Caprese Crispy Chicken Cutlets

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Recipe from Two Peas and Their Pod

Caprese Chicken Cutlets are topped with juicy tomatoes, fresh mozzarella, basil, garlic, and a drizzle of balsamic glaze for an easy chicken dinner that's fresh, flavorful, and guaranteed to impress.

Prep Time20

Cook Time12

Total Time32

Course: Main Course

Cuisine: Italian

Keyword: basil, caprese, chicken, fresh mozzarella, tomatoes

Servings:

Calories: 513kcal

Ingredients

For the caprese salad:

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

For the chicken:

2 boneless skinless chicken breasts, about 1 1/2 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

For garnish:

Balsamic glaze, for drizzling
Chopped fresh basil, for sprinkling

Instructions

Make the caprese salad: In a medium bowl, combine the tomatoes, mozzarella, basil, olive oil, garlic, salt, and pepper.
Make the cutlets: Place the chicken breasts on a cutting board. Use a sharp knife to slice the chicken breast halves horizontally, butterflying them open. Cut each breast in half, to create 4 equal size pieces.
Pound the Chicken: Cover the chicken with plastic wrap. Use a mallet or rolling pin to pound the chicken out until it is about 1/4-inch thick. Remove the plastic wrap and season with salt and pepper.
Prep the Coating: In a medium shallow bowl or baking dish, combine the flour, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside. In a separate medium bowl or baking dish, whisk the eggs and set aside. In a third medium shallow bowl or baking dish, combine the panko, Parmesan cheese, and parsley.
Coat the Chicken: Dredge the chicken breasts in the flour mixture, coating both sides, shaking off excess. Next, dip the chicken into the eggs, letting any excess drain off. Add the chicken to the panko mixture and press until both sides are well coated. Repeat until all pieces are all breaded.
Cook the Chicken: In a large cast iron skillet, heat the oil over medium high heat. Once the oil is hot, carefully place 1 or 2 pieces of chicken into the pan and cook for 2 to 3 minutes, on each side, or until chicken is cooked through. Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Add more oil, if necessary.
Assemble and Serve: Transfer chicken to a plates and top with the salad. Serve immediately.

Notes

Pound the chicken to an even thickness so it cooks quickly and evenly.
Freshly grated Parmesan creates the best flavor and the crispiest coating.
Cook the chicken in batches to avoid overcrowding the pan.
Top with the caprese salad just before serving to keep the chicken crispy.
Don't skip the balsamic glaze—it adds the perfect sweet and tangy finish.
Store leftover chicken and the caprese topping separately in airtight containers in the refrigerator. The chicken will keep for up to 4 days and can be reheated in a 375°F oven or air fryer until crispy. Store the caprese topping for up to 2 days and spoon it over the chicken after reheating.

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