Perfectly tender and juicy chicken cutlets are topped with mild or hot giardiniera (your choice!) and provolone cheese. Play around with different crouton flavors for variety. This recipe was inspired by one of my favorite dishes at a local winery's restaurant.


Recipe Summary test

20 mins
15 mins
35 mins
4 chicken breasts


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

  • Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.

  • Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.

  • Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.

  • Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.

  • Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.

Nutrition Facts

560 calories; protein 33.3g; carbohydrates 29.5g; fat 33.6g; cholesterol 177.2mg; sodium 706.8mg. Full Nutrition

Reviews (1)

Rating: 5 stars
Made this for the fam and it was a hit. I used butter and garlic croutons. When I was chopping the giardinera for the tops of the breasts I was worried it was going to be too pungent. It was the perfect amount of flavor. Nice recipe! Read More