Brittany’s Parmesan Bruschetta Chicken
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52 INGREDIENTS • 10 STEPS • 1HR

Brittany’s Parmesan Bruschetta Chicken

Crispy Parmesan crusted chicken served with anchovy-roasted Brussels sprouts, pesto-infused couscous, and whipped mascarpone. Topped with a zesty tomato bruschetta for a fresh, flavorful meal. Enjoy Brittany’s Bruschetta Chicken from Hell’s Kitchen Season 23!
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Hell's Kitchen
Gordon Ramsay hosts a fiery cooking competition in which the winner receives a head chef position. Tune in Thursdays at 8/7c on Fox. Stream next day on Hulu.
Crispy Parmesan crusted chicken served with anchovy-roasted Brussels sprouts, pesto-infused couscous, and whipped mascarpone. Topped with a zesty tomato bruschetta for a fresh, flavorful meal. Enjoy Brittany’s Bruschetta Chicken from Hell’s Kitchen Season 23!
1HR
Total Time
$11.50
Cost Per Serving
Ingredients
Servings
2
us / metric
Sage Pesto
Toasted Pine Nuts
1 Tbsp
Toasted Pine Nuts
Fresh Basil Leaf
6
Fresh Basil Leaves
Sage Leaves
4
Sage Leaves
Garlic
3 cloves
Garlic
Lemon
1/2
Lemon, juiced
Orange
1/2
Orange, juiced
Grated Parmesan Cheese
4 Tbsp
Grated Parmesan Cheese
Olive Oil
4 Tbsp
Olive Oil
Parmesan Crusted Chicken
Buttermilk
1 cup
Buttermilk
Fresh Herbs
4 Tbsp
Chopped Fresh Herbs
such as basil, sage, and tarragon
Orange
1/2
Orange, juiced
Chicken Cutlet
1 lb
Chicken Cutlet
All-Purpose Flour
1 cup
All-Purpose Flour
Garlic Powder
1 tsp
Garlic Powder
Onion Powder
1 tsp
Onion Powder
Panko Breadcrumbs
1 cup
Panko Breadcrumbs
Grated Parmesan Cheese
1/3 cup
Grated Parmesan Cheese
Fresh Basil
2 Tbsp
Chopped Fresh Basil
Tarragon
1 Tbsp
Chopped Tarragon
Kosher Salt
2 tsp
Kosher Salt
Neutral Oil
4 Tbsp
Neutral Oil
Whipped Mascarpone
Mascarpone Cheese
4 Tbsp
Mascarpone Cheese
Crème Fraîche
4 Tbsp
Crème Fraîche
Lemon
1
Lemon, zested
Orange
1
Orange, juiced
Grated Parmesan Cheese
4 Tbsp
Grated Parmesan Cheese
Bruschetta
Cherry Tomato
1 1/2 cups
Cherry Tomatoes
Garlic
3 cloves
Garlic
plus 1 Tbsp minced garlic
Garlic Powder
1 tsp
Garlic Powder
Onion Powder
1 tsp
Onion Powder
Olive Oil
3 Tbsp
Olive Oil
Anchovy
1
Anchovy, minced
Fresh Basil
4 Tbsp
Chopped Fresh Basil
Crushed Tomatoes
1 cup
Crushed Tomatoes
Tomato Paste
1 Tbsp
Tomato Paste
Garlic Powder
as needed
Garlic Powder
Onion Powder
as needed
Onion Powder
Balsamic Vinegar
2 Tbsp
Balsamic Vinegar
Lemon
1
Lemon, zested
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Anchovy Roasted Brussels Sprouts
Olive Oil
2 Tbsp
Olive Oil
Brussels Sprouts
2 1/2 cups
Brussels Sprouts
Honey
1 Tbsp
Honey
1-2 Tbsp
Balsamic Vinegar
2 Tbsp
Balsamic Vinegar
Anchovy
4
Anchovies, minced
Pesto Toasted Couscous
Couscous
1 cup
Couscous
Basil Pesto
4 Tbsp
Basil Pesto
Water
1/2 cup
Water
plus more if needed
Orange
1
Orange, juiced
Lemon
1
Lemon, zested
Fresh Herbs
1 Tbsp
Chopped Fresh Herbs
such as basil, sage, or tarragon
Love This Recipe?
author_avatar
Hell's Kitchen
Gordon Ramsay hosts a fiery cooking competition in which the winner receives a head chef position. Tune in Thursdays at 8/7c on Fox. Stream next day on Hulu.
Cooking InstructionsHide images
step 1
Make the pesto: In a blender, combine the Toasted Pine Nuts (1 Tbsp), Fresh Basil Leaves (6), Sage Leaves (4), Garlic (3 cloves), Lemon (1/2), Orange (1/2), and Grated Parmesan Cheese (4 Tbsp). Blend until a thick paste forms. With the blender running on medium speed, drizzle in the Olive Oil (4 Tbsp) until the pesto comes together.
step 2
Marinade the chicken: In a large mixing bowl, combine the Buttermilk (1 cup), Fresh Herbs (4 Tbsp), Orange (1/2), and 1/4 cup of the sage pesto. Place the Chicken Cutlet (1 lb) in the mixture and let marinade for at least 30 minutes and up to overnight in the refrigerator.
step 3
In a large mixing bowl, whisk together the All-Purpose Flour (1 cup), Garlic Powder (1 tsp), and Onion Powder (1 tsp). In a separate bowl, whisk together the Panko Breadcrumbs (1 cup), Grated Parmesan Cheese (1/3 cup), Fresh Basil (2 Tbsp), Tarragon (1 Tbsp), and Kosher Salt (2 tsp). Remove the chicken from the marinade and let the excess liquid drip off. Place the chicken into the flour mixture and toss to coat completely. Shake any excess flour off and place the chicken back into the buttermilk marinade. Let the excess marinade drip off and place the chicken into the panko mixture, pressing to coat the cutlet completely.
step 4
Place a large skillet with the Neutral Oil (4 Tbsp) over medium high heat. Place the breaded cutlet into the skillet and cook until golden brown, then flip and continue cooking until cooked through. Keep warm until ready to serve.
step 5
Make the whipped mascarpone: In the bowl of a food processor, combine the Mascarpone Cheese (4 Tbsp), Crème Fraîche (4 Tbsp), Lemon (1), Grated Parmesan Cheese (4 Tbsp), and Orange (1). Pulse until smooth. Reserve until ready to serve.
step 6
Make the bruschetta: Preheat the oven to 425℉. Place the Cherry Tomatoes (1 1/2 cups), Garlic (3 cloves), and Anchovy (1) on a baking sheet and drizzle with the Olive Oil (3 Tbsp). Season with Garlic Powder (1 tsp) and Onion Powder (1 tsp). Roast until the tomatoes char and the garlic is caramelized. Remove the tomatoes to a bowl and add the Fresh Basil (4 Tbsp). Let the mixture cool completely.
step 7
In a medium saucepan over medium heat, combine the Crushed Tomatoes (1 cup), Tomato Paste (1 Tbsp), minced garlic, Garlic Powder (as needed), Onion Powder (as needed). Bring the mixture to a boil, then reduce to a simmer and let cook until thickened, about 15 minutes. Finish the sauce with Balsamic Vinegar (2 Tbsp), Kosher Salt (to taste), Lemon (1), Freshly Ground Black Pepper (to taste), and ¾ of the chilled tomato mixture.
step 8
Make the anchovy brussels: In a large skillet over medium heat, add the Olive Oil (2 Tbsp), Brussels Sprouts (2 1/2 cups), and Honey (1 Tbsp). Cook until the brussels begin to caramelize then add the Balsamic Vinegar (2 Tbsp), and Anchovies (4). Taste and adjust for seasoning.
step 9
Make the toasted couscous: In a small saucepan over medium heat, combine the Basil Pesto (4 Tbsp) and Water (1/2 cup) and bring to a gentle simmer. In a large skillet over medium high heat, add the Couscous (1 cup) and toast until lightly golden. Spoon the pesto water into the couscous, stirring constantly until all of the liquid has been absorbed. Finish the couscous with the Orange (1), Lemon (1) zest, and Fresh Herbs (1 Tbsp).
step 10
Scoop the mascarpone onto a plate and place the chicken on top. Spoon over the bruschetta and finish with fresh lemon zest. Serve with the brussels and couscous.
step 10 Scoop the mascarpone onto a plate and place the chicken on top. Spoon over the bruschetta and finish with fresh lemon zest. Serve with the brussels and couscous.
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RECIPES TAG
Comfort Food
Shellfish-Free
Dinner
Popular
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