Bruschetta Chicken with Crispy Mozzarella Crust, Bacon Mashed Potatoes and Asparagus

Bruschetta is a classic Italian appetizer that’s as fun to say as it is to eat. The combination of juicy chopped tomatoes, fresh basil and a squeeze of lemon is hard to beat. But instead of piling it onto bread that can get soggy, we’ve given it a delicious upgrade: a golden, crispy crust of panko breadcrumbs and melted mozzarella on tender chicken cutlets.

On the side, you’ll find creamy mashed potatoes studded with crispy bacon bits and roasted asparagus tossed with bright lemon zest. This dish brings all the flavors of an Italian countryside meal to your table in under an hour.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a pot of salted water to a boil for the potatoes.
2. Dice the potatoes into 1-inch cubes. Add to the boiling water and cook until fork-tender, about 15-20 minutes. Drain and return to the pot.
3. While potatoes cook, cut the bacon into small pieces. In a skillet over medium heat, cook the bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate, leaving the rendered fat in the skillet.
4. Trim the woody ends off the asparagus and place on a baking sheet. Drizzle with olive oil, season with salt and pepper and roast for 10-12 minutes until tender.
5. Meanwhile, prepare the bruschetta topping: dice the tomato and finely chop the basil. Zest the lemon, then juice half of it. In a small bowl, combine tomato, basil, lemon juice, a pinch of salt and a drizzle of olive oil. Set aside.
6. Season the chicken cutlets with salt, pepper and Italian seasoning. In a shallow dish, mix the panko breadcrumbs with half the mozzarella cheese. Press each chicken cutlet into the panko-mozzarella mixture, coating both sides.
7. Heat the reserved bacon fat in a large oven-safe skillet over medium-high heat. Add the chicken and cook until golden brown, about 2-3 minutes per side. Sprinkle the remaining mozzarella on top of each cutlet.
8. Transfer the skillet to the oven and bake until the chicken is cooked through and the cheese is melted and bubbly, about 5-7 minutes.
9. While chicken bakes, mash the potatoes with a splash of milk or cream, butter, salt and pepper. Fold in the crispy bacon bits.
10. To serve, plate the mashed potatoes, top with the bruschetta chicken and arrange the roasted asparagus alongside. Finish with a sprinkle of lemon zest over the asparagus.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, simply slice chicken breasts in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for bacon?

You can use turkey bacon or omit it entirely for a lighter version. For a vegetarian option, try adding sautéed mushrooms to the mashed potatoes.

Can I prepare this dish ahead of time?

The bruschetta topping and mashed potatoes can be made a day ahead. Assemble and bake the chicken just before serving for the best texture.