Jul 14 2026
Restaurants›Taverna Rustic Italian Wilmington›Brunch Cutlet Recipe

Brunch Cutlet Recipe

Inspired by Taverna Rustic Italian Wilmington
Time45m
Serves2

breaded chicken, fried egg, fontina, bacon, arugula, sundried tomato aioli, tav tots

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Ingredients

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Chicken Cutlet

Fried Egg

Toppings

Sundried Tomato Aioli

Tater Tots

Method

Chicken Cutlet

  1. 1

    Prepare the Chicken

    Preheat your oven to 400°F (200°C). Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness. Season with salt and black pepper.

  2. 2

    Dredge the Chicken

    Set up a dredging station: place flour in one bowl, beat eggs in another bowl, and add breadcrumbs in a third bowl. Dip each chicken breast into the flour, shaking off excess, then into the eggs, and finally into the breadcrumbs, pressing gently to adhere.

  3. 3

    Cook the Chicken

    Heat olive oil in a large skillet over medium heat. Add the breaded chicken cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and keep warm.

Fried Egg

  1. 4

    Cook the Eggs

    In a non-stick skillet, melt butter over medium heat. Crack the eggs into the skillet and cook until the whites are set and the yolks are still runny, or to your desired doneness. Season with salt and black pepper.

Toppings

  1. 5

    Prepare the Toppings

    While the eggs are cooking, cook the bacon in another skillet over medium heat until crispy. Remove and drain on paper towels. Place the fontina cheese slices on top of each chicken cutlet in the last minute of cooking to allow them to melt.

  2. 6

    Assemble the Brunch Cutlet

    Layer arugula on top of each chicken cutlet, followed by a slice of crispy bacon and a fried egg.

Sundried Tomato Aioli

  1. 7

    Make the Aioli

    In a blender, combine sundried tomatoes, mayonnaise, garlic, and lemon juice. Blend until smooth. Season with salt to taste.

Tater Tots

  1. 8

    Cook the Tater Tots

    Prepare tater tots according to package instructions, usually by baking at 425°F (220°C) for 20-25 minutes until crispy.

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