Bruschetta Chicken

For the bruschetta:

3 cups diced ripe tomatoes
6 large basil leaves chiffonade
1 clove garlic minced
3Tbsp balsamic vinegar
5Tbsp EVOO
1.5tsp salt
1/2tsp black pepper
1/2tsp dry oregano
Shaved Parmesan
Balsamic Glaze
Small basil leaves

-Slice chicken breast almost completely in half. Pound until flat
-Season with salt and pepper, then bread in AP flour – beaten egg – panko
-Fry chicken on both sides in EVOO until golden brown and crispy
-Season chicken with additional salt
-Mix bruschetta and pile on chicken cutlet while still warm
-Garnish and enjoy immediately

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this is crispy chicken brisqueta if you love classic brisqueta this might be your new favorite way to eat it delicious summer tomatoes with garlic basil and balsamic vinegar piled high on top of crispy golden chicken cutlets finished with salty parmesan and balsamic glaze it’s a little nostalgic a little elevated and perfect for a hot summer’s day full recipe is in the description enjoy [Music] [Music] [Music]

18 Comments

  1. The bruschetta is the bread part (bruschetta means charred bread), not the tomatoes, there's no bruschetta here…

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