utlets with Tomato and Provolone Topping Recipe

If you are looking to elevate your weeknight dinners with something both comforting and bursting with fresh Italian flavors, these utlets with Tomato and Provolone Topping are an absolute winner. Imagine tender chicken cutlets, perfectly crispy on the outside, layered with juicy tomatoes and melted provolone cheese, all brightened by fragrant basil and a hint of balsamic sweetness. This dish is simple to prepare, yet it impresses with its combination of textures and vibrant tastes that make every bite delightful. Whether you’re cooking for family or friends, the utlets with Tomato and Provolone Topping will quickly become a cherished favorite on your table.

Ingredients You’ll Need

These ingredients are straightforward but play crucial roles in building the rich flavors and satisfying textures of the dish. Each element, from the seasoned breadcrumb crust to the fresh basil, contributes to this recipe’s authentic Italian charm.

• Chicken breast cutlets: Pounded thin for quick, even cooking and a tender bite.
• All-purpose flour: Helps create a light coating to make the breadcrumbs stick perfectly.
• Eggs: Act as a glue to bind the breading to the chicken.
• Italian-style breadcrumbs: Add crunch and seasoning, giving the cutlets a delightful crust.
• Grated Parmesan cheese: Infuses a nutty, salty flavor into the breading for extra depth.
• Dried Italian seasoning: Brings classic herbaceous notes—think oregano, basil, thyme—to the crust.
• Salt and black pepper: Essential for seasoning the chicken and enhancing all flavors.
• Olive oil: Provides a rich base for pan-frying and a subtle fruity aroma.
• Ripe tomatoes: Thinly sliced for juicy freshness and a touch of acidity.
• Provolone cheese: Melts beautifully to create a gooey, savory topping.
• Fresh basil leaves: Add a fragrant, leafy brightness that ties the dish together.
• Optional balsamic glaze: A drizzle at the end introduces a sweet-tart finish that complements the toppings perfectly.

How to Make utlets with Tomato and Provolone Topping

Step 1: Prep the Chicken Cutlets

Begin by seasoning your chicken cutlets with salt and black pepper for a basic but vital flavor foundation. Then, set up a simple breading station: coat each cutlet first in all-purpose flour, dip it into the beaten eggs, and finally press it into the mixture of Italian-style breadcrumbs, Parmesan cheese, and dried Italian seasoning. This triple layer ensures a crisp, flavorful exterior that locks in the juiciness of the chicken inside.

Step 2: Pan-Fry Until Golden

Heat the olive oil in a large skillet over medium heat—this is where your cutlets develop that gorgeous golden crust. Cook each piece for about 3 to 4 minutes per side until the coating is crisp and the chicken is cooked through. This step brings out amazing texture and tasty browning that makes the dish so inviting. Once done, transfer all the cutlets to a baking dish to prepare for their delicious topping.

Step 3: Add the Tomato and Provolone Topping

This is where the magic of utlets with Tomato and Provolone Topping really shines. Carefully arrange thin slices of ripe tomato on each cutlet, layering generously for bright, juicy flavor. Then crown the tomatoes with slices of provolone cheese, which will melt into a luscious blanket of savory goodness during baking. This step layers fresh, tangy, and creamy flavors that elevate the humble chicken cutlets to a new level.

Step 4: Melt the Cheese to Perfection

Place the baking dish under a broiler or pop it into a 200°C (400°F) oven for 5 to 7 minutes. Watch closely as the provolone transforms into a bubbly, golden topping that clings delightfully to the tomatoes and chicken. This final baking step melds the flavors and textures, creating the harmonious and rustic appeal that defines these utlets with Tomato and Provolone Topping.

Step 5: Finish with Fresh Basil and Optional Balsamic Glaze

Remove the dish from heat and scatter fresh basil leaves over the hot cutlets. The basil’s herbal brightness adds a fragrant contrast that freshens every bite. For a special finishing touch, drizzle lightly with balsamic glaze to introduce a subtle sweet acidity that balances the savory richness beautifully. Serve hot and enjoy!

How to Serve utlets with Tomato and Provolone Topping

Garnishes

Finishing your utlets with Tomato and Provolone Topping with fresh basil leaves is a classic move to add color and herbaceous fragrance. For a touch of elegance, you can sprinkle some additional grated Parmesan or a handful of microgreens. A light drizzle of extra virgin olive oil or balsamic glaze can also enhance the presentation while complementing the dish’s flavors.

Side Dishes

This dish pairs exceptionally well with a variety of sides. Try serving it alongside al dente pasta tossed in light garlic and olive oil sauce, roasted seasonal vegetables, or a crisp green salad with lemon vinaigrette for freshness. Each side balances the richness of the cutlets while creating a well-rounded, wholesome meal.

Creative Ways to Present

For a modern twist, consider serving the utlets with Tomato and Provolone Topping atop a bed of creamy polenta or alongside garlic mashed potatoes. You can also turn this into an elegant appetizer by cutting the cutlets into smaller portions and stacking them in mini servings with fresh basil and balsamic drizzle. These ideas invite creativity and make the dish a showstopper for any occasion.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, place the cutlets in an airtight container and refrigerate them within two hours of cooking. They will keep well for up to 3 days, allowing you to enjoy the utlets with Tomato and Provolone Topping a second time without losing much of their deliciousness.

Freezing

For longer storage, you can freeze the cooked cutlets without the fresh basil or balsamic glaze, as these are best added fresh. Wrap each cutlet tightly in plastic wrap and then aluminum foil, or place them in a freezer-safe container. Frozen cutlets maintain good quality for up to 2 months.

Reheating

To warm the leftovers, use an oven or toaster oven at 175°C (350°F) for about 12-15 minutes, covering loosely with foil to preserve moisture and prevent over-browning. This method helps retain the crispy crumb and melted cheese texture better than a microwave, which can sometimes make the coating soggy.

FAQs

Can I use a different type of cheese instead of provolone?

Absolutely! While provolone is ideal for its melting qualities and mild flavor, mozzarella or fontina are excellent alternatives that will also melt well and complement the tomatoes and basil.

Is it necessary to pound the chicken thin?

Pounding the cutlets thin ensures quick, even cooking and a tender finish. It also helps the breading adhere better and prevents the chicken from drying out.

Can I bake the cutlets instead of pan-frying?

Yes, baking is a great lighter option. Simply coat the cutlets as described, arrange them on a baking sheet, and bake at 200°C (400°F) for about 20 minutes, flipping halfway to get even browning before adding the toppings.

What if I don’t have Italian seasoning on hand?

No worries! You can make your own mix using dried basil, oregano, thyme, and rosemary. This blend will give you that quintessential Italian herb flavor essential to the utlets with Tomato and Provolone Topping.

Is it better to use fresh or canned tomatoes?

Fresh ripe tomatoes are definitely best here for their juiciness and bright flavor, which balance perfectly with the melted provolone and crispy chicken. Canned tomatoes won’t provide the same fresh texture and vibrant taste.

Final Thoughts

I truly believe these utlets with Tomato and Provolone Topping will become a staple in your cooking rotation. They’re an easy way to bring a little Italian sunshine into your home with ingredients that are simple but packed with flavor. Whether you’re feeding hungry family members or impressing dinner guests, this dish offers a wonderful combination of comfort and freshness that’s hard to beat. So grab your chicken breasts and tomatoes, and dive into this delicious adventure—you won’t regret it!

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