Cheesy Bruschetta Chicken Cutlets are a fresh and savory twist on classic chicken dinners. Juicy, golden-brown cutlets are topped with melted mozzarella and a vibrant tomato bruschetta topping—bringing bold Italian flavors right to your plate. It’s crispy, cheesy, and refreshingly light all at once. This dish is quick enough for a weeknight but fancy enough for a dinner party. Serve it with pasta, salad, or garlic bread and you’ve got a meal that’s as stunning as it is satisfying.
What Makes This Dish Special?
These chicken cutlets are pan-fried to golden perfection, then finished with gooey mozzarella and a homemade bruschetta topping made with cherry tomatoes, fresh basil, garlic, and balsamic. It’s the perfect combination of crunchy, cheesy, and fresh. Plus, it’s a lighter alternative to traditional breaded chicken parm—no heavy sauces here!
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts, pounded thin
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 ½ cups shredded mozzarella cheese
- 3 tbsp olive oil (for frying)
For the Bruschetta Topping:
- 1 ½ cups cherry tomatoes, diced
- 2 tbsp red onion, finely chopped
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 clove garlic, minced
- ¼ tsp salt
- Freshly cracked black pepper
- ¼ cup chopped fresh basil
Instructions
1. Make the Bruschetta Topping
In a medium bowl, combine diced cherry tomatoes, red onion, balsamic vinegar, olive oil, minced garlic, salt, pepper, and chopped basil. Stir well and let sit to marinate while preparing the chicken.
2. Bread the Chicken
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, Italian seasoning, salt, and pepper. Dredge each chicken breast in flour, then dip in eggs, and coat with the breadcrumb mixture.
3. Cook the Chicken
Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets for 3–4 minutes per side or until golden brown and cooked through. Work in batches if needed to avoid overcrowding.
4. Add Cheese
Once all cutlets are cooked, top each with a generous handful of shredded mozzarella. Cover the skillet with a lid or transfer to a 400°F oven for a few minutes to melt the cheese.
5. Assemble and Serve
Plate the cheesy chicken cutlets and spoon the fresh bruschetta topping over each piece just before serving.
Variations
- Make It Spicy: Add red pepper flakes to the breadcrumb mixture or bruschetta for a kick.
- Low-Carb Option: Skip the breading and pan-sear the chicken seasoned with garlic and Italian herbs.
- Add Balsamic Glaze: Drizzle with a balsamic reduction for extra tang and visual flair.
- Mozzarella Swap: Use burrata or provolone for a fun twist on the cheese topping.
Equipment You’ll Need
- Meat mallet (to pound chicken)
- Shallow bowls for breading
- Large skillet
- Mixing bowl (for bruschetta)
- Tongs or spatula
- Lid or oven for melting cheese
Nutritional Information (Approx. Per Serving)
- Calories: 460
- Protein: 40g
- Carbohydrates: 18g
- Fat: 25g
- Fiber: 2g
- Sugar: 3g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in the oven at 350°F or in a skillet to keep the cutlets crispy.
- Freezing: Freeze breaded cutlets before cooking for future use. Freeze cooked ones without the bruschetta topping for up to 2 months.
My Cooking Experience
This is one of those dishes that gets rave reviews every time I make it. The crispy breading combined with gooey cheese and juicy tomato topping hits all the right notes. It’s a beautiful dish that looks fancy but is easy enough for busy nights. I love serving it with a light salad and a crusty slice of bread to soak up any leftover juices.
Conclusion
Cheesy Bruschetta Chicken Cutlets are your answer to a fast, flavorful dinner that feels special. With bold flavors, cheesy comfort, and a fresh twist, it’s a dish that brings the best of Italian flavors straight to your table. Once you try it, it’s bound to become a weeknight favorite!
cheesy bruschetta chicken cutlets
Ingredients
Method
- In a medium bowl, combine diced cherry tomatoes, red onion, balsamic vinegar, olive oil, minced garlic, salt, pepper, and chopped basil. Stir well and let sit to marinate while preparing the chicken.
- Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, Italian seasoning, salt, and pepper. Dredge each chicken breast in flour, then dip in eggs, and coat with the breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets for 3–4 minutes per side or until golden brown and cooked through. Work in batches if needed to avoid overcrowding.
- Once all cutlets are cooked, top each with a generous handful of shredded mozzarella. Cover the skillet with a lid or transfer to a 400°F oven for a few minutes to melt the cheese.
- Plate the cheesy chicken cutlets and spoon the fresh bruschetta topping over each piece just before serving.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in the oven at 350°F or in a skillet to keep the cutlets crispy.
