Name: Chicken Cutlets With Burst-Tomato Sauce
Total time: 45 minutes
Yield: 4 servings
Ingredients: ¼ cup plus 6 Tbsp. (or more) extra-virgin olive oil, divided; 2 tsp. fennel seeds; 2 tsp. mustard seeds; ¼ cup all-purpose flour; 4 skinless, boneless chicken breasts, patted dry; Kosher salt, freshly ground pepper; 1½ lb. cherry tomatoes; 3 garlic cloves, finely grated; 1 2"-piece ginger, peeled, finely grated; 1 Tbsp. red wine vinegar; Cilantro leaves with tender stems (for serving)

Chicken Cutlets With Tomato Sauce on a white plate

Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Emma Fishman

Bright, punchy, and fragrant, this compote is a versatile way to use up a surplus of cherry tomatoes—whether you’re working with the juiciest bounty of peak summer or a few less-flavorful off-season pints. Whole spices bloomed in olive oil, bold aromatics, and a dash of red wine vinegar turn warm burst tomatoes into a sauce you’ll want to spoon on everything from fish to pork chops to grain bowls. Here it’s draped over a craggy chicken cutlet seared to golden perfection.

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What you’ll need

Meat Tenderizer
$18 $12 At Amazon
Potato Masher
$16 $11 At Amazon
Large Skillet
$90 At Amazon
Microplane
$17 At Amazon
Small Saucepan
$160 At Amazon
Medium Bowl
$29 At Amazon

Recipe information

Total Time
45 minutes
Yield
4 servings

Ingredients

¼ cup plus 6 Tbsp. (or more) extra-virgin olive oil, divided

2 tsp. fennel seeds

2 tsp. mustard seeds

¼ cup all-purpose flour

4 skinless, boneless chicken breasts, patted dry

Kosher salt, freshly ground pepper

1½ lb. cherry tomatoes

3 garlic cloves, finely grated

1 2"-piece ginger, peeled, finely grated

1 Tbsp. red wine vinegar

Cilantro leaves with tender stems (for serving)

Preparation

Step 1
Heat ¼ cup extra-virgin olive oil in a small saucepan over medium-high. Add 2 tsp. fennel seeds and 2 tsp. mustard seeds; cook, swirling pan, until fragrant and oil around seeds is sizzling, about 1 minute. Transfer spiced oil to a medium heatproof bowl.
Step 2
Place ¼ cup all-purpose flour on a large plate. Working one at a time, place 4 skinless, boneless chicken breasts, patted dry, between 2 large sheets of wax paper or plastic wrap. Using a meat mallet or rolling pin, pound on a surface to ¼" thick. Season cutlets all over with kosher salt and freshly ground pepper, then press into flour to lightly coat on both sides.
Step 3
Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil to pan between batches if needed, cook cutlets until golden underneath, about 3 minutes. Turn over and cook on other side until cooked through, 1–2 minutes. Transfer to a plate.
Step 4
Heat remaining 3 Tbsp. extra-virgin olive oil in same skillet over medium-high. Arrange 1½ lb. cherry tomatoes in a single layer and cook, undisturbed, until blistered underneath, 1–2 minutes. Season with a big pinch of salt and cook, shaking pan occasionally, until softened, 1–2 minutes. Using a potato masher or spoon, carefully press down on tomatoes to burst and release seeds. Cook, stirring, 30 seconds, then transfer tomato sauce to bowl with spiced oil. Stir in 3 garlic cloves, finely grated, one 2"-piece ginger, peeled, finely grated, and 1 Tbsp. red wine vinegar; season with more salt if needed.
Step 5
Place a chicken cutlet on each plate. Spoon some tomato sauce over and top with cilantro leaves with tender stems.