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


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

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
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Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
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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) 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 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 mL
eggs, beaten 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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