Ready in 15 minutes flat!
With its warm topping of tomatoes and cheese, this dinner is plenty rich and flavorful.
Serve on top of fettuccine or zucchini noodles, or alongside steamed rice and vegetables.
Simply Recipes / Coco Morante
I actually like these more than their fussier cousin,chicken parmigiana!
Simply Recipes / Coco Morante
What Are Chicken Cutlets?
For this recipe, we then sear them and top with diced tomatoes and lots of melty cheese.
Simply Recipes / Coco Morante
Use chicken cutlets for this recipe because they cook faster than chicken breasts.
Cutlets are sometimes simply called thinly sliced chicken breasts.
To make your own cutlets:Butterfly chicken breasts in half and pound them flat.
Simply Recipes / Coco Morante
If you’re more of a visual learner, follow thishow to.
The recipe also makes use of a convenient pantry staple: canned diced tomatoes.
What to Do With Leftovers
Leftovers will keep refrigerated for about five days.
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This said, you’re able to certainly reheat your leftovers to make a second meal!
You want them to be only a 1/4-inch thick.
In a medium mixing bowl, stir together all of the bruschetta topping ingredients.
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Season the chicken cutlets on both sides with the salt and pepper.
Heat the olive oil in a large (12-inch), oven-safe skillet over medium-high heat.
Its ok if they are not cooked through, since they will finish cooking in the oven.
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Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese.
Let them cook in the pan for 1 1/2 to 2 minutes.
Place the skillet under the broiler.
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Broil until the cheese is bubbly and brown and the chicken is cooked through, about 3 minutes.
Sprinkle the parsley on top of the chicken and serve the cutlets hot.
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Simply Recipes / Coco Morante
