Crispy Mozzarella-Crusted Chicken with Bruschetta Topping, Bacon Mashed Potatoes and Lemon Broccoli

This dish takes the classic flavors of bruschetta-juicy tomatoes, fresh herbs and a tangy lemon kick-and gives them a hearty, satisfying twist. Instead of bread, we use golden, panko-and-mozzarella-coated chicken cutlets as the base. The result is a crispy, cheesy crust that stays perfectly crunchy, never soggy.

On the side, creamy mashed potatoes are studded with crispy bacon bits, while roasted broccoli gets a bright finish with fresh lemon zest. Every bite is a balance of textures and flavors that will transport you straight to the Italian countryside.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the top position (and a middle rack for 4 servings). Wash and dry all produce. Dice the potatoes into ½-inch pieces. Cut the broccoli florets into bite-size pieces if needed. In a medium microwave-safe bowl, melt 1 tablespoon butter (2 tablespoons for 4 servings) in the microwave, about 30 seconds. Stir in the mozzarella, panko, 1 teaspoon Italian seasoning (2 teaspoons for 4 servings), salt and pepper. Set aside the remaining Italian seasoning for later use.
2. Lightly oil a baking sheet or coat with nonstick spray. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Place the chicken on one side of the prepared sheet (for 4 servings, spread the chicken across the entire sheet). Mound the mozzarella-panko mixture on top of each cutlet, pressing firmly to adhere. Do not coat the undersides.
3. Place the diced potatoes in a large pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the potato cooking liquid, then drain the potatoes and return them to the pot. Keep covered off the heat until ready to mash. Meanwhile, place the bacon in a large dry pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Transfer the bacon to a paper towel-lined plate.
4. On the opposite side of the baking sheet from the chicken, toss the broccoli with a drizzle of olive oil, salt and pepper. (For 4 servings, toss the broccoli on a second baking sheet and roast on the middle rack.) Roast on the top rack until the chicken is cooked through and the broccoli is tender, 15-20 minutes. For a deeply golden crust, broil the chicken for the last 2-3 minutes.
5. While the chicken and broccoli roast, finely dice the tomato. Pick the parsley leaves from the stems and finely chop them. Thinly slice the chives. Zest the lemon and then quarter it. In a small bowl, combine the diced tomato, chopped parsley, sliced chives, a big squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper to taste.
6. Mash the potatoes with 2 tablespoons butter (3 tablespoons for 4 servings) until smooth, adding splashes of the reserved potato cooking liquid as needed to reach your desired consistency. Roughly chop the bacon; stir half of it into the mashed potatoes. Season with salt and pepper. Sprinkle the roasted broccoli with lemon zest to taste. Divide the potatoes, broccoli and chicken between plates. Top the chicken with the bruschetta mixture and sprinkle the remaining bacon over the potatoes. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Simply pound them to an even thickness (about ½ inch) so they cook evenly and fit the crust.

What can I substitute for the Italian seasoning?

You can use a mix of dried oregano, basil, thyme and rosemary. About 1 teaspoon of the blend equals 1 tablespoon of Italian seasoning.

Can I make this dish dairy-free?

To make it dairy-free, use a plant-based butter and dairy-free mozzarella shreds. The crust may not be as crispy, but it will still be delicious.