This is a main stay in our home year around; and although we use backyard tomatoes from the garden throughout the summer months, during the off season we prefer WILD WONDER cherry tomatoes from our local WHOLEFOODS, miraculously bursting with juicy depth of flavor.

Schnitzel, Milanese…the techniques are similar, separated only by slight techniques based on locale. The Germans call it schnitzel, served with roast potatoes and fresh lemon; the Italian call it Milanese, fried with olive oil and smothered with fresh tomatoes, basil, syrupy olive oil, and cheek tightening balsamic vinegar; and Texans call it chicken fried chicken, served with mashed potatoes and creamy white gravy…delectable.

This ESSENTIAL CHICKEN SCHNITZEL is my amalgamation of all of the above; but feel free to alter to fit your specific desires and tastes. But be prepared - once you start, you won’t be able to stop, These crispy, brown morsels are also delicious when snagged cold, right from the fridge or toasted and served between a sweet yeast roll or brioche bun with a dab of mayo or Dijon mustard.

THE ESSENTIAL CHICKEN SCHNITZEL

Serves: 4 to 6 | Prep, Cook Time: 35 Minutes

INGREDIENTS

6 4-ounce skinless, boneless chicken thighs, pounded to 1/4-inch thickness

Kosher salt and freshly ground black pepper

1 cup all-purpose flour (for dredging)

1 tablespoon SPICY SESAME SPRINKLE

4 large eggs

1/2 cup whole milk

1 tablespoon TABASCO hot sauce

3 cups panko (Japanese breadcrumbs)

1/4 cup olive oil, plus 3 additional tablespoons

3 tablespoons unsalted butter

24 ounces WILD WONDERS assorted cherry tomatoes, halved

2 tablespoons balsamic vinaigrette

1 cup fresh basil, chopped

TECHNIQUE

Line a sheet pan with parchment paper. Season chicken thighs with salt and pepper. Place flour in a wide bowl or plate. Beat eggs, milk, and TABASCO to blend in a wide, shallow bowl. Place 3 cups panko with SPICY SESAME SPRINKLE in another wide, shallow bowl - mix until combined.

One at a time, add chicken thigh to the flour, shake off excess, then dip into egg mixture, turning to coat evenly; then dip thigh into bowl with panko-sesame mixture, pressing panko gently to adhere to chicken. Repeat until all thighs are prepped and transferred to prepared sheet pan.

Heat 1/4 cup olive oil and butter in a large skillet over medium-high heat (pan should be large enough to fry two thighs at the same time). Add 2 chicken thighs to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined sheet pan - then season with salt and pepper. Repeat until all 6 thighs are fried.

In a medium mixing bowl, combine halved WILD WONDER cherry tomatoes with 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, and chopped basil. Season with salt and pepper.

Serve fried chicken thighs covered with a generous portion of tomato-basil mixture.