• Skip to primary navigation
  • Skip to main content
Generic selectors
Exact matches only
Search in title
Search in content

More results...

  • Facebook
  • Instagram
  • Pinterest
  • YouTube
Paleoish logo

Paleoish

  • About
    • Who We Are
    • Founder’s Story
  • Recipes
  • Take the Leap
  • Contact
  • Generic selectors
    Exact matches only
    Search in title
    Search in content

    More results...

Bruschetta Chicken Cutlets with a Balsamic Maple Sauce

Jump to Recipe·Print Recipe

Crispy Chicken Cutlet. Melty Buffalo Mozzarella. Super fresh vibrant Bruschetta. Balsamic Maple Glaze. Are you hungry yet?

This will be your new favorite dish that comes together in no time!

CHICKEN CUTLET PROCESS:

Start off by pounding out some chicken breast pretty thin. I like to put together a dredge station so that the process goes super smooth.

The dredge station:

  • Plate of Cassava Flour
  • Plate of Bread Crumb
  • Shallow bowl with beaten eggs

I used Aleias Italian breadcrumbs for this and its a cleaner gluten free option. I dip the chicken in the cassava flour, then egg, then the bread crumb. Pro tip for you: use a dry hand and a wet hand. I also like to use a fork for the egg dipping process for a cleaner breading experience.

The cheese used was a gorgeous buffalo mozzarella. I like to buy the ovalini size that you could find at most grocery stores. Cut it into thin slices and top on the chicken cutlets once they are done frying. Make sure to not eat the whole ball before topping! The stuff is seriously addicting!

THE BRUSCHETTA:

A solid bruschetta essentially comes down to the ingredients you are using! This is not a time to skimp out on the tomato quality since you want a vibrant fresh bruschetta. Find some gorgeous Beefsteak tomatoes, basil, and some onion. I like to throw a little salt, garlic, and pepper in then this is complete. I like to start off by making the bruschetta first then the flavors really come together when it sits in the fridge for a bit.

Lets get to cooking!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Chicken Cutlet topped with mozzarella cheese and a bruschetta

Bruschetta Chicken Cutlets with a Balsamic Maple Sauce

  • Author: Dave Cohen
  • Prep Time: 30 MIN
  • Cook Time: 45 MIN
  • Total Time: 1 HR 15 MIN
  • Yield: 4–5 servings 1x
  • Category: ISH DAY
  • Cuisine: Italian
Print Recipe
Pin Recipe

Description

Crispy Chicken Cutlets topped with bubbly buffalo mozzarella finished with a delicious Bruschetta and Balsamic Maple Sauce to complete this crowd pleaser dinner.  Give it a try!


Ingredients

Scale

THE CHICKEN

  • 1 1/2 – 2 lbs chicken breast
  • cassava flour
  • Italian seasoned breadcrumbs, I used gluten free Aleias.
  • 2 eggs
  • 2–3 big buffalo mozzarella balls
  • 1 cup avocado oil

THE BRUSCHETTA

  • 6 big vine ripened tomatoes or beefsteak, diced
  • 1 cup loosely packed basil, thinly sliced
  • 1/2 cup red onion, finely diced
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • 1/2 tsp salt, taste and add more salt as needed
  • 1/4 tsp pepper.

BALSAMIC MAPLE SAUCE

  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup

 


Instructions

THE CHICKEN STEPS

  1. Preheat oven to 350.
  2. Start off by cutting the tenderloin off of the breast.  Then cut the chicken breasts in half and butterfly each half.  Lightly pound out the chicken breast pieces so that they are pretty thin. Sprinkle both sides of the chicken with a little pepper and a nice sprinkle of salt and set aside.
  3. Build your dredging station by getting a plate of cassava flour, plate of the breadcrumbs, and a shallow bowl.  Beat the eggs and set aside.  I like to just sprinkle the cassava flour and breadcrumbs so there is a nice layer of each on the plate.  Then sprinkle more as needed during the breading process.
  4. Dredge the chicken in the cassava flour and shake off any excess. Dip both sides of the chicken in the egg then dredge in the bread crumbs.  Set aside.
  5. Get a dutch oven or fry safe pot and add in 1 cup of Avocado oil.  Heat up to 360-375 degrees then drop the chicken cutlets working in batches.  Fry chicken for 2 minutes each side then remove from pot and add chicken pieces to a large casserole dish.  Repeat process until all of the chicken is cooked.
  6. Top the chicken cutlets with a nice layer of the buffalo mozzarella slices.  Bake for 10-15 minutes.  Once the cheese starts to melt, broil on high for 3-5 minutes.  You want there to be some nice color and the cheese to be fully melted.  Keep eyes on this step since the cheese bubbles up quick!

BRUSCHETTA STEPS

  1. Add all of the ingredients to a medium sized bowl and toss.  Let this sit in the fridge while making the chicken so that the flavors come together.

BALSAMIC MAPLE SAUCE STEPS

  1. Grab a small saucepan and get on medium heat.  Add in the Balsamic Vinegar and Maple Syrup.  Give it a nice stir and continue to stir from time to time.  Let this come to a boil and it will start to thicken up.  Continue to stir and once glaze consistency, remove from heat and add to a bowl.  This will take about 8-10 minutes.

PLATING

  1. Add a piece of that gorgeous chicken to a plate.  Top with a nice layer of the bruschetta and spoon over some of the glaze.  

Keywords: Chicken, Bruschetta

Did you make this recipe?

Tag @mypaleoishlife on Instagram and hashtag it #mypaleoishlife

Share this!

  • Share
  • Tweet
  • Email

Categories: Chicken, Paleoish

Hi, I'm Dave

I'm so excited you're here! This site is designed to inspire you with awesome content that will help you on your Paleoish journey.

