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Chicken Cutlet Caprese Salad

Chicken Cutlet Caprese Salad

4.94 from 15 votes
Chicken Cutlet Caprese Salad takes advantage of end-of-summer heirloom tomatoes with lightly pan-fried chicken cutlets, fresh mozzarella, and basil.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Course: Dessert, Lunch, Meal Prep, Salad
Cuisine: Italian

Ingredients

For the Pan Fried Chicken Cutlets

  • 2 boneless (skinless chicken breasts (16 oz))
  • 2 large eggs or egg whites (beaten)
  • 1/2 cup + 2 TBSP seasoned breadcrumbs* (or gluten free crumbs)
  • 3 tablespoons grated Parmesan cheese
  • kosher salt and fresh pepper
  • 1 tablespoon butter
  • 1 teaspoon olive oil

For the Platter

  • 1 pint heirloom cherry tomatoes (halved)
  • 8 ounces fresh Bocconcini mozzarella halved
  • 1/4 cup fresh basil leaves
  • 6 cups mixed baby greens
  • Balsamic Glaze or Simple Balsamic dressing (combine equal parts balsamic and extra virgin olive oil with salt to taste. (extra))

Instructions

For the chicken:

  • Cut chicken breasts in half horizontally so you end up with 4 thin pieces of chicken.
  • Working with 1 piece of chicken at a time, pound chicken until 1/4-inch thick. Set aside and repeat with the remaining 3 pieces.
  • Season with 3/4 teaspoon salt and black pepper, to taste.
  • Combine breadcrumbs and Parmesan cheese in a medium bowl. In another bowl beat eggs.
  • Dip cutlets in egg, then breadcrumbs.
  • Heat a large nonstick skillet over medium heat. If cooking in two batches, add half of the butter and olive oil.
  • When butter melts, add the cutlets and cook about 4 to 6 minutes on each side, until golden brown and cooked through. Repeat.
    lightly pan fried chicken cutlets

For the Platter (2 servings picture in photos above):

  • Slice the chicken cutlets.  Arrange the baby greens in the center of the platter. Place the chicken, tomatoes, mozzarella, basil all round.
    sliced chicken cutlets
  • If making ahead, cover tight with plastic and keep chilled until ready to eat.
  • Or plate them individually if not making a platter, 1 piece chicken, 2 oz cheese and divide the salad.
  • Serve with 1 tablespoon vinaigrette (not included in n.i.).

Notes

Variations:
  • Add extra veggies like avocado, cucumber, or red onion.
  • Make it in the air fryer following the same cook method as this Air Fryer Chicken Milanese.
  • If you’re a vegetarian, use tofu and slice into thin cutlets.
  • Instead of serving with a balsamic vinaigrette, use balsamic glaze, which you can purchase or make at home.
*2 TBSP get tossed after breading, deducted from n.i.

Nutrition

Serving: 1/4th of recipe, Calories: 462kcal, Carbohydrates: 14.5g, Protein: 45.5g, Fat: 24g, Saturated Fat: 12g, Cholesterol: 231.5mg, Sodium: 755.5mg, Fiber: 2g, Sugar: 1.5g
- WW Points: 10