Caprese Chicken Cutlets

Crispy Parmesan cutlets finished with fresh tomato-mozzarella-basil.

Topping

• 12 oz cherry tomatoes, halved
• 8 oz mozzarella pearls
• 2 tablespoons chopped basil
• 1 tablespoon oil
• 1 garlic clove, minced
• Salt and black pepper

Chicken

• 2 chicken breasts, butterflied into 4 cutlets
• Flour mixed with garlic powder, for dredging
• 3 eggs, beaten
• 1 cup panko
• 3/4 cup grated Parmesan
• Chopped parsley
• About 1/2 cup oil, for frying
• Balsamic glaze, for finishing

Steps

1. Toss cherry tomatoes, mozzarella pearls, basil, oil, garlic, salt, and pepper. Set aside.
2. Season the cutlets. Dredge in seasoned flour, dip in egg, then coat in panko mixed with Parmesan and parsley.
3. Fry in hot oil until deep golden and cooked through, about 3 to 4 minutes per side. Drain on a rack or paper towels.
4. Top each cutlet with the tomato-mozzarella mixture and a drizzle of balsamic glaze. Serve immediately.

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