Description
Caprese Chicken Cutlets deliver a delightful mix of crispy chicken, fresh basil, and gooey mozzarella, making it the ideal quick dinner or healthy 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
Instructions
- Combine tomatoes, mozzarella, basil, olive oil, garlic, salt, and pepper in a bowl to make the caprese salad.
- Butterfly chicken breasts and cut each in half to make 4 pieces.
- Pound chicken to about 1/4-inch thickness, then season with salt and pepper.
- In one bowl, mix flour, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. In another bowl, whisk the eggs. In a third bowl, combine panko, Parmesan, and parsley.
- Coat chicken in flour first, dip in eggs, then press into the panko mixture until fully coated.
- Heat oil in a large skillet over medium-high heat. Cook chicken for 2-3 minutes on each side until cooked through, then drain on paper towels.
- Serve chicken topped with caprese salad.
Notes
For extra flavor, let the caprese salad sit for a few minutes before serving.
Make sure the oil is hot enough before adding the chicken to achieve a crispy coating.
Freshly grated Parmesan is recommended for the best flavor and texture.
Nutrition
- Serving Size: 1 cutlet
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 270mg