Bruschetta Chicken Cutlets

Bruschetta Chicken Cutlets
  • Prep Time: 15
  • Total Time: 45
  • Servings: 2-3

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About this Recipe

A fresh twist on the classic chicken Parmesan. Quick tomato bruschetta sauce over juicy-crisp chicken cutlets and topped with melted Mozzarella.


3 cups (750 mL) Cherry tomatoes, halved
.5 cup (125 mL) Basil Leaves
2 Cloves garlic, minced
1 package Maple Leaf Prime Naturally® Butterflied Chicken Breasts
.5 cup (125 mL) Flour
Salt and pepper
1 Egg, beaten with 1 tbsp (15 mL) Water
.75 cup (175 mL) Italian bread crumbs
.75 cup (175 mL) Vegetable oil
.5 cup (125 mL) Grated Mozzarella cheese


PLACE tomatoes, basil and garlic in a food processor and pulse until coarsely chopped. Season with salt and pepper. Set aside.

PREHEAT oven to 375°F (190°C).

DREDGE chicken in flour seasoned with salt and pepper. Dip in egg mixture and then dip into bread crumbs until evenly coated.

HEAT oil in a large deep skillet over medium-high heat. Fry chicken cutlets in shallow oil until golden on both sides. Place in a baking pan. Smother with tomato sauce and sprinkle with cheese.

BAKE in preheated oven for 20 minutes or until cheese is melted and internal temperature of chicken reaches 165°F (74°C).


Serve over pasta tossed in olive oil or in a sandwich on a Kaiser bun.

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