Crispy Bruschetta Chicken.
We love this crispy bruschetta chicken! Paper-thin, crunchy chicken cutlets are topped with juicy summer tomatoes, lots of garlic, fresh basil and fruity olive oil. So flavorful and fresh!
First summer meal of the season is here!
My crispy bruschetta chicken is made with super thin and crunchy chicken cutlets plus the most delicious garlicky, basil-laden tomato topping.
This is the only situation where you’ll see me using chicken as toast! Yes. The crispy chicken is like our toast in this instance, covered in tangy tomatoes that are bright and juicy and taste just like summer.
These crispy chicken cutlets are my love language.
I already have a bruschetta chicken pasta recipe and it’s DELISH. I make it a few times every summer, I’ve made it for birthdays and more. It’s so satisfying and fresh and tastes like a restaurant quality dish.
We love it!
But nothing beats crispy chicken, right?!
My grilled bruschetta is one of the best things I make all summer long. We seriously eat it multiple times a week. Mostly on grilled sourdough, but let’s be real: it’s delicious on all the things!
The topping is so incredible and tastes like a big bite of SUMMER.
Another thing I make often are the crispy chicken cutlets. These get rave reviews from the family. The key is to use paper thin chicken cutlets. I take a big boneless, skinless chicken breast and slice it as thinly as possible. Often, I get four or five cutlets from one breast.
My breadcrumb mixture is also on point! Seasoned bread crumbs, finely grated pecorino romano – it makes for a savory, incredible combo. I fry these in a bit of avocado oil until they are golden and super crunchy and crispy.
Oh my gosh.
I eat about three of them off the plate right as I’m making them! Perks of being the cook.
This may explain why I also am rarely hungry when we sit down for dinner. Oops.
Anyway!
We love this. It’s easy. Amazing for a summer weeknight meal. Enjoy out on the patio with a big ice cold glass of something you love.
Crispy Bruschetta Chicken
Crispy Bruschetta Chicken
Ingredients
bruschetta topping
- 2 cups cherry tomatoes, halved or quartered
- 8 garlic cloves, finely minced
- kosher salt and pepper
- 2 tablespoons olive oil
- 1 to 2 tablespoons balsamic vinegar
- ¼ cup chiffonade basil
crispy chicken
- 1 pound boneless, skinless chicken breasts
- kosher salt and pepper
- 2 large eggs, lightly beaten
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup finely grated parmesan cheese
- 3 to 4 tablespoons olive oil
Instructions
- Prepare the bruschetta topping first. In a large bowl, combine the tomatoes, minced garlic and a big pinch of salt and pepper. Toss well. Drizzle in 1 tablespoon of olive oil and 1 to 2 tablespoons of balsamic vinegar. Toss again. Add in the fresh basil and toss. Set aside while you make the chicken.
- Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 5 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
- Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs and parmesan in another plate or bowl.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!
- Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
- Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.
- Place the chicken on a platter and top it with the bruschetta topping. Serve!
Did you make this recipe?
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I appreciate you so much!
The bite! The crunch! The flavor!
5 Comments on “Crispy Bruschetta Chicken.”
I make my cutlets the same way – have the butcher cut them thin. Then I take the leftover breadcrumbs and ad to the egg mixture and make patties and fry them in the same pan. I use 3 eggs so i have enough to make them. My MIL used to call them egg pies – Delicious.
Great idea with the leftover breadcrumbs!
This looks so good. I know it probably won’t come out as crispy but can these be air fried ?
Your thin chicken cutlets always look amazing! Will you please do a visual tutorial of you cutting them super thin? I understand the words but need to see it!
loved this summer meal! slicing the chicken breasts was difficult. next time i will buy them already sliced thin.
I toasted the breadcrumbs in butter before breading. This was so good, with very little cooking and did not need the oven and did not heat up the house. I will be making this one all summer. Thanks!