Crispy Chicken Cutlet in a Cherry Tomato Wine Sauce with Buffalo Mozzarella

Directions

1. 1

   Add the olive oil on medium heat then the garlic. Let it simmer until just pre-golden and add the basil letting it pop, toss in the tomatoes.

2. 2

   Add flaky salt and a pinch of chilli flakes.

3. 3

   When the tomatoes start to soften and break down add the wine and turn up heat letting it reduce and deglaze.

4. 4

   Once it is at a beautiful saucy consistency swirl in the butter to give it a silky finish.

5. 5

   Cutlets are a flour, egg panko cooked in ample veg oil for 2-4 min per side.

6. 6

   Layer fresh mozzarella over it and toss under the grill to melt.

7. 7

   Serve on top of the sauce.