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Caprese Crispy Chicken Cutlets Recipe

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4 from 44 reviews

Caprese Crispy Chicken Cutlets combine juicy, tender chicken breasts with a flavorful Caprese salad topping of fresh tomatoes, mozzarella, and basil. The chicken is breaded with a crispy Parmesan panko coating and pan-fried to golden perfection. Finished with a drizzle of balsamic glaze and fresh herbs, this dish offers a delightful balance of textures and vibrant Italian flavors perfect for a quick yet impressive meal.

Ingredients

Caprese Salad

  • 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

Chicken Cutlets

  • 2 boneless skinless chicken breasts, about 1 1/2 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

  1. Make the Caprese Salad: In a medium bowl, combine the halved tomatoes, mozzarella pearls, finely chopped basil, olive oil, minced garlic, and season with kosher salt and black pepper to taste. Toss gently to mix all ingredients well and set aside.
  2. Prepare the Chicken: Place the chicken breasts on a cutting board. Using a sharp knife, butterfly each breast by slicing horizontally almost through, then open it like a book. Cut each butterflied breast in half to create 4 equal pieces total.
  3. Pound the Chicken: Cover the chicken pieces with plastic wrap and use a meat mallet or rolling pin to gently pound them to an even thickness of about 1/4 inch. Remove the plastic wrap and season both sides liberally with kosher salt and black pepper.
  4. Prepare the Coatings: In a shallow dish, mix flour, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In another bowl, whisk the eggs until smooth. In a third shallow dish, combine panko bread crumbs, grated Parmesan cheese, and chopped parsley.
  5. Coat the Chicken: Dredge each chicken piece in the flour mixture, shaking off excess. Dip into the beaten eggs, allowing excess egg to drip off, then press into the panko-Parmesan mixture, ensuring an even and thorough coating. Repeat for all pieces.
  6. Cook the Chicken: Heat 1/2 cup olive oil in a large cast iron skillet over medium-high heat. Once hot, cook 1 or 2 chicken cutlets at a time for 2 to 3 minutes per side, or until the crust is golden brown and chicken is cooked through (internal temperature should reach 165°F). Transfer cooked pieces to a paper towel-lined plate to drain excess oil. Add more oil as needed for subsequent batches.
  7. Assemble and Serve: Place the cooked chicken cutlets on serving plates. Top generously with the prepared Caprese salad. Drizzle balsamic glaze over the top and sprinkle with additional chopped fresh basil for garnish. Serve immediately while warm.

Notes

  • Butterflying and pounding the chicken ensures even cooking and tender cutlets.
  • Using a cast iron skillet helps achieve a crisp and golden crust.
  • Balsamic glaze adds a touch of sweetness and acidity that balances the richness of the fried chicken and cheese.
  • Serve with a fresh green salad or garlic bread for a complete meal.
  • Use fresh mozzarella pearls for authentic texture and flavor.

Find it online: https://justsosavory.com/caprese-crispy-chicken-cutlets-recipe/