INGREDIENTS
4
3-ounce, thin-sliced chicken cutlets (1/4 inch), thin
2 cups
Grape tomatoes
1/4 cup
Parsley
2
Eggs, large
3 tbsp
Dijon mustard
1 tbsp
Lemon juice, fresh
1 1/2 tsp
Cayenne pepper
1
Kosher salt
1
Pepper, Ground
1/3 cup
Olive oil
1 1/2 cups
Panko
1
Parmigiano-reggiano cheese