heat Half a cup of extra virgin olive oil In a small saucepan over medium-high. Add 2 tsp. vinyl seeds And 2 tsp. Mustard seeds; Cook, in a pie tin, until fragrant and oil releases around the seeds, about 1 minute. Transfer the seasoned oil to a medium-high bowl.
place cup all-purpose flour on a large plate. Work at one time and place 4 boneless, skinless chicken breasts and dry jam, between two large sheets of wax paper or plastic wrap. Using a meat mallet or rolling pin, pour onto surface until thick. kosher salt And freshly ground pepperthen press the flour to coat it lightly on both sides.
heat 3 tbsp. Extra virgin olive oil In a large skillet over medium-high. Working in 2 batches and adding more oil in skillet between batches if needed, cook cutlets until golden underneath, about 3 minutes. Flip and cook on the other side until cooked through, 1 to 2 minutes. Transfer to a plate.
residual heat 3 tbsp. Extra virgin olive oil In same skillet over medium-high. arrange 1½ pounds of cherry tomatoes in a single layer and cook, undisturbed, until flaky underneath, 1 to 2 minutes. season with a A big pinch of salt and cook, shaking pan occasionally, until softened, 1 to 2 minutes. Using a potato masher or spoon, gently press down on the tomatoes to burst and release the seeds. Cook, stirring, for 30 seconds, then transfer the tomato sauce to a bowl with the seasoned oil. stir in 3 finely grated garlic clovesAnd 1 piece ginger 2 inches in diameter, peeled, finely gratedAnd 1 tbsp. Red wine vinegar; Season with more salt if needed.
Put a chicken cutlet on each plate. Put a little tomato sauce on top and spread it on top Coriander leaves with thin stems.