Flavors by Alessandra

Toast the breadcrumbs:
1 In your large skillet, heat 1 teaspoon olive oil over medium heat. Add panko, and stir frequently for 2–3 minutes until golden and crispy. Add the Parmigiano and a pinch of salt. Remove and set aside in a bowl.
Sear the chicken:
3 In the same pan, add 1 tablespoon olive oil. Season chicken cutlets with salt and pepper, then sear for 2–3 minutes per side until golden and cooked through. Transfer to a plate and loosely cover.
Make the sauce:
5 Lower heat. Add 1 tablespoon butter or oil to the same pan. Stir in flour to make a roux, whisking 1–2 minutes until pale golden. Slowly whisk in the milk, and let simmer for 3–5 minutes until lightly thickened.
6 Stir in grated Parmigiano, lemon zest, and a pinch of salt. Return the chicken to the sauce and spoon sauce over to coat.
Make the tomato basil salad:
8 While sauce is simmering, toss tomatoes with olive oil, lemon juice, salt, and pepper in a small bowl.
Assemble:
10 Plate chicken with sauce, top with the tomato salad, and finish with a generous sprinkle of toasted breadcrumbs and fresh basil just before serving.