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1
Preheat the oven to 375F.
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2
Toss the tomatoes with a little drizzle of EVOO and season with the thyme, garlic, salt, and pepper.
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3
Arrange the seasoned tomatoes on a rimmed cookie sheet and roast for 20 minutes.
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4
Preheat a small skillet over medium heat.
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5
Add the pine nuts and toast, stirring and tossing frequently, until lightly golden.
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6
Or you can toast the pine nuts in the oven on a rimmed cookie sheet until golden all over, about 10 minutes.
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7
Reserve the nuts.
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8
Place the flour in a shallow dish.
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9
In another shallow dish combine the bread crumbs and lemon zest.
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10
Beat the eggs in a separate shallow dish with a splash of water.
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11
Heat a thin layer of vegetable oil in a large skillet over medium to medium-high heat.
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12
Season the cutlets with salt and pepper on both sides and turn lightly in the flour.
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13
Coat the cutlets in the egg mixture, then in the breading, and add to the hot oil.
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14
Cook the cutlets in a single layer, in 2 batches if necessary, for 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned.
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15
Remove the roasted tomatoes from the oven and coarsely chop, then transfer to a salad bowl.
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16
Add the baby spinach, the lemon juice, a drizzle of EVOO, the reserved toasted pine nuts, salt, and pepper.
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17
Toss together and let the heat of the tomatoes slightly wilt the spinach.
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18
Serve the chicken cutlets with a generous portion of the roasted tomato salad; sprinkle the salad with the crumbled blue cheese.
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19
Arrange lemon wedges alongside.
