• leighannewooten

Chicken Cutlet Caprese Salad


This is a lighter take on a traditionally deep fried chicken cutlet paired with a yummy Caprese salad. Still incredibly satiating and bursting with flavor!


What makes this recipe IMO? 2 secret ingredients, Parmesan hiding in the chicken crust and the balsamic drizzle. If you don't have this kitchen staple, I highly recommend it! It's balsamic vinegar that's been reduced so that it is thick as honey and deliciously sweet and tangy.


There are so many things to love about this recipe, it:

  • Reheats well for leftovers

  • Uses whatever you have on hand to reduce food waste

  • Has lots of color = Lots of nutritional variety

Bon Appetit!

Ingredients: Chicken Cutlets -

  • 2 boneless, skinless chicken breasts (~1 pound)

  • 2 large eggs (or whites), beaten

  • 1/2 cup + 2 TBSP seasoned breadcrumbs (can use gluten free crumbs)

  • 3 Tbsp grated Parmesan cheese

  • kosher salt and fresh pepper to taste

  • 2-3 Tbsp olive oil

Family Style Salad -

  • 1 pint heirloom cherry tomatoes, halved

  • 8 ounces fresh Bocconcini mozzarella halved

  • 1/4 cup fresh basil leaves

  • 1/4 chopped red onions

  • 1 avocado diced

  • 1 cucumber diced

  • 6 cups lettuce of choice, we use Boston bibb lettuce or arugula

  • Balsamic glaze or a quick balsamic vinaigrette (equal parts balsamic and extra virgin olive oil with salt to taste)

Directions:

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 EVOO.

  • Once the oil is hot, add cutlets and cook about 4 to 6 minutes on each side, until golden brown and cooked through. Repeat.

Cooking note: This method calls for pan frying which does use some oil, though much less than a traditional deep fried cutlet. You can also bake the cutlets, but I find pan frying creates a better crust. Some tips to optimize the crust:

  • Make sure the pan is hot before putting the oil in and let the oil get hot before putting the chicken in.

  • Right before it's time to flip, use an EVOO spray instead of adding more oil to the pan. It will result in one side being a little less crunchy (which you probably won't notice when you eat), so that's your call!

Family Style Salad:

  • Slice chicken cutlets and arrange on a plate with other ingredients. Drizzle with EVOO or vinaigrette.


Compliments to Skinny Taste for the recipe inspo!

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