Description

These Caprese Chicken Cutlets are flavorful, easy to make, and perfect for a quick dinner. Featuring juicy chicken breasts topped with fresh mozzarella and tomatoes, they deliver a delicious taste that’s hard to resist—great for any home cook looking for an effortless meal.

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

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Instructions

Combine the tomatoes, mozzarella, basil, olive oil, garlic, salt, and pepper to make the caprese salad.
Slice the chicken breasts horizontally to create thinner pieces, cutting each in half to yield four pieces.
Pound the chicken wrapped in plastic to about 1/4-inch thickness and season with salt and pepper.
Mix together flour, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper in one shallow dish. In another dish, whisk the eggs. Combine panko, parmesan, and parsley in a third dish.
Dredge chicken in the flour, dip in the eggs, then coat with the panko mixture, pressing to adhere.
Heat olive oil in a cast iron skillet over medium high. Cook the chicken for 2 to 3 minutes on each side until fully cooked, then transfer to a paper towel-lined plate.
Place the cooked chicken on plates and top with the caprese salad. Serve hot.

Notes

Ensure the oil is hot before adding the chicken to get a crispy exterior.
You can customize the salad with other ingredients like avocado or olives for extra flavor.
Drizzle additional balsamic glaze over the chicken for added sweetness.

Nutrition

Serving Size: 1 cutlet
Calories: 520
Sugar: 3g
Sodium: 800mg
Fat: 32g
Saturated Fat: 8g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 30g
Cholesterol: 215mg