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Easy Chicken Cutlet Dinner Recipe. Chicken with Tomato Cumin Vinaigrette

Chicken Cutlets with Cherry Tomato and Cumin Vinaigrette

Need to revamp your weeknight dinners? This is an easy chicken dinner and full of flavor.
Course Main Course Chicken
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 593kcal


  • 1/2 cup Olive oil
  • 2 teaspoons ground cumin
  • Salt and freshly ground black pepper
  • 3 tablespoons white wine vinegar
  • 1 teaspoon honey or agave nectar
  • 1/2 teaspoon dry mustard
  • Freshly ground white pepper
  • 2 tablespoons shallot fine chopped
  • 2 cup cherry tomatoes pureed
  • 4 chicken cutlets
  • 2 Tablespoons all purpose flour
  • 1/4 cup vegetable oil


  • In a food processor, blend 1 cup of the cherry tomatoes until pureed. Set aside.
  • In a large bowl, add cumin, salt and pepper, vinegar, honey, dry mustard, shallot and a dash of white pepper. 
  • With a whisk, slowly add olive oil, whisking constantly until well blended. Add pureed tomatoes and mix well. Set aside while you make chicken.
  • Cut the remaining cherry tomatoes in half and set aside.
  • Place chicken cutlets on a cutting board or large surface. Salt and pepper and then dust them with the flour. Shake the cutlets to remove access flour. 
  • On the stove top, heat a non stick skillet over medium high heat. When pan is hot, add oil. When oil is hot, add chicken cutlets and brown on each side, cooking until juices run clear.
  • To serve, place a chicken cutlet on the plate. Over greens makes a nice presentation. With a fork, mix the dressing again, to make sure it's still blended. Sprinkle the halved cherry tomatoes over each cutlet and then drizzle the chicken cutlets with the dressing.


Calories: 593kcal | Carbohydrates: 9g | Protein: 38g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 109mg | Sodium: 209mg | Potassium: 826mg | Fiber: 1g | Sugar: 4g | Vitamin A: 428IU | Vitamin C: 19mg | Calcium: 26mg | Iron: 2mg