Chicken Cutlet with Tomato Balsamic Salad

Crispy Chicken Cutlets with Tomato Balsamic Salad

tomato balsamic salad

To me it does not get better then this. I grew up eating and loving chicken cutlets whether it was from an Italian restaurant or my grandmas italian kitchen. I always crave chicken parmesan, but in the summer I like something a little lighter and fresher. Β If you are growing tomatoes and are looking for a recipe to use them. This is it!

This recipe comes from the time I spent at my Aunts house on Long Island. I remember her crispy chicken cutlets very well. She served it with a tomato and red onion balsamic, it was almost like a sauce. I always thought it was delicious and wondered why more people did not make this fresh take on chicken parmesan – you won’t even miss the cheese.


Crispy chicken cutlets and a tomato balsamic salad is so easy to make. I made this for my mom, her husband, boyfriend, and grandma. It’s safe to say there weren’t any leftovers. It’s that good!

Crispy Chicken Cutlets with Tomato Balsamic Salad

Here’s what you will need:

  • 1.5 pounds chicken cutlet- about 7 pieces
  • 1 1/2 cups of unsalted breadcrumbs
  • 1 teaspoon italian seasoning
  • 2 eggs
  • salt and pepper
  • canola oil for frying
  • 1 container or 1 1/2 cups of baby heirloom tomatoes or cherry halved
  • 6 basil leaves chopped
  • 1/4 cup of olive oil
  • about 4 tablespoons of balsamic vinegar


  1. I like to simple so first I made the tomato balsamic salad by combining the halved tomatoes, olive oil, balsamic vinegar, basil leaves, salt and pepper. Cover and put in fridge while you prepare the chicken.
  2. Spread breadcrumbs and italian seasoning in a big bowl/dish. Beat 2 eggs in another big bowl/dish. Put aside.
  3. Pat chicken dry with paper towel and salt & pepper both sides.
  4. Work 1 cutlet at a time and dip in egg mixture and then coat with breadcrumb mixture. Repeat with the rest of the chicken cutlets until covered. Add more breadcrumbs if necessary.
  5. Put aside and heat oil in a frying pan. Fry chicken cutlets 2 at a time about 4 minutes on each side or until done depending on thickness. Transfer to plate lined with paper towel and continue frying the rest of the chicken.
    chicken cutlet
  6. Once almost finished take tomatoes out of the fridge and transfer chicken to a separate serving plate. Serve chicken with tomato salad on top.
  7. Serve with big green salad.

This recipe was delicious. The chicken was crispy and not too fried and the tomatoes added a fresh and juicy sauce to the chicken.



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