Juicy Roma tomatoes, fresh basil, parsley and olive oil are combined and then added to the top of my family’s favorite Italian Breaded Chicken Cutlet Recipe. Don't forget the balsamic glaze drizzle right before serving!
In a bowl combine the tomatoes, chopped basil and chopped parsley together.
Add the homemade Italian salad dressing and toss to combine.
Taste and season with salt and pepper if needed.
Allow the salad to sit while you prepare the chicken.
Using a meat mallet, pound each piece of chicken between sheets of parchment paper till ¼" thick.
Stir the parsley, garlic powder, salt and pepper into the breadcrumbs.
Dip chicken in the beaten eggs, then dredge in breadcrumbs.
Heat oil in large skillet over medium heat.
Add chicken to the large skillet and brown each side approximately 2 to 4 minutes on each side until they are golden brown, but don’t cook all the way through. We’re going to finish cooking them in the oven.
Add a slice of mozzarella cheese to the top of each chicken cutlet.
Then spoon about 2 tablespoons of the tomato salad on top.
Place the skillet in a preheated 425 degree oven until the internal temperature of the chicken reaches 165 degrees.
Drizzle about 2 tablespoons of balsamic glaze on top of the chicken before serving over cooked spaghetti.
Notes
I served this chicken over cooked, buttered spaghetti, however, your favorite type of pasta would also work.