Italian Chicken Cutlets Caprese

Caprese Chicken Cutlets are a family dinner favorite. This breaded Italian chicken cutlets recipe is topped with mozzarella, tomatoes and basil and drizzled with balsamic for a flavorful chicken Caprese. The leftovers are great on a hoagie roll for lunch the next day too! 

What are Chicken Cutlets Caprese?

Caprese is an Italian 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 to other foods, the dish becomes Caprese and now it has become a cooking term in addition to a salad.  

For this dish, I topped breaded Italian chicken cutlets with a wonderful chopped Caprese salad. The Caprese salad gives the chicken extra special flavors and adds a fresh touch to the dish.   This chicken cutlet recipe is easy to prepare, and my family loves this chicken for dinner.

Ingredients Needed

• boneless skinless chicken breasts
• all-purpose flour
• salt and pepper
• eggs
• panko bread crumbs
• dried Italian seasoning
• grated Parmesan
• butter 
• olive oil
• tomatoes
• fresh mozzarella
• fresh chopped basil
• balsamic glaze

How to Make Italian Chicken Cutlets 

This Caprese chicken cutlet recipe is a true comfort food dish but also contains fresh ingredients, so it's light and flavorful rather than heavy. Chicken Caprese is also really easy to make!

1. Pound chicken breasts until they are ¼ inch thick.
2. The chicken cutlets are dipped in flour, egg and a seasoned panko bread crumb mixture and pan-fried in olive oil and butter for about 3 minutes per side.
3. While the chicken cooks, prepare a chopped Caprese salad with fresh tomatoes, halved mozzarella balls and basil.
4. To serve, top the Italian chicken cultets with the caprese salad and drizzzle with balsamic glaze. 

Cooking Tips for making this Dish

• In the summer, I use fresh NJ tomatoes from my local farmers market  but in the off season I choose cherry, grape and plum tomatoes because they seem to be riper than the other varieties.
• Keep some basil in a vase in your kitchen as it will last for a week or more. It is sold with the roots in many grocer stores and farmers markets.
• When I make chicken cutlets, I like to make a big batch. Store tightly wrapped in plastic and they will last for 3 or 4 days. They are perfect to put in lunch box sandwiches.
• Feel free to double this recipe. A Caprese chicken cutlet on a hoagie roll is great the next day too!

More Chicken Cutlet Recipes

• Skillet Chicken Parmesan
• Chicken Cordon Bleu Sandwich
• Chicken Cutlets with Broccoli Rabe & Sun Dried Tomatoes
• Gluten Free Chicken Milanese from Food Fanatic

More Caprese Recipes

• Caprese Pasta Salad with Pesto
• Simple Balsamic Glazed Caprese Salad
• Skillet Pork Chops Caprese

The taste may be the best thing about these Italian chicken cutlets with Caprese, but the fact that I can get this dinner on the table in under 30 minutes (maybe even under 15) makes this breaded chicken cutlet recipe a winner in my book.

If you like this Breaded Chicken Caprese recipe, please leave a 5-star rating.

Print Recipe

Caprese Chicken Cutlets

Double this chicken recipe as it is good for dinner but even better for lunch the very next day.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: entree

Cuisine: Italian

Keyword: Caprese Chicken Cutlets

Servings: 6 servings

Calories: 453kcal

Author: Lisa Grant

Ingredients

• 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

Instructions

• 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.

Nutrition

Calories: 453kcal | Carbohydrates: 32g | Protein: 22g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 117mg | Sodium: 844mg | Potassium: 185mg | Fiber: 2g | Sugar: 3g | Vitamin A: 873IU | Vitamin C: 3mg | Calcium: 433mg | Iron: 3mg

First Published December 2014 ; Updated August 2021

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