crispy pesto chicken with whipped feta and tomatoes

Lunch

Crispy Pesto Chicken with Whipped Feta & Tomatoes

These crispy chicken cutlets, flavored with pesto and topped with juicy burst tomatoes, are served with creamy whipped feta. Seek out feta cheese in brine and crumble it by hand for the best results. While we love the vibrant yellow color and sweet flavor of Sungold cherry tomatoes, any cherry or grape tomato will work well here.

Ingredients

2 ounces feta cheese in brine, drained and crumbled (about 1/2 cup)
1 clove garlic, grated
4 tablespoons whole-milk plain strained (greek-style) yogurt, divided
4 1/2 tablespoons extra-virgin olive oil, divided
2 teaspoons lemon juice, divided
2 teaspoons water plus 2 tablespoons, divided
1/3 cup all-purpose flour
1 1/2 cups whole-wheat panko breadcrumbs
1 large egg
3 tablespoons refrigerated basil pesto, divided
4 (4-ounce) chicken cutlets, patted dry
1/4 teaspoon salt, divided
2 cups sungold cherry tomatoes
1/2 teaspoon ground pepper
1/4 teaspoon aleppo pepper (optional)

Directions

Combine feta, garlic, 2 tablespoons yogurt, 1 tablespoon oil and 1 teaspoon lemon juice in a food processor; process until very smooth, about 1 minute, stopping to scrape down the sides of the bowl once or twice.
With the processor running, slowly stream in 2 teaspoons water through the chute; process until the mixture appears whipped, about 2 minutes, stopping to scrape down the sides of the bowl as needed. Add the remaining 2 tablespoons yogurt; pulse until incorporated, about 3 (1-second) pulses. Transfer the whipped feta to a medium bowl; cover and refrigerate until ready to use.
Place flour in a shallow dish and place panko in a separate shallow dish. Crack egg into a third shallow dish. Add 1 tablespoon pesto and 1 tablespoon water to the egg; whisk until combined. Working with 1 cutlet at a time, dredge in flour, turning to coat. Place the floured cutlet in the egg mixture; turn to coat, letting excess drip back into the dish. Place the cutlet in the panko; turn to coat, patting lightly to adhere. Place on a large plate. Repeat with the remaining cutlets.(Discard any remaining egg mixture, flour and panko.)
Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 2 breaded cutlets; cook, flipping once, until golden brown and crispy on both sides and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 6 minutes. (Reduce heat to medium-low as needed to prevent burning.) Transfer the cutlets to a clean plate; cover loosely with foil to keep warm. Repeat with another 1 1/2 tablespoons oil and the remaining 2 cutlets. Sprinkle the chicken with 1/8 teaspoon salt.
Wipe the skillet clean; heat the remaining 1 1/2 teaspoons oil over medium-high heat. Add tomatoes; cook, stirring occasionally, until starting to blister, about 5 minutes. Remove from heat; stir in pepper and the remaining 1 teaspoon lemon juice and 1/8 teaspoon salt.
Spread the whipped feta on a platter; sprinkle with Aleppo pepper, if desired. Arrange the chicken cutlets on top. Spoon the burst tomatoes over the chicken. Stir the remaining 2 tablespoons pesto and 1 tablespoon water together in a small bowl. Drizzle over the chicken.