Caprese Chicken Cutlets

Pat chicken breasts dry with paper towels. Place each breast between two sheets of plastic wrap and pound with a meat mallet until approximately 0.5-inch thick and even throughout.

Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.

Combine balsamic vinegar and honey in a small saucepan; set aside to reduce during cooking.

Working with one cutlet at a time, coat in flour, shaking off excess, then dip in egg wash, then press firmly into breadcrumbs to coat both sides evenly.

Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Working in batches if needed, add cutlets and cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.

Bring balsamic-honey mixture to a gentle simmer over medium heat and reduce until syrupy, about 5–7 minutes; set aside.

Return cutlets to the skillet and top each with a tomato slice, then a slice of mozzarella. Reduce heat to medium-low, cover, and cook 2–3 minutes until cheese melts.

Remove from heat and garnish with fresh basil leaves.

Transfer cutlets to serving plates and drizzle with warm balsamic reduction.