This was a fun dish for me because it reminded me of the things that I loved to eat as a kid…Pizza and Chicken Parmesan! The Haloumi when melted reminds me of a salty version of Mozzarella, a perfect match for the tangy Sun-Dried Tomato.
“Acid Creates Depth of Flavor” -Michael Psilakis
Once I was able to grasp that philosophy of Mister Psilakis my cooking was elevated to another level, and I believe it will do the same for you. This recipe is in its early stages so it will probably change in the days and weeks to come…but I hope you like it so far.
2 medium sized Chicken Cutlets
2 triangles of Haloumi Cheese
6 Sun-Dried Tomatoes
1 ½ cups of Quality Chicken Stock
1 clove of Garlic sliced super thin
½ Shallot finely minced
¼ cup of White Wine
1 cup of AP Flour
½ a Lemon
1 tbsp Capers (Good but thinking about subbing for Dill next time)
Kosher Salt and Black Pepper
1. trim and pound out the cutlets to tenderize. Mince the shallot, slice the garlic.
2. season the cutlets with Salt and Pepper and lightly dust with flour.
3. fry off the cutlets until golden brown on each side. Degrease the pan leaving the cooked flour drippings in the pan.
4. add the butter, garlic, shallots, capers and sun-dried tomatoes. As soon as you smell the garlic begin to cook add the wine and let it reduce down by half.
5. add the chicken stock and place the haloumi on top of the cutlets. Cover with a lid until the chicken is cooked through, adding more chicken stock or water to the pan if necessary.
6. once the chicken is cooked through, remove from the pan and let your sauce thicken. Check for seasoning and add a few drops of fresh lemon juice.
7. place the chicken breast on a bed of rice or sautéed spinach and spoon the sauce and the sun-dried tomatoes on top of the chicken breast.