By KittyPendleton on November 13, 2007
"This is a fresh version of chicken parm that isn't as heavy as the classic. Goes great with steamed veggies for a lighter touch."
Serving Size: 1 (360 g)
Servings Per Recipe: 4
"We LOVED this! The only thing I will change next time, is that I will saute the tomato & basil mixture separately, and add it as a topper after the chicken comes out of the oven. The juices from the tomatoes kept the breadcrumb coating from any hope of crispiness. But overall, the dish was fantastic, and I will make many more times!"
"Really,really good.We all loved these. I know I'll be making them again and will do one thing differently. I did chiffonade my basil and it got all clumpy when I added it to the tomatoes, so next time I'll sprinkle it on separately. Thanks!"
"Finally a recipe that actually works to get a nice crispy crust. I always did the standard flour, egg, and bread crumbs but it was never very successful. This was great as written but I can definitely see using this as a base for all types of ingredients. Next time I might try it with mushrooms and white wine. Thanks for sharing the recipe."
"I egged and breaded thin chicken cutlets, used fresh mozzerella and basil, added some olive oil and vinegar. This was excellent! Like the Caprese appetizer or bruschetta on top of the cutlet. Will make this often and suitable for company. Served with rice and green beans. Thank you!"
"I used store bought thin sliced chicken fillets and chopped the tomatoes and basil separate. I sautÃ©ed the chicken as directed and put it into a baking dish and added the fresh mozzarella and tomato and baked as indicated. I topped the dish off with the fresh basil. FANTASTIC!"
"So simple to make and it tastes really fresh. Made this for my co-workers and they said it was some of the best chicken cutlets they ever had."