Crispy Mozzarella Chicken with Tomato Basil Bruschetta Topping, Bacon Mashed Potatoes and Roasted Broccoli

This dish takes the classic Italian bruschetta-a vibrant mix of chopped tomatoes, basil and lemon-and gives it a hearty twist. Instead of topping bread, we pile that fresh, tangy mixture onto golden chicken cutlets coated in a crispy panko and mozzarella crust. The result is a juicy, flavorful main that’s anything but soggy.

On the side, creamy mashed potatoes get a smoky upgrade with bits of crispy bacon, while roasted broccoli is brightened with a touch of lemon zest. Every bite brings together comforting textures and bright, fresh flavors for a dinner that feels special but is simple enough for a weeknight.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil.
2. Cut the potatoes into 1-inch cubes. Add to the boiling water and cook until tender, about 15-20 minutes. Drain and return to the pot.
3. While potatoes cook, cut the bacon into small pieces. Cook in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat.
4. Cut the broccoli into small florets. On a baking sheet, toss broccoli with a drizzle of olive oil, salt and pepper. Roast until tender and lightly browned, about 15-18 minutes.
5. Zest the lemon, then cut it in half. Chop the tomato into small dice. Pick the basil leaves and thinly slice them. In a small bowl, combine tomato, basil, a squeeze of lemon juice, a pinch of salt and pepper. Set aside.
6. In a shallow dish, mix panko breadcrumbs, half the mozzarella, Italian seasoning, salt and pepper. Pat the chicken cutlets dry and season with salt and pepper. Press each cutlet into the panko mixture, coating both sides.
7. Heat a large oven-safe skillet over medium-high heat with a drizzle of oil. Add the chicken and cook until golden brown, about 2-3 minutes per side. Sprinkle 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. Mash the cooked potatoes with the reserved bacon fat (or butter) until smooth. Stir in the crispy bacon bits. Season with salt and pepper to taste.
10. Remove the roasted broccoli from the oven and toss with lemon zest. Serve the chicken topped with the tomato basil mixture alongside the bacon mashed potatoes and lemon broccoli.

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.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers work, but panko gives the crispiest texture.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat chicken in the oven to maintain crispiness.