Chicken Cutlet Caprese Salad
Using gently pan-fried chicken cutlets, fresh mozzarella, and basil, this Chicken Cutlet Caprese Salad makes the most of heirloom tomatoes that are reaching the end of their season.
Ingredients for Chicken Cutlets in a Pan.
- Two 16-ounce boneless, skinless chicken breasts
- Two large eggs or egg whites beaten
- 1/2 cup plus two TBSP seasoned breadcrumbs or gluten-free crumbs
- Three tablespoons of grated Parmesan cheese
- kosher salt
- Fresh pepper
- One tablespoon butter
- One teaspoon olive oil
For the Platter:
- 8 ounces of fresh, halved Bocconcini mozzarella
- 1 pint of heirloom cherry tomatoes
- 6 cups mixed baby greens
- 1/4 cup fresh basil leaves
- To make a simple or balsamic glaze, mix equal parts extra virgin olive oil
- balsamic vinegar with salt to taste. (additional)
Instructions For Chicken Cutlets in a Pan.
- Cut chicken breasts in half lengthwise, resulting in four slender pieces of chicken.
- Pound chicken until it reaches a thickness of 1/4 inch, working with 1 piece at a time. Repeat with the remaining 3 pieces, setting aside after each.
- To taste, add 3/4 teaspoon each of salt and black pepper.
- In a medium bowl, mix together breadcrumbs and Parmesan cheese. Beat eggs in a another bowl.
- Cutlets are dipped in beaten egg, then crumbs.
- A big nonstick skillet should be heated to medium heat. Stir in half of the butter and olive oil if cooking in two batches.
- After the butter has melted, add the cutlets and fry for 4 to 6 minutes on each side, or until they are cooked through and golden brown. Repeat.
- Cut up the chicken cutlets. Place the baby greens in the platter’s centre. Arrange tomatoes, mozzarella, basil, and chicken in a circular pattern.
- If preparing ahead of time, tightly wrap in plastic and refrigerate until mealtime.
Or, if you’re not constructing a platter, serve them separately: one piece chicken, two ounces of cheese, and divide the salad.
Accompany with 1 tablespoon of vinaigrette (not found in the recipe).
Instructions For Chicken Cutlets in Air Fryer:
- Cut chicken breasts in half lengthwise, resulting in four slender pieces of chicken.
- Pound chicken until it reaches a thickness of 1/4 inch, working with 1 piece at a time. Repeat with the remaining 3 pieces, setting aside after each.
- To taste, add 3/4 teaspoon each of salt and black pepper.
- In a medium bowl, mix together breadcrumbs and Parmesan cheese. Beat eggs in a another bowl.
- Cutlets are dipped in beaten egg, then crumbs.
- Set the air fryer’s temperature to 400°F.
- Transfer, in batches, to the air fryer basket and cook for 7 minutes, rotating midway through, or until thoroughly cooked and golden.
- Top the chicken with 1 1/2 cups of rocket and a good squeeze of lemon juice.
Directions for the Oven:
Bake for 12 to 14 minutes at 425°F, flipping halfway through, or until brown.
Nutrition:
One cutlet served with rocket, 219 calories, 10.5 gram mes of carbohydrates, 31 gram mes of protein, and 6 gram mes of fat. 1.5 g of saturated fat, 131.5 mg of cholesterol, 563.5 mg of sodium, 1.5 g of fibre, and 2 g of sugar