Caprese Chicken Cutlet
Breaded and pan-fried chicken cutlet topped with fresh tomato, mozzarella, and basil. Finished with a balsamic reduction and served warm.
Ingredients
Method
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until 1/4 inch thick. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Set up three shallow bowls: one with flour, one with beaten eggs, one with panko breadcrumbs. Working with one cutlet at a time, coat in flour, tap off excess, dip in egg, then coat evenly with panko. Place on a clean plate.
Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, fry each breaded cutlet 3–4 minutes per side until golden and an instant-read thermometer reads 165°F at the thickest point. Transfer to a paper towel–lined plate.
Arrange each hot cutlet on a serving plate. Top each with 2 oz mozzarella slices and 2–3 tomato slices in alternating layers. Tuck basil leaves between layers. Sprinkle remaining 1/2 tsp salt and 1/4 tsp black pepper over the tops.
If using a balsamic reduction, drizzle 1/2 tbsp over each cutlet. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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