Description

Enjoy these mouthwatering Caprese Chicken Cutlets that combine tender chicken with fresh tomatoes and mozzarella. It’s a perfect quick dinner option that’s simple to prepare and bursting with flavor!

Ingredients

Scale

12 oz grape or cherry tomatoes, halved
8 oz mozzarella pearls
2 tablespoons finely chopped basil
1 tablespoon olive oil
1 clove garlic, minced
kosher salt and black pepper, to taste
2 boneless skinless chicken breasts, about 1 ½ lbs
kosher salt and black pepper, for seasoning
1/2 cup all-purpose flour
1 teaspoon garlic powder
3 large eggs
1 cup panko bread crumbs
3/4 cup freshly grated parmesan cheese
1 tablespoon finely chopped parsley
1/2 cup olive oil, for frying
balsamic glaze, for drizzling
chopped fresh basil, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Prepare the caprese salad by combining tomatoes, mozzarella, basil, olive oil, garlic, salt, and pepper in a medium bowl.
Prepare the chicken by slicing the breasts horizontally into halves, then cutting into four pieces.
Pound the chicken pieces to about 1/4-inch thickness and season with salt and pepper.
In shallow bowls, set up three stations: combine flour, garlic powder, and seasoning in one; whisk eggs in another; and mix panko, parmesan, and parsley in the last bowl.
Coat the chicken pieces sequentially in the flour, egg, then panko mixtures, pressing to adhere.
Heat olive oil in a skillet over medium high heat, and fry the chicken for 2-3 minutes on each side until cooked through. Transfer to a paper towel-lined plate.
Serve the chicken topped with caprese salad immediately.

Notes

Adjust the frying oil as needed to ensure the chicken cooks evenly.
Feel free to add extra herbs to the salad for additional flavor.
Balsamic glaze adds a sweet tangy finish; drizzle generously.

Nutrition

Serving Size: 1 cutlet
Calories: 480
Sugar: 3g
Sodium: 720mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 24g
Cholesterol: 165mg