Serves 4


  • 1 1/2 pints cherry tomatoes, halved
  • 2 celery stalks, chopped
  • 1/2 cup celery leaves
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 3 cups panko
  • 4 (6-ounce) boneless, skinless chicken breasts, lightly pounded to even thickness
  • 2 1/4 tsp. kosher salt, divided
  • 1 1/4 tsp. ground black pepper
  • Vegetable oil, for frying
  • 4 pickled cherry peppers, cut into strips
  • 1 ounce (about 1 cup) shaved Parmesan
  • 2 tsp. olive oil
  • Honey, to taste


    Total time: 30 minutes

    In a large bowl, combine tomatoes, celery and leaves; set aside. In 3 separate shallow bowls, place flour, eggs and panko. Season chicken breasts with 1 tsp. each salt and pepper. Dredge them in flour, shaking off excess, then dip in egg and coat thoroughly with panko.

    In a large nonstick skillet over medium-high heat, add 1/4 inch vegetable oil until shimmering. Add chicken and cook 1 minute. Reduce heat to medium and cook until browned, about 3 minutes per side. Lower heat if chicken browns too quickly. Drain on a paper towel–lined plate, then transfer to dinner plates. Sprinkle 1 tsp. salt, hot peppers and Parmesan over chicken. Add olive oil to tomatoes and celery, along with remaining 1/4 tsp. salt and pepper and toss well. Drizzle chicken with honey, place tomato-celery mixture alongside and serve.

    Hot tip: It's easier to drizzle honey when it's warm, so before finishing the chicken breasts, spoon honey into a glass bowl and microwave it for 10 to 20 seconds.

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