Chicken Parmgiana

Chicken cutlets were pounded down under plastic wrap with a meat mallet to thin them out a bit. They were then soaked in seasoned low fat buttermilk and dredged in panko breadcrumbs before being fried for color and finished in the oven. The tomatoes had a light coating of olive oil applied and then seasoned with kosher salt and onion powder, roasted at 400º and then laid on top of the chicken. The mozz was hand sliced and put on top of the tomatoes and thrown under the broiler until bubbling. The plate was finished with a drizzle of extra virgin olive oil and fresh cracked pepper.