Description

Caprese Chicken Cutlets bring together tender chicken, fresh tomatoes, and mozzarella for a delightful dish. Perfect for a quick weeknight dinner or a healthy meal option, this recipe showcases colorful ingredients and simple preparation, making it an excellent choice for homemade cooking lovers.

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
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

In a medium bowl, combine the tomatoes, mozzarella, basil, olive oil, garlic, salt, and pepper to prepare the caprese salad.
Slice chicken breasts horizontally, butterflying them open, and cut each breast in half to create 4 equal pieces.
Cover the chicken with plastic wrap and pound until about 1/4-inch thick, then season with salt and pepper.
In a shallow bowl, combine flour, garlic powder, salt, and pepper. Set aside. In another bowl, whisk the eggs. In a third bowl, combine panko, Parmesan cheese, and parsley.
Dredge chicken in the flour mixture, dip in eggs, and coat in the panko mixture. Repeat for all pieces.
Heat oil in a cast iron skillet over medium-high heat. Cook chicken for 2 to 3 minutes on each side until cooked through, then transfer to a paper towel-lined plate.
Serve chicken topped with caprese salad and enjoy immediately.

Notes

If you prefer extra crispy cutlets, double bread the chicken by repeating the egg and panko steps.
For added flavor, marinate the chicken in olive oil and garlic before coating.
Feel free to substitute different cheeses or add other herbs according to taste.

Nutrition

Serving Size: 1 chicken cutlet
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 26g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 150mg