Crispy Chicken Cutlets with Fresh Tomato Bruschetta Bliss

These Crispy Chicken Cutlets are golden-brown delights, topped with fresh tomato bruschetta, quick to make and perfect for busy weeknights.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 cutlets

Course: Chicken

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Cutlets Pounded to even thickness
to taste Salt
to taste Pepper
1 cup All-Purpose Flour For dredging
2 large Eggs Beaten
1 cup Panko Breadcrumbs For crispy texture

For the Topping

1 cup Mozzarella Cheese Shredded, can be dairy-free
2 cups Fresh Tomatoes Chopped, can use cherry tomatoes
1/4 cup Fresh Basil Chopped, or substitute with oregano
2 tablespoons Balsamic Vinegar Can substitute with lemon juice
2 cloves Garlic Minced, optional

For Frying

1/4 cup Olive Oil Can replace with coconut oil

Equipment

large skillet
Baking Sheet
Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Season chicken cutlets with salt and pepper.
Set up a dredging station with flour, beaten eggs, and panko breadcrumbs. Dredge cutlets.
Heat olive oil in a skillet over medium heat. Cook cutlets 3-4 minutes per side until golden brown.
Transfer cutlets to a baking sheet, top with mozzarella, and bake for 5-7 minutes until melted.
For bruschetta, combine tomatoes, basil, vinegar, and garlic in a bowl.
Top each cutlet with bruschetta and serve immediately.

Nutrition

Serving: 1cutletCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 400IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Make sure to pound the chicken for even cooking. For a gluten-free version, use gluten-free panko breadcrumbs.

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