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1
Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor.
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2
Pulse until finely blended.
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3
Add the pine nuts and pulse just until the nuts are coarsely chopped.
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4
Place in a shallow bowl.
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5
Beat the eggs and dip the cutlets first into the eggs, then into the breadcrumbs mixture and press with your fingertips to help the crumbs adhere.
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6
Refrigerate the chicken for one hour to allow the crumb coating to set.
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7
To prepare the sauce, heat the olive oil in a small saucepan until hot.
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8
Add the garlic and cook just until it is sizzling.
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9
Add the cherry tomatoes, salt, pepper, and basil, and cook for about 10 minutes on low heat just until the tomatoes begin to soften and break down.
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10
Remove from the heat and set aside.
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11
Preheat the oven to 400 degrees F.
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12
To assemble the dish: Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top.
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13
Cook for 10 minutes until the cutlets are browned on one side and turn.
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14
Cook an additional 10 minutes or until the cutlets are cooked through.
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15
Place a slice of the cheese on top of each cutlet, and then return to the oven just until the cheese melts.
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16
Top with the prosciutto, and serve on individual plates with a scoop of the cherry tomato sauce on each plate.
