Bruschetta-Topped Crispy Baked Chicken

– ¼ cup all-purpose flour – 1 large egg – 2 tablespoons water – ½ cup panko breadcrumbs, preferably whole-wheat – ¼ cup grated Parmesan cheese – 1 pound chicken cutlets, trimmed – ½ teaspoon ground pepper, divided


– ¼ teaspoon salt, divided – Cooking spray – 1 tablespoon extra-virgin olive oil – 1 tablespoon balsamic vinegar – 1 clove garlic, grated – 2 cups cherry tomatoes, cut into eighth – ⅓ cup slivered basil leave

 Preheat oven to 425 degrees F. Place a wire cooling rack on a large rimmed baking sheet.


Spread flour in a shallow dish or pie pan. Whisk egg and water in another shallow dish. Combine panko and Parmesan in a third dish.

Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Dredge both sides of each piece of chicken in the flour, shaking off any excess.  

Dip in the egg mixture, then dredge in the panko mixture. Coat both sides of the cutlets with cooking spray and place on the prepared rack. 

 Bake until cooked through and starting to brown, 15 to 20 minutes.Meanwhile, whisk oil, vinegar, garlic and the remaining 1/4 teaspoon pepper 

1/8 teaspoon salt in a medium bowl. Add tomatoes and basil and stir to combine. Serve over the chicken.

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