Step 1

Season the chicken cutlets with Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper on both sides.

Step 2

In a small bowl, combine the tomatoes with basil leaves, 1 clove minced garlic, ½ teaspoon salt and ¼ teaspoon ground black pepper. Stir and set aside.

Step 3

In a skillet over medium high heat, melt butter and add oil. Working in batches, cook the chicken cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. Takes about 4-5 minutes per side.

Step 4

Add garlic to the center of the pan, sauté for 30 seconds, then stir it with all of the chicken cutlets so they’re coated with garlic. Remove from heat.

Step 5

Top the chicken tomato mixture, parmesan, and balsamic glaze.

Step 6

Serve warm with mashed potatoes, rice, or polenta.