Chicken Cutlets in Tomato Butter Sauce with Fried Capers

Chicken Cutlets in Tomato Butter Sauce with Fried Capers
Total Time

15 min.

Serving & Size

1 cutlet

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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

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

large boneless skinless chicken breasts, filleted and pounded to even thickness 12 12
salt and pepper, each, divided 10 mL 2 tsp
all-purpose flour 1 L 4 cups
dried thyme 30 mL 2 tbsp
garlic powder 15 mL 1 tbsp
onion powder 15 mL 1 tbsp
mustard powder 15 mL 1 tbsp
cayenne pepper 3 mL 1/2 tsp
eggs, beaten 8 8
canola oil 750 mL 3 cups
olive oil 185 mL 3/4 cup
thinly sliced garlic 185 mL 3/4 cup
capers 185 mL 3/4 cup
butter, cubed 185 mL 3/4 cup
torn fresh basil 500 mL 2 cups
1. Defrost, whisk and refrigerate soup for up to 1 day.
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.

Recipe Tip

  1. 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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