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.
For the Platter (2 servings picture in photos above):
- Slice the chicken cutlets. Arrange the baby greens in the center of the platter. Place the chicken, tomatoes, mozzarella, basil all round.
- If making ahead, cover tight with plastic and keep chilled until ready to eat.
Or plate them individually if not making a platter, 1 piece chicken, 2 oz cheese and divide the salad.
Serve with 1 tablespoon vinaigrette (not included in n.i.).
Last Step:
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Notes
Variations:
- Add extra veggies like avocado, cucumber, or red onion.
- Make it in the air fryer following the same cook method as this Air Fryer Chicken Milanese.
- If you’re a vegetarian, use tofu and slice into thin cutlets.
- Instead of serving with a balsamic vinaigrette, use balsamic glaze, which you can purchase or make at home.
Nutrition
Serving: 1/4th of recipe, Calories: 462kcal, Carbohydrates: 14.5g, Protein: 45.5g, Fat: 24g, Saturated Fat: 12g, Cholesterol: 231.5mg, Sodium: 755.5mg, Fiber: 2g, Sugar: 1.5g
