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Chicken Cutlet Caprese Salad
4.93
from
13
votes
Chicken Cutlet Caprese Salad takes advantage of end-of-summer heirloom tomatoes with lightly pan-fried chicken cutlets, fresh mozzarella, and basil.
Prep Time:
15
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
35
minutes
mins
Yield:
4
servings
Course:
Dessert, Lunch, Meal Prep, Salad
Cuisine:
Italian
Ingredients
For the Pan Fried Chicken Cutlets
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
For the Platter
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))
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.).
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
.
*2 TBSP get tossed after
breading, deducted from n.i.
Nutrition
Serving:
1
/4th of recipe
,
Calories:
462
kcal
,
Carbohydrates:
14.5
g
,
Protein:
45.5
g
,
Fat:
24
g
,
Saturated Fat:
12
g
,
Cholesterol:
231.5
mg
,
Sodium:
755.5
mg
,
Fiber:
2
g
,
Sugar:
1.5
g
- WW Points:
10