Caprese Chicken Cutlets are a family dinner favorite. The leftovers are great on a hoagie roll for lunch the next day too!
When we are in the middle of winter, 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.
How are these chicken cutlets made?
Caprese Chicken Cutlets are good comfort food but also contain fresh ingredients. The chicken cutlets are thin and dipped in flour, egg and a seasoned panko bread crumb mixture.
They are quickly sauteed in some olive oil and a little butter then topped with a Caprese type salad. The Caprese salad gives the chicken extra special flavors and a fresh touch to the dish.
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 from Florida 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 so i can have 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 son's lunch box. Feel free to double this recipe. A Caprese chicken cutlet on a hoagie roll is great the next day too!
What is Caprese?
Caprese is a salad with fresh tomatoes, mozzarella cheese and basil. It is believed that the salad represented the colors of the Italian flag. When these ingredients are added, the dish becomes Caprese and now it has become a cooking term.
I really do enjoy Caprese recipes. If I'm not making Caprese chicken, then I'm adding tomatoes, basil and mozarella cheese to Caprese Pork Chops or pasta. A simple Caprese salad goes well with so many dinners.
Try this recipe and I'm sure your family will want it again and again. It will give you good reason to visit your local farmers market.
What is your favorite Caprese recipe?
Caprese Chicken Cutlets
- 6 thin, 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
- 1 ½ 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
- 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.
- 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.
- 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.
- 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.