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 tomatoes, mozzarella, basil, olive oil, garlic, salt, and pepper in a bowl to create the caprese salad.
- Slice chicken breasts horizontally and cut each breast into half to create 4 pieces.
- Pound the chicken to about 1/4-inch thickness, then season with salt and pepper.
- Mix flour, garlic powder, salt, and pepper in one bowl; whisk eggs in another; combine panko, parmesan, and parsley in a third bowl.
- Dredge chicken in flour, dip in eggs, and coat with panko mixture, pressing to adhere. Repeat for all chicken pieces.
- Heat oil in a skillet over medium-high heat and cook chicken for 2 to 3 minutes on each side until cooked through, then drain on paper towels.
- Serve chicken topped with caprese salad.
Notes
For extra flavor, consider adding fresh herbs like oregano or thyme to the salad.
Pound the chicken evenly to avoid uneven cooking during frying.
For a lower-calorie option, bake the breaded chicken instead of frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Entrees
- Method: Pan-Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 170mg