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Florentine Butter Chicken with Fresh Mozzarella, Burst Cherry Tomatoes and Crispy Shallots

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Ingredients
  

  • 3 eggs beaten
  • ¼ c. flour
  • 5 boneless skinless chicken cutlets
  • kosher salt and pepper
  • 6 tablespoons cold salted butter cubed
  • ¼ c. olive oil
  • 1 cup cherry tomatoes
  • 4 cloves garlic smashed
  • 1 large shallot sliced into rings
  • 4 ounces fresh mozzarella cubed
  • ½ fresh lemon
  • handful parsley chopped

Instructions
 

  • Preheat the broiler.
  • Place eggs in one dish and flour in another for dredging.
  • Season chicken with salt and pepper.
  • In a large cast iron, heat 2 T. olive oil.
  • When hot, add garlic, tomatoes, shallots, salt/pepper.
  • Cook 5 mins and transfer to a bowl.
  • Add 2 more T. oil to the skillet with 3 T. butter.
  • Dip cutlets in egg, then flour, then into the hot skillet..
  • Cook 4 mins to brown the bottom.
  • Flip cutlets and add 3 more T. butter.
  • Cook 4-5 mins basting the chicken with the butter.
  • Top the cutlets with the tomato mixtures, nestle the mozzarella between the cutlets and broil just a few minutes (2-3) to melt the cheese.
  • Remove and top with parsley.
  • Squeeze fresh lemon juice over the chicken and sauce.