Caprese Chicken Cutlets

by jerseygirl on December 9, 2014 · 6 comments

We are not even in the midst of winter but  the evenings are already cold and dark. When this happens I feel like I have to eat food that reminds me that summer will be here again. Salads are great for lunch but they just don’t cut it when it comes to a main course for dinner. I want something heartier and something comforting. Caprese chicken cutlets are as good of a comfort food as fried chicken but this dish is a bit lighter.

I am really missing my Jersey tomatoes and it will be months and months before I can even get a green one. So I tend to buy cherry, grape and plum tomatoes in the off season. They seem to be riper than the other varieties.  They are perfect for this recipe. I also try to keep some basil in a vase on my kitchen window sill for fresh basil anytime I want it.

When I make chicken cutlets, I like to make a big batch. They are perfect to put in sandwiches in my kids lunch boxes. Feel free to double this recipe. A Caprese chicken cutlet on a hoagie roll is great the next day.

2014-08-22 00.53.45

Caprese Chicken Cutlets
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Double this chicken recipe as it is good for dinner but even better for lunch the very next day.
  • 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 tablespoon water
  • 1½ cups panko bread crumbs
  • 1 TBS dried Italian herb seasoning
  • ½ cup freshly grated Parmesan
  • 2 Tablespoon butter, divided
  • 2 Tablespoon olive oil, divided
  • 2 large plum tomatoes
  • 12 ounces fresh mozzarella balls
  • 2 Tablespoons fresh chopped basil
  • 2 Tablespoons Balsamic Glaze
  1. Pound the chicken breasts until they are ¼-inch thick using a meat mallet or rolling pin. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, seasoning and ½ cup grated Parmesan.
  2. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large frying pan and cook half the chicken breasts on medium-low heat for about 3 minutes on each side, or until cooked through. Add the remaining more butter and oil and cook the rest of the chicken breasts.
  4. While the chicken breasts are cooking, chop tomatoes and cut mozzarella balls in half. Mix the tomatoes, cheese and basil in a small bowl. Place over the chicken breasts when serving and drizzle with balsamic glaze.


Please follow and like us:

{ 6 comments… read them below or add one }

Biz December 9, 2014 at 6:33 pm

That looks delicious! Thanks for your sweet comments on my blog about Tony. I just wanted to let you know that I am strong for people around me, but I lose it when I am by myself.

I cry with every word I’ve written this week about how Tony’s last days were spent, but I know if I don’t do it now, I’ll forget the details. And while his Mom isn’t ready to read the posts yet, I know she’ll appreciate them down the road.



Jackie December 9, 2014 at 9:09 pm

I miss Jersey tomatoes too. I had so many cherry tomatoes from my garden this year (even though the chipmunks kept stealing them). This recipe sounds delicious. Thanks for sharing!


Ashley | Spoonful of Flavor December 10, 2014 at 9:53 am

Love that these are so fresh and flavorful! That drizzle looks amazing!


Wendy December 10, 2014 at 11:30 am

I miss Jersey tomatoes too. Love the idea of combining a caprese salad with chicken cutlets.


Colleen (Souffle Bombay) December 15, 2014 at 4:50 pm

This looks so good! I could eat this every single day as long as the tomatoes are good! MMM!


shiv February 16, 2015 at 3:02 am



Leave a Comment

Rate this recipe:  

Previous post:

Next post: