Chicken Cutlets Topped with Bruschetta

I'm sad to report that this dinner marks the end of fresh tomatoes from my garden. Of course, as I noted in earlier posts, I have a freezer full of frozen veggies that will get me through the next couple of months, but fresh is always best, isn't it?

My mom started making chicken this way, and it instantly became a family hit. Everyone loves it, plus it's crazy easy to make. I paired it with some green beans from the garden. For those, I like to boil for just a few minutes until tender, then shock them with cold water. Season with a squeeze of lemon, a touch of olive oil and salt and pepper. Simple and delicious!



Once the chicken cutlets are out of the frying pan, I like to grate some fresh pecorino-romano cheese on top of them. And right before you serve up the dish, top the chicken with the bruschetta. It can get a little soggy if it sits too long on top.

Yes, there's no starch on the plate, but I breaded the chicken, so that's good enough for me and my waistline. Any calories I'm missing with the starch I make up for with the nice glass of white wine on the side. Salute!


Bruschetta:
Chopped tomatoes
Diced onion
Fresh basil, chopped
2 cloves of garlic, minced
Squeeze of lemon
Drizzle of olive oil