Chicken Cutlets with Basil Chimichurri

Directions

1. In a small mixing bowl, combine the garlic, parsley, and basil. Add red wine vinegar and olive oil, then season with salt, pepper, and crushed red pepper if using. Mix well and set aside.

2. Set up a dredging station by whisking the eggs and seasoning them with Blackstone Tuscan Herb Seasoning in one shallow dish. In a second shallow dish, mix the panko breadcrumbs, plain breadcrumbs, Parmesan cheese, and additional Tuscan Herb Seasoning.

3. Slice each chicken breast in half horizontally and pound each piece thin. Coat each cutlet in the egg wash, then dredge in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to adhere. Repeat until all cutlets are coated.

4. Preheat your Blackstone griddle to medium or medium-low heat and drizzle oil on the griddle. Lay the chicken cutlets on the griddle and shallow fry for 3-4 minutes per side, or until golden brown and cooked through, adding more oil as needed.

5. Place the cherry tomatoes on the griddle, drizzle with oil, and season with Blackstone Tuscan Herb Seasoning. Toss to cook evenly until the tomatoes start to burst, then remove from the griddle.

6. Plate the chicken cutlets and top with basil chimichurri, burrata cheese, and blistered tomatoes. Drizzle with balsamic glaze and enjoy!