Tuesday, March 22, 2011

Chicken Bruschetta

The key to a perfect chicken cutlet is to start with a thin cutlet and let it dry on a rack. Although I love to cook, i have few cooking gadgets.  I use the rack in my toaster to double as the cooling rack for my cutlets and other things. This Chicken Bruschetta has garden fresh tomatoes, red onion and basil atop a crispy tender chicken cutlet.  Pair it with a side salad and some bread to mop up the juices and you have an awesome meal.

You'll need:

6 thin sliced chicken cutlets
1 cup breadcrumbs, plain or seasoned, preferably seasoned
3 eggs, beaten
Olive oil to fry cutlets in
6 tablespoons extra virgin olive oil
2 beefsteak tomatoes, cut into small bite size cubes
2 tablespoon finely chopped red or white onion, preferably red if you have both
1 teaspoon dried oregano
10 basil leaves, rolled up like a cigar and cut into ribbons
1 teaspoon salt
1/2 teaspoon pepper

Dredge cutlets through egg then through breadcrumbs on both sides
On medium heat, fry cutlet on each side til golden brown, set aside on a rack
In a bowl, add tomaotes, onions, extra virgin olive oil, oregano, basil, salt and pepper, mix well
Plate 1 chicken cutlet and spoon 1/6 th of the tomato mixture and some juice atop
Serve with crusty bread

Serves 6


  1. I want this ...NOW!!!
    Nicks Pizza in Rockeville center makes this with veal and calls it GoDziLLa!!!
    Chicken, veal, shoeleather.. no matter..looks so good Julia.

  2. Thanx Tom! We'll have to try theirs :) thnx again for ur help and inspiration

  3. I also love this with a pounded veal chop, yum!

  4. Oooh, gonna do that one. I need a second site Julias not so healthy Italian cooking!

  5. This recipe was a huge hit at the Shearrer house tonight!

  6. Thnx Cindy, glad it was good. Try it with Perfect Every Time Grilled Chicken for a even healthier twist!


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