Simple Supper: Wednesday Edition

Could you use something simple to make tonight? This might brighten your dinner plans at the end of what is turning into a dreary late-winter day. It's from a new book, "The Best Simple Recipes," from the editors of America's Test Kitchen. The America's Test Kitchen people usually don't do anything the simple way, so I'm finding this book a pleasant change. (That's the dish on the cover of the book, by the way. Looks good, right?)

Parmesan Chicken With Cherry Tomato Salad

Serves 4.

1/2 cup all-purpose flour

2 large eggs

1 cup panko bread crumbs

1 cup shredded Parmesan

4 thin-cut skinless, boneless chicken cutlets (about 1 pound)

Salt and pepper

7 tablespoons olive oil, divided

1 pint cherry tomatoes, quartered

1 clove garlic, minced

2 tablespoons finely chopped fresh basil

Spread flour in a shallow dish. Beat eggs in a second shallow dish or plate. Combine panko and Parmesan in a third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Place each cutlet in flour and turn to coat both sides, then dip in egg, then place in panko mixture, pressing light to make crumbs adhere.

Heat 3 tablespoons oil in a large nonstick skillet over medium heat until shimmering. Cook 2 cutlets until golden brown and crisp, about 2 minutes per side. Transfer to a paper towel-lined plate. Add 3 more tablespoons oil to pan and repeat with remaining cutlets.

Toss cherry tomatoes, garlic, basil and remaining 1 tablespoon oil in bowl and season with salt and pepper. Transfer cutlets to individual plates and top with cherry tomato mixture.