Ingredients:

  • 4 Boneless, skinless chicken breasts (or pre-cut thin cutlets)
  • 1/2 cup All-purpose flour
  • 1 tsp Italian seasoning blend
  • 1/2 tsp Fine sea salt
  • 1/4 tsp Freshly ground black pepper
  • 2 large Eggs, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1/4 cup High-heat cooking oil (such as canola or vegetable)
  • 1 pint Cherry or grape tomatoes, halved
  • 8 oz Fresh mozzarella pearls (bocconcini), drained well
  • 1/2 cup Fresh basil leaves, roughly torn
  • 1/4 cup Extra virgin olive oil
  • 2 Tbsp Balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 clove Garlic, finely minced
  • 1/2 tsp Fine sea salt, plus more to taste (for dressing)
  • Pinch Black pepper (for dressing)
  • 2-3 Tbsp Balsamic Glaze (optional garnish)

Instructions:

  1. Whisk the Vinaigrette: In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously until emulsified (thickened slightly). Taste and adjust seasoning. Set aside.
  2. Combine Salad Components: In the large salad bowl, gently combine the halved tomatoes, drained mozzarella pearls, and basil. Do not dress yet.
  3. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken to an even thickness of about 1/4 inch (6 mm).
  4. Set Up Breading Station: Use three shallow dishes. Dish 1: Mix flour, Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper. Dish 2: Beaten eggs. Dish 3: Panko breadcrumbs.
  5. Dredge the Chicken: Working one cutlet at a time, first dredge in the seasoned flour (shake off excess). Then dip completely into the egg mixture. Finally, press firmly into the Panko breadcrumbs, ensuring the cutlet is fully coated. Place breaded cutlets on a separate plate.
  6. Heat the Oil: Heat the 1/4 cup of high-heat oil in the skillet over medium-high heat until shimmering (around 350°F / 175°C).
  7. Fry the Cutlets: Working in batches to avoid overcrowding, carefully place 1-2 cutlets in the hot oil. Cook for 3 to 4 minutes per side until the cutlets are deep golden brown and the internal temperature reaches 165°F (74°C).
  8. Drain: Transfer the cooked cutlets to a wire rack lined with paper towels to drain excess oil. Sprinkle lightly with sea salt immediately.
  9. Dress the Salad: Pour about half of the prepared vinaigrette over the Caprese mixture. Toss gently to coat.
  10. Slice the Chicken: Slice the warm chicken cutlets diagonally into thick strips.
  11. Assemble and Serve: Divide the dressed Caprese salad among four plates. Arrange the sliced chicken cutlets artfully over the salad. Drizzle a little extra vinaigrette over the chicken and finish with a zigzag of balsamic glaze, if using. Serve immediately.