Crispy Chicken Caprese
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course, Salad
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Cuisine
American
Crispy Chicken Caprese
Description
The recipe begins by slicing chicken breasts into thin cutlets, seasoned simply with salt and pepper. The cutlets are dipped in beaten egg, then coated with a breadcrumb and Parmesan mixture. Cooking the chicken in olive oil over medium heat achieves a deeply golden and crispy exterior while ensuring the chicken cooks through.
Once cooked, the chicken is topped with slices of fresh tomato and mozzarella, with abundant fresh basil leaves layered on. A balsamic glaze drizzle adds a sweet acidity that complements the richness of the cheese and the crisp chicken crust. The combination yields a textural contrast between crunchy breading and soft, melty cheese with bright tomato and herbal notes.
This dish can be served as a main course alongside a simple green salad or crusty bread. It is ideal for those seeking a flavorful chicken meal featuring familiar Caprese ingredients in a crispy form.
Ingredients
- 1 pound chicken breast boneless, skinless
- salt kosher salt
- black pepper kosher salt
- 2 egg lightly beaten, large
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup Parmesan Cheese finely grated
- 3 to 4 tablespoons olive oil
- 2 to 3 tomato sliced, heirloom or homegrown
- 8 ounces mozzarella cheese sliced, fresh
- basil lots, fresh leaves
- balsamic glaze for drizzling
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!
User Reviews
Overall Rating
5
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