Chicken Cutlets in Tomato Butter Sauce with Fried Capers

Made With:

Signature Tomato Bisque

Ripe red tomatoes and onions simmered with rich cream and delicately seasoned with garlic and pepper.

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Tip

Make this a vegetarian offering by substituting pan-fried eggplant for the chicken.

Tip:

Total Time

40 min.

Serving & Size

1 cutlet

The luscious tomato butter sauce is a sophisticated accompaniment to the crispy chicken, and the fried garlic and capers offer balance to this rich, gourmet entrée.

Nutrition Facts

Serving Size

Amount Per Serving

Calories

% Daily Value

Total Fat g

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Profit Per Serving

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Serving Cost

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Step 2

Profit Per Meal

Servings

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Profit Per Meal

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Profit Per Day

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Ingredients

Weight

Measure

Instructions

Ingredients & Instructions

Ingredients

Weight

Measure

Instructions

Ingredients	Weight	Measure
	Weight	Measure
Campbell’s Signature Condensed Tomato Bisque	1/2 tub (2 lb)	1 tub (1 L/905 g)

1. Defrost, whisk and refrigerate soup for up to 1 day.

Ingredients	Weight	Measure
	Weight	Measure
large boneless skinless chicken breasts, filleted and pounded to even thickness	12	12
salt and pepper, each, divided	2 tsp	10 mL
all-purpose flour	4 cups	1 L
dried thyme	2 tbsp	30 mL
garlic powder	1 tbsp	15 mL
onion powder	1 tbsp	15 mL
mustard powder	1 tbsp	15 mL
cayenne pepper	1/2 tsp	3 mL
eggs, beaten	8	8

2. Season chicken with half of the salt and pepper. In shallow bowl, whisk together flour, and remaining salt and pepper. Add thyme, garlic powder, onion powder, mustard powder and cayenne pepper to flour mixture. In separate shallow bowl, whisk eggs with water.

3. Dredge each chicken fillet in flour, then egg, then flour again. Arrange fillets on rack positioned over sheet tray. Cover and refrigerate for up to 1 day.

Ingredients	Weight	Measure
	Weight	Measure
canola oil	3 cups	750 mL
olive oil	3/4 cup	185 mL
thinly sliced garlic	3/4 cup	185 mL
capers	3/4 cup	185 mL
butter, cubed	3/4 cup	185 mL
torn fresh basil	2 cups	500 mL

Heat 1/4 cup (60 mL) canola oil in large skillet set over medium-high heat. Cook 2 breaded chicken fillets, turning once, for 8 to 10 minutes or until golden brown and cooked through. Drain on paper towel and keep warm.

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