This summertime dish of crispy chicken caprese is really good! Chicken cutlets that are crispy, thin, and tender that are covered with fresh mozzarella cheese, basil, and heirloom tomatoes. For the ultimate taste explosion, pour some balsamic glaze over it!
In the summers, mozzarella and tomatoes work like magic.
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Mealtime is made when you toss in some crispy chicken and fresh basil. This savory and filling crispy chicken caprese is delicious. A generous amount of fresh mozzarella, succulent tomatoes, crisp basil leaves, and a smooth coating of balsamic glaze? It sounds like the perfect summertime dinner.
P.S. This recipe is almost as much a love as alliteration. Crispy caprese chicken? This is as good as it gets, really.
I regularly cook these crispy chicken cutlets, which are our favorite. A weekly meal would make my family very happy. They are a huge hit when I make them, which is about every other week. My extended family also seems to show up on that day, so I think they know when I’m baking them. Everyone like crispy bits of chicken!
When my mom was preparing supper, I used to steal pieces of chicken like this one off the pan. I couldn’t wait to eat a slice because of how amazing it made the home smell. And I can now precisely relate to it. However, I hold no one accountable since… I also take certain parts. It will happen. These crunchy, salty, and perfectly fried small parmesan-covered morsels are delicious. They would taste good on everything.
The secret is to slice the chicken into tiny, paper-thin cutlets. I take a boneless, skinless chicken breast and chop it into three or four thin cutlets. This implies that you can slice everything else to the same thickness once they have been breaded. it is ideal. It’s everything really nicely combined, almost like a chopped salad. You experience everything in one mouthful!
And that glaze of balsamic! I used to make my own, but these days I just purchase it from the grocery store. A sprinkle of fine olive oil would also be appropriate if I weren’t using chicken in this recipe. If you’d like, you can treat the tomatoes in that way before stacking.
I can practically taste the cheese and tomatoes with the crispy, crunchy chicken. This dinner is very delicious! We really have no other option than to turn this into a sandwich. If you put it on a toasted baguette buttered with garlic, I’m all in.
More Delicious Salads You Might Like
- Chicken Avocado Pasta Salad
- Creamy Shrimp Pasta Salad
- Honey Lime Berry Fruit Salad
- Easy Grilled Salad (20 minutes)
- Thai Beef Salad
CRISPY CHICKEN CAPRESE
- 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
- To produce thin chicken