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 features ultra-thin, crunchy chicken cutlets topped with a bright, garlicky tomato mixture loaded with basil and good olive oil.
This is one of my favorite ways to enjoy summer tomatoes — the crisp chicken acts like toast, piled with tangy, juicy tomatoes that scream summertime.
These paper-thin cutlets are my go-to. They fry up super crunchy and pair perfectly with the fresh topping.
I already have a bruschetta chicken pasta that I make every summer because it’s bright, satisfying and restaurant-quality. This crispy version is the next-level take — all the same fresh flavors but with that irresistible crunch.
But nothing beats crispy chicken, right?
My grilled bruschetta is another summer staple — we eat it all the time, usually on grilled sourdough. The topping on that recipe is the same bright, flavorful mix that works perfectly on these cutlets.
For the chicken, use very thin cutlets. I slice a large boneless, skinless chicken breast into as many as four or five paper-thin pieces — as thin as you can manage without shredding. Season them well, then coat in egg and a seasoned breadcrumb-Parmesan mix.
The breadcrumb mixture is flavorful and savory thanks to seasoned crumbs and finely grated Parmesan (or pecorino). I fry the cutlets in a little avocado or olive oil until they’re deeply golden and super crispy.
Confession: I usually eat a few straight from the pan while I’m cooking. The perks of being the cook — sometimes dinner arrives with fewer pieces!
We love this recipe because it’s easy, quick, and perfect for a warm weeknight. Serve it on the patio with a cold drink and enjoy the bright, fresh flavors of summer.
Crispy Bruschetta Chicken
Crispy Bruschetta Chicken
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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
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Make the bruschetta topping first: in a large bowl combine the tomatoes, minced garlic and a generous pinch of salt and pepper. Toss, then add 1 tablespoon olive oil and 1 to 2 tablespoons balsamic vinegar. Toss again and fold in the basil. Set aside while you prepare the chicken.
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Slice the chicken breasts lengthwise into very thin cutlets — thin enough to almost see through. Season both sides with salt and pepper and arrange on a paper towel–lined baking sheet.
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Place the beaten eggs in a shallow dish. In another shallow dish, combine the breadcrumbs and grated Parmesan.
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Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat. Allow the oil to heat for a few minutes but monitor it so it doesn’t smoke.
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Dredge each cutlet first in the egg, then press into the breadcrumb mixture so the crumbs adhere evenly.
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Cook the cutlets 2 to 3 at a time in the hot skillet until deeply golden, about 3 to 4 minutes per side. These thin cutlets should cook through in that time, but check with an instant-read thermometer if needed — 165°F is the safe internal temperature. Transfer cooked cutlets to the paper towel–lined sheet and repeat with the rest.
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Arrange the crispy chicken on a platter and spoon the bruschetta topping over each piece. Serve immediately.
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I appreciate you so much!
The bite! The crunch! The flavor!