About Me · About Paleoish

Want more? Check these out!

Pistachio pesto topped salmon with white sweet potatoes and asparagus on a plate
Pistachio Pesto Salmon
Paleo Orange Chicken Pieces on a plate
Paleo Better Than Panda Orange Chicken
shrimp scampi with spaghetti squash topped with monetary jack cheese in a pan
Paleoish Shrimp Scampi Pasta Bake

Never miss a recipe!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

@mypaleoishlife

View

Apr 3

Open
Made a little smashed meatball sandwich situation and wanted to show you guys! Smashed some meatballs in a pan and added in some Coconut aminos and sesame oil. Then I put together a quick pickled Carrot and Cucumber slaw to top the sandwich with!
——
How the hell are you guys? This was a tough week! Filmed a video and then started having hard drive issues when I went to edit and now Apple is trying to figure out what is going on. Just another bump in the road and looking forward to getting the issue fixed. On an exciting note, there’s a chance the countertops are going in next week so super pumped to show you guys that! I look forward to being more consistent on here and creating some badass content for you! Love you all and hope everyone has a fantastic weekend ahead!
View

Mar 25

Open
Had a Chicago dog today. Thought you should know.
—
What are your guys go to hot dog toppings? 🌭 🧐
View

Mar 18

Open
Happy start of March Madness! Celebrate with these delicious Chicken Taquitos and Queso dip as an appetizer for game day. I partnered up with my friends over at @goodfoods to bring you this tasty recipe that you could find below. Hope you enjoy and go KU!
—
Chicken Taquitos

* 1 rotisserie chicken
* 12 flour taco sized tortillas
* 1 cup chunky salsa 
* 1/2 cup shredded cheddar cheese
* 1/3 cup cream cheese
* 1 tsp salt
* 1/4 tsp pepper
* 1/4 tsp garlic powder
* 1/4 tsp cumin
* Avocado Oil

STEPS

1. Start off by shredding the breast and thigh meat from the rotisserie chicken and add to a bowl. Add in the rest of the ingredients and mix up so that everything is combined.
2. Heat up the tortillas for 30 seconds each side in a hot pan then set aside.
3. Add 2 tbsp Avocado oil to a bowl. Lay down one of the tortillas and add in 2 spoonfuls of the chicken mixture to one of the ends of the tortillas.  Tuck in the sides and roll tight.  Once there is a little left to roll. brush that bottom of the tortilla with Avocado oil then finish rolling the tortilla and add to a tray rolled side down.
4. Repeat process until you have all of the tortillas rolled up. Pan fry in 1/4 cup Avocado oil heated to 350 degrees.  Pan fry for 1-2 minutes each side until they are golden brown. You could also air fry at 400 degrees.  Spray with Avocado oil then airfry for 4 minutes each side.

Queso

* 2 containers of @goodfoods Queso
* 1/2 cup shredded cheddar cheese
* 1/2 cup shredded monterey jack cheese

STEPS:

1. Preheat oven to 425 degrees.
2. Get a small oven safe casserole dish and add in the containers of the Queso. Now top with the shredded cheese and bake at 425 for 10 minutes.
3. Remove from oven and turn on broiler to high.  Move oven rack one below the top.  Add in the Queso and broil for 1-2 minutes or until bubbly.  
4. Serve with Taquitos and also include some @goodfoods Guacamole and could top the taquitos and queso with some Pico de Gallo.
View

Mar 14

Open
Testing a Blackened Honey Salmon Recipe and first attempt was pretty solid! How the hell have you guys been!? It’s been a minute since my last post so wanted to jump on and say hi! Kitchen is coming along nicely and I can’t wait to share more updates soon! Love you all and hope you have a fantastic weekend ahead!
View

Mar 1

Open
Turkey Bolognese with Crispy Cauliflower Gnocchi | Roasted Broccoli 🍝 🥦 
—
My bad for being quiet on here the last few weeks! The kitchen is currently getting redone and I can’t wait to show you guys progress shots of it all! I am going to try and focus on creating some super easy recipes during this reno time so keep your eyes out for those! Hope you guys had a great weekend 😃
View

Feb 20

Open
Paleoish Shrimp Scampi Pasta Bake 🍤 🔥
—
Delicious Shrimp Scampi tossed with Spaghetti Squash noodles topped with bubbly Cheese and Crispy Panko. Do you want a nibble? If so, go give that link a nice smash in the bio and I also included it below for the recipe :)

https://paleoish.com/paleoish-shrimp-scampi-pasta-bake/
View

Feb 16

Open
Sometimes you just need some 🍝 & meatballs in your life. Am I right?
View

Feb 14

Open
Paleoish Miso Glazed Chilean Sea Bass. This was insane guys! Like I didn’t want it to end insane.... 
—
give that link a nice clicky click in my bio for the recipe and I also included it below! Hope you guys have a fantastic weekend and V Day! ❤️ 

https://paleoish.com/paleoish-miso-glazed-seabass/
View

Feb 11

Open
Paleo Salmon Panang Curry Noodle Bowl 🍜 🔥
This was something special my friends! I seared off some gorgeous king salmon filets to get the skin nice and crispy. The noodles were @cappellos Spaghetti. The Panang Curry consisted of some Coconut cream, red curry paste, almond butter, @yellowbirdsauce Sriracha sauce, fish sauce, garlic, tamarind paste, and a little monk fruit sugar!  I added some Zucchini and Red Pepper to cook in the curry.
—
 I will definitely do an official recipe for this soon since it was insane!
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Who We Are
  • Recipes
  • Contact
  • Take the Leap

© 2021 · Paleoish · Terms · Privacy