Lemon Herb Bruschetta with Crispy Chicken Cutlets
Crispy Lemon Herb Bruschetta Chicken combines golden, pan-fried chicken cutlets with a light tomato bruschetta topping made with lemon, garlic, and fresh herbs. It’s a bright, flavorful twist on the classic bruschetta chicken, perfect for summer dinners or a fresh weeknight meal!
Equipment
Ingredients
- 4 Boneless skinless chicken breasts pounded out thin, about 1/2"
- 2 cups Panko bread crumbs
- 1 tsp Fresh lemon zest
- 1/4 cup Parmesan cheese shredded
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 1 tsp Italian seasoning
- 4 tbsp Olive oil
For the Bruschetta Topping:
- 1 pint Cherry tomatoes halved
- 2-3 cloves Garlic minced
- 2 tbsps Balsamic vinegar
- 2 tbsp Extra virgin olive oil
- Fresh ground black pepper to taste
- 1/2 tsp Kosher salt
- 1 tsp Fresh lemon juice
- 1 tsp Fresh lemon zest
- Fresh basil chopped
- Fresh parsley chopped
Instructions
- In a large mixing bowl combine cherry tomatoes, garlic, balsamic, olive oil, salt, pepper, lemon juice, zest, and chopped herbs. Stir to combine, let sit and marinate.1 pint Cherry tomatoes, 2-3 cloves Garlic , 2 tbsp Extra virgin olive oil, Fresh ground black pepper, 1/2 tsp Kosher salt, 1 tsp Fresh lemon juice, 1 tsp Fresh lemon zest, Fresh basil, Fresh parsley , 2 tbsps Balsamic vinegar
- Preheat oven to 400 degrees.
- In a large mixing bowl combine bread crumbs, parmesan, seasonings, lemon zest, and parmesan. Coat each chicken breast in the bread crumb mixture, press down to evenly coat each side.2 cups Panko bread crumbs , 1 tsp Fresh lemon zest, 1/4 cup Parmesan cheese, 1 tsp Kosher salt , Fresh cracked black pepper , 1 tsp Italian seasoning , 4 Boneless skinless chicken breasts
- In a large sauté pan, heat olive oil over medium-high heat, once warm, add in the chicken cutlets. Pan fry each side for 4-5 minutes or until golden brown, cook in batches if needed.4 tbsp Olive oil
- If using an oven-safe pan, transfer directly into a preheated oven, if not, transfer chicken cutlets to a sheet pan. Bake at 400 for 15-20 minutes or until chicken temps at 165 degrees F.
- Once chicken is cooked remove from over, spoon over the tomato bruschetta, sprinkle with extra parmesan and enjoy!
Notes
- Pound the chicken evenly: Thin, even cutlets cook faster and develop that perfect golden crust without drying out. Use a meat mallet or small sauté pan to pound out the chicken.
- Use panko breadcrumbs: They give a crispier texture than traditional breadcrumbs.
- Let the bruschetta sit: Allowing the tomatoes to marinate helps the flavors combine.
- Serve it simply: Pair with orzo, angel hair pasta, or a side salad and spoon over the extra olive oil/balsamic marinade!
Nutrition
Serving: 1servingCalories: 507kcalCarbohydrates: 29gProtein: 56gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 149mgSodium: 1594mgPotassium: 1186mgFiber: 3gSugar: 6gVitamin A: 736IUVitamin C: 32mgCalcium: 172mgIron: 4mg