Description
These Caprese Chicken Cutlets combine juicy chicken with fresh tomatoes and mozzarella for a flavor-packed dish. Perfect for a quick dinner that feels gourmet!
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
Instructions
- Prepare the Caprese salad by mixing tomatoes, mozzarella, basil, olive oil, garlic, salt, and pepper in a bowl.
- Butterfly the chicken breasts and cut them into four equal pieces.
- Cover the chicken and pound it to about 1/4-inch thickness, then season with salt and pepper.
- Combine flour, garlic powder, salt, and pepper in one bowl; whisk eggs in another; mix panko, parmesan, and parsley in a third bowl.
- Dredge chicken in flour, then dip in eggs, and finally coat in the panko mixture.
- Heat olive oil in a cast iron skillet over medium-high heat. Cook the chicken pieces for 2-3 minutes per side until cooked through, then transfer to a paper towel-lined plate.
- Serve the chicken topped with the Caprese salad and enjoy!
Notes
Feel free to adjust the seasonings according to your taste preferences.
Make sure the oil is hot enough before adding the chicken to ensure a crispy texture.
Drizzling balsamic glaze enhances the flavors and adds a gourmet touch.
Nutrition
- Serving Size: 1 cutlet
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 270mg