Description

Caprese Chicken Cutlets deliver incredible flavor with fresh tomatoes, mozzarella, and basil, all wrapped around tender chicken. This simple recipe is perfect for a quick dinner or a healthy meal, making it ideal for those who love homemade dishes that pack a punch.

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 medium bowl.
Butterfly the chicken breasts by slicing them horizontally and cut into 4 pieces.
Cover the chicken with plastic wrap and pound until about 1/4-inch thick, then season with salt and pepper.
Combine flour, garlic powder, salt, and pepper in a bowl. In another bowl, whisk the eggs. In a third bowl, mix panko, parmesan, and parsley.
Coat the chicken in flour, dip in eggs, then press into the panko mixture until fully coated. Repeat for all pieces.
Heat olive oil in a skillet and cook chicken for 2-3 minutes per side, until cooked through. Transfer to a paper towel-lined plate as you cook the rest.
Serve the chicken topped with the prepared caprese salad.

Notes

Use fresh basil for the best flavor.
You can substitute chicken thighs if you prefer.
The chicken can be kept warm in the oven while frying the remainder.

Nutrition

Serving Size: 1 cutlet
Calories: 570
Sugar: 2g
Sodium: 800mg
Fat: 36g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 38g
Cholesterol: 225mg