Crispy Chicken Caprese
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Calories
550 kcal
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Cuisine
Italian-American Fussion
Crispy Chicken Caprese
Description
Crispy Chicken Caprese is prepared by pounding chicken breasts thin to ensure even cooking and a tender texture. The chicken is then dredged in flour, dipped in whisked eggs, and coated with Italian-style panko breadcrumbs, providing a crunchy crust after frying in oil heated to about 325°F. The dish is complemented by a topping of torn burrata cheese, basil chiffonade, and cherry tomatoes cooked briefly with garlic, olive oil, lemon juice, and white wine, resulting in a balance of freshness and richness.
The frying creates a crisp exterior that contrasts nicely with the creamy burrata and the bright acidity of tomatoes and lemon zest. The balsamic glaze adds a sweet and tangy finish, tying together the flavors. The method includes options for air frying or baking the chicken for a lighter preparation, reflecting versatility in cooking methods.
Serve this dish immediately to preserve the crispiness of the chicken cutlets and the freshness of the toppings. It can be paired with a light salad or simple pasta for a complete meal. The recipe notes advise against using extra virgin olive oil for frying due to its low smoke point, recommending a high smoke point oil instead. Leftover chicken can be reheated in the oven to retain crispness, and tomatoes and burrata should be kept separate from the chicken ahead of time to prevent sogginess.
Ingredients
- 4 chicken breast pounded thin
- 3 egg whisked
- 1/2 cup all-purpose flour
- 1 1/2 cups panko bread crumbs italian style
- 2 cups cherry tomato
- 1 1/2 cups basil chiffonade cut, fresh leaves
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1/2 tsp kosher salt
- 1/4 cup white wine dry
- 1 tsp lemon juice and 1 tsp zest
- 1 burrata cheese torn into pieces
- 2 tbsp balsamic glaze
- oil to shallow fry chicken cutlets
Instructions
- Using a meat mallet/tenderizer, place chicken cutlet under a plastic sheet and pound the chicken uniformly thin without ripping through. Season with kosher salt and freshly ground black pepper. Repeat with all cutlets.
- Set up three bowls: one with the all purpose flour, one with beaten eggs, and one with the breadcrumb mixture. Place each side of the chicken cutlet into the flour, coating it entirely, give it a shake to allow any excess to fall. Next dip both sides into the egg wash, followed by into the bread crumbs. Gently press the breadcrumbs into the chicken and coat entirely. Repeat with each cutlet.
- In a large cast iron skillet or dutch oven, heat ½ inch of oil over medium high heat (see note) . The oil should be 325degrees F, once at temperature, carefully lay the cutlet inside. Depending on size you may need to do one at a time. Fry each side for 2-3 minutes until browned. Carefully flip away from you to avoid oil splashing. Remove from skillet and place on a paper towel lined plate for excess oil to drain. Repeat.
- In a cast iron over medium heat, add 2 tbsp of olive oil. Add in the cherry tomatoes and allow them to cook undisturbed for 2 minutes. Push them around for an additional 3 minutes, until the outsides are charred/blistered. Next, add in the minced garlic and kosher salt, then sauté for an additional minute until the garlic is fragrant. Pour in the 1/4 cup of wine and allow the pan to deglaze for 2-3 minutes, the liquid should reduce by half. Remove from the heat and add to a bowl.
- In the bowl with the blistered cherry tomatoes, add in the chiffonade basil leaves, 1 tsp of lemon juice, and mix all together.
- To serve: place chicken cutlets down first, then spoon blistered tomato basil over the top. Add the torn mozzarella throughout, then top with lemon zest and balsamic drizzle. To keep chicken cutlets crispy, wait to top with the blistered tomatoes until you're ready to serve. Enjoy!
Notes
- Use a high smoke point oil for frying to avoid burning; avoid extra virgin olive oil for this step.
- If oil temperature gets too high and breadcrumbs brown quickly, reduce heat and add more oil if needed; allow oil to return to temperature before frying next cutlet.
- For an air fryer alternative, cook cutlets at 375°F for eight minutes, flipping halfway, until crispy and reaching 165°F internal temperature.
- To bake, place cutlets on a foil-lined baking sheet, spray with oil, and bake at 375°F for 15-20 minutes, flipping halfway, until 165°F internally.
- Keep tomatoes and burrata separate from cooked chicken if preparing in advance to maintain breading crispness.
- Reheat chicken cutlets in a 350°F oven for about 10 minutes; reheat tomatoes quickly in microwave if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 4 | |
| Calories | 550kcal | 28% |
| Carbohydrates | 35g | 12% |
| Protein | 58g | 116% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 268mg | 89% |
| Sodium | 774mg | 32% |
| Potassium | 1135mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1087IU | 22% |
| Vitamin C | 22mg | 24% |
| Calcium | 112mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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