Description
Chicken Cutlet Caprese Salad made with heirloom tomatoes with lightly pan-fried chicken cutlets, fresh mozzarella, and basil.
Yield: 4servings | Serving Size: 1/4th of recipe
Ingredients
For the Pan Fried Chicken Cutlets
2boneless, skinless chicken breasts (16 oz)
2large eggs or egg whites, beaten
1/2cup+ 2 TBSP seasoned breadcrumbs*, or gluten free crumbs
3tablespoonsgrated Parmesan cheese
kosher salt and fresh pepper
1tablespoonbutter
1teaspoonolive oil
For the Platter
1pintheirloom cherry tomatoes, halved
8ouncesfresh Bocconcini mozzarella halved
1/4cupfresh basil leaves
6cupsmixed baby greens
Balsamic Glaze or Simple Balsamic dressing, combine equal parts balsamic and extra virgin olive oil with salt to taste. (extra)
Instructions
For the chicken:
Cut chicken breasts in half horizontally so you end up with 4 thin pieces of chicken.
Working with 1 piece of chicken at a time, pound chicken until 1/4-inch thick. Set aside and repeat with the remaining 3 pieces.
Season with 3/4 teaspoon salt and black pepper, to taste.
- Combine breadcrumbs and Parmesan cheese in a medium bowl. In another bowl beat eggs.
Dip cutlets in egg, then breadcrumbs.
- Heat a large nonstick skillet over medium heat. If cooking in two batches, add half of the butter and olive oil.
- When butter melts, add the cutlets and cook about 4 to 6 minutes on each side, until golden brown and cooked through. Repeat.
