Description

These Caprese Chicken Cutlets are packed with flavor, featuring tender chicken coated in panko and parmesan, topped with a fresh mozzarella and tomato salad. Perfect for a quick meal that brings comfort and joy.

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 mixing tomatoes, mozzarella, basil, olive oil, garlic, salt, and pepper in a bowl.
Slice each chicken breast in half horizontally to create thinner cutlets.
Pound the chicken to about 1/4-inch thickness, then season with salt and pepper.
Combine flour, garlic powder, salt, and pepper in one bowl. In another bowl, whisk eggs. In a third bowl, mix panko, Parmesan, and parsley.
Coat the chicken in flour, dip in egg, and press into the panko mixture to cover well.
Heat oil in a skillet over medium-high heat and fry chicken until golden and cooked through, about 2-3 minutes per side. Drain on paper towels.
Serve by placing the chicken on plates and topping with the caprese salad.

Notes

Feel free to swap out mozzarella pearls for your favorite cheese.
Balsamic glaze can be substituted with balsamic vinegar for a tangy flavor.
Adjust the seasoning to your taste for an extra kick of flavor.

Nutrition

Serving Size: 1 cutlet
Calories: 417
Sugar: 1g
Sodium: 900mg
Fat: 24g
Saturated Fat: 6g
Carbohydrates: 18g
Fiber: 1g
Protein: 31g
Cholesterol: 210mg