Crispy Chicken Cutlets with Tomato Bruschetta

 On the TODAY show by Chef Joe Isidori. This was fabulous light summer meal.

SERVINGS: 2

Chef notes Thisis a greatsummertime dish and lighter way to switch up classic Milanese. Using ripe, in-season tomatoes makes all the difference and the final result tasteslike summer on a plate! TECHNIQUE TIP: Don't pound the chicken cutletstoo thin. You want them to be just thin enough for even and proper breading. SWAP OPTION: Veal, pork or turkey cutlets can all be used interchangeably for this dish and it willstill be just a delicious.

1/2 cup all-purpose flour 

3 eggs, beaten 

2 cups Italian-style breadcrumbs 

2 (4-ounce or larger) chicken cutlets 

1/2 cup extra-virgin olive oil, plus more for frying 

salt and freshly ground black pepper, to taste 

2 large vine-ripe tomatoes, chopped 

1/2 cup red wine vinegar 

1/4 cup chopped red onion 

1 teaspoon chopped garlic 

1/2 cup thinly sliced basil, plus more to garnish 

1/4 cup chopped parsley 

2 ounces balsamic glaze, for drizzling

1. Place the flour, eggs and breadcrumbs into 3 separate shallow dishes. Dip the raw cutlets in the flour first, then the egg and finally the breadcrumbs. 

2. Heat a skillet over medium-high heat with about 1/4-inch of olive oil. Once oil is hot, fry the breaded cutlets until golden brown and cooked through. 

3. Remove the cooked cutletsto a paper towel-lined plate to drain excess oil. Season with salt and pepper. 

4. In a medium bowl, mix the tomatoes, vinegar, 1/2 cup of olive oil, onion, garlic, basil, parsley,salt and pepper. Toss gently to combine. 

5. Place cutlets on a plate or platter and top with a generous amount of the chopped tomato mixture. Drizzle with balsamic glaze, garnish with fresh basil leaves and serve!