce, heat the olive oil in a small saucepan until hot. Add the garlic and cook just until it is sizzling. Add the cherry tomatoes, salt, pepper, and basil, and cook for about 10 minutes on low heat just until the tomatoes begin to soften and break down. Remove from the heat and set aside.

Preheat the oven to 400 degrees F.

To assemble the dish: Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top. Cook for 10 minutes until the cutlets are browned on one side and turn. Cook an additional 10 minutes or until the cutlets are cooked through. Place a slice of the cheese on top of each cutlet, and then return to the oven just until the cheese melts. Top with the prosciutto, and serve on individual plates with a scoop of the cherry tomato sauce on each plate.