Crispy Chicken Caprese

Name: Crispy Chicken Caprese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 people
Ingredients: 1 pound boneless, skinless chicken breasts; kosher salt and pepper; 2 large eggs; 1 ½ cups seasoned breadcrumbs; ⅓ cup finely grated Parmesan cheese; 3 to 4 tablespoons olive oil; 2 to 3 heirloom or homegrown tomatoes; 8 ounces fresh mozzarella; lots of fresh basil leaves; balsamic glaze

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 people
Course
Main Course, Salad
Cuisine
American

Crispy Chicken Caprese

Kian Mendoza

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This crispy chicken caprese is a delicious summer meal! Tender, thin and crispy chicken cutlets layered with heirloom tomatoes, fresh mozzarella cheese and basil. Drizzle it with a balsamic glaze for the ultimate flavor bomb!

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Ingredients

Servings

1 pound boneless, skinless chicken breasts
kosher salt and pepper
2 large eggs, lightly beaten
1 ½ cups seasoned breadcrumbs
⅓ cup finely grated Parmesan cheese
3 to 4 tablespoons olive oil
2 to 3 heirloom or homegrown tomatoes, sliced
8 ounces fresh mozzarella, sliced
lots of fresh basil leaves
balsamic glaze, for drizzling

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Instructions

Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 4 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs and parmesan in another plate or bowl.
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!
Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.
(This reheats great! I store mine in foil in the fridge and reheat in the oven or air fryer until warm.)
Season the tomatoes with salt and pepper.
Layer the chicken pieces with the slices of tomato and mozzarella and basil leaves. Drizzle all over with balsamic glaze. Serve!