“A delightful meal!! Serve with butter lettuce salad, garlic cheese toast and Italian rice & beans … quite the deliscioso!!”
READY IN:
45mins
SERVES:
4
YIELD:
6 chicken cutlets
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375. Spray a 9x13 glass pan with Pam.
  2. Slice Chicken Breasts lengthwise.
  3. Season flour with salt and pepper in bowl one, egg in bowl 2 (whipping with fork), and breadcrumbs and parmesan cheese in bowl 3.
  4. Dredge chicken breast cutlets, one at a time, in seasoned flour, then egg, then breadcrumbs, placing in prepared 9x13 pan as you complete steps.
  5. Drizzle melted butter over the 6 cutlets.
  6. Bake in 375 degree oven for 20 minutes, or until crispy brown, or until internal temperature is 165, or juice run clear when pierced with fork.
  7. Meanwhile, make the bruscetta by combining in a bowl the chopped tomatoes, olive oil, parmesan, garlic, balsamic vinegar, and salt and pepper to taste. Stir gently and set aside to marinate.
  8. Serve the Chicken Breasts with bruscetta tomatoes on top.

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