Chicken Cutlet Caprese Salad takes advantage of end-of-summer heirloom tomatoes with lightly pan-fried chicken cutlets, fresh mozzarella, and basil.
Ingredients
- 2 boneless, skinless chicken breasts (16 oz)
- 2 large eggs or egg whites, beaten
- 1/2 cup + 2 TBSP seasoned breadcrumbs*, or gluten free crumbs
- 3 tablespoons grated Parmesan cheese
- kosher salt and fresh pepper
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 pint heirloom cherry tomatoes, halved
- 8 ounces fresh Bocconcini mozzarella halved
- 1/4 cup fresh basil leaves
- 6 cups mixed baby greens
- Balsamic Glaze or Simple Balsamic dressing, combine equal parts balsamic and extra virgin olive oil with salt to taste. (extra)
Directions
- 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.
- lightly pan fried chicken cutlets
