Bruschetta Chicken Cutlet

I found an heirloom sauce recipe that I wanted to try out. Typically it’s eaten as a cold pasta salad but I had other things in mind. As the tomatoes marinate, I made the cutlets with a mixture of panko, seasoned breadcrumbs, parmesan, salt and pepper. Once done, I preheated the oven to 400 degrees and then browned the cutlets in a large skillet over med-high heat in a butter oil mixture. I then arranged the cutlets on a baking sheet and baked them for 10min, until cooked. I then took it out and placed the tomatoes on the cutlets topped with shredded mozzarella to bake an additional 5min. The process is easy, and much tastier than the traditional chicken cutlets we’ve had before. They were a hit!

…serves 4-8 depending how you cut the cutlets

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Ingredients

• 1lb Spaghetti of your choice

• 1/2 Cup additional Pasta Sauce of your choice, either store bought or homemade

• 1 tbsp Olive Oil

• 1 tbsp Butter

Cutlets

• 5 Chicken Breast, cut and pounded into cutlet size of your desire

• 1 Cup Panko

• 1 Cup Seasoned Bread Crumbs

• 1/4-1/2 Cup Shredded Parmesan

• Salt and Pepper

• 2 Eggs

• Shredded Mozzarella

  Heirloom Sauce

• 1 Pint of Heirloom Tomatoes

• 14oz Can of Petite Diced Tomatoes

• 1 tbsp Balsamic Vinegar

• 1/4 Cup EVOO

• 2tbsp Basil, chopped

• 2 Garlic Cloves, minced

• Salt and Pepper

• Crushed Pepper Flakes (optional)

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Directions

1. Prepare Chicken Cutlets: Preheat oven to 400 degrees. If you bought chicken breasts, you’re going to slice them in half and pound to your desired thickness. Mix together panko, bread crumbs, parmesan and season with salt and pepper. Whisk egg in a medium bowl. Working 1 cutlet at a time, dip cutlet in egg allowing any excess drip off, then cover in the bread crumb mixture, pressing gently to adhere. In a large skillet over medium high heat melt butter and oil and fry cutlets until slightly browned on each side. About 2min each side. Place on baking sheet and continue the same process with remaining cutlets. Bake for 10min until browned and cooked through.

2. While the chicken cooks, boil and cook pasta until al dente.

3. Prepare the tomatoes: Open the can of diced tomatoes pour into medium sized bowl. Slice heirloom tomatoes in half and add to the bowl. Add remaining ingredients and marinate until chicken is done cooking. For longer a marinate, do this step first.

4. Once chicken is done baking and is cooked through, spoon the tomatoes on top of the cutlets and generously top it with mozzarella cheese. Bake for additional 5min, until cheese is melted.

5. Serve buy adding pasta to plate, spoon the additional sauce of your choosing on top of the pasta and top with Bruschetta Cutlets. Enjoy!