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
Instructions
- Combine halved tomatoes, mozzarella, basil, olive oil, minced garlic, salt, and pepper in a medium bowl to make the caprese salad.
- Place chicken breasts on a cutting board, slice them horizontally to butterfly open, and cut each in half for four equal pieces.
- Cover chicken with plastic wrap and pound it to about 1/4-inch thickness, then season with salt and pepper.
- In a medium dish, mix flour, garlic powder, salt, and pepper. In a separate dish, whisk eggs. In another dish, combine panko, parmesan, and parsley.
- Dredge chicken pieces in the flour mixture, then dip in eggs, and finally coat well with the panko mixture.
- Heat olive oil in a large skillet over medium-high heat, and cook chicken for 2 to 3 minutes on each side until fully cooked. Place cooked chicken on paper towels and repeat with remaining pieces.
- Serve chicken topped with caprese salad immediately.
Notes
Ensure oil is hot before adding chicken for a crispy texture.
You can serve with a balsamic glaze drizzle for added flavor.
Use fresh ingredients for the best taste.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Entrees
- Method: Pan Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 180mg