Cheesy Bruschetta Chicken Cutlets
A bright, comforting dish that clings to your ribs and your taste buds: tender chicken cutlets envelopes in a crispy breadcrumbs crust, topped with melty cheese and juicy bruschetta bites. This recipe comes together in a snap, with a light, herby bruschetta mix folded into a savory skillet-cooked chicken, finished with a golden cheesy finish. It's simple enough for weeknights, yet special enough for guests.
Ingredients
- 1 lb boneless, skinless chicken cutlets
- 1 cup panko or Italian breadcrumbs
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 egg
- 1/2 cup bruschetta topping or diced tomatoes
- 1 tablespoon fresh minced garlic
- 2 tablespoons chopped fresh basil
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Prep the chicken by patting it dry, then lightly season with salt and pepper. This helps the crust stick and the meat stay juicy as it cooks.
- In a shallow dish, whisk the egg. In another dish, combine breadcrumbs with half of the mozzarella and half of the parmesan. This creates a cheesy, crunchy coating.
- Dip each chicken cutlet into the egg, letting the excess drip off, then press into the breadcrumb-cheese mixture. Turn to coat well on both sides. Place coated cutlets on a plate.
- In a small bowl, mix the bruschetta topping with minced garlic and chopped basil. This will be the bright, juicy topping that shines after cooking.
- Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add the coated chicken in batches, cooking 3–4 minutes per side until golden and cooked through (internal temperature should reach 165°F / 74°C). Remove to a warm plate as you finish the rest.
- Reduce the heat to low. Scatter the remaining mozzarella and parmesan over the chicken pieces and cover the pan briefly to let the cheese melt into a luscious, gooey layer.
- Top each cutlet with a spoonful of the bruschetta mixture, letting some of the tomato and basil nestle into the cheese while it finishes melting. Serve hot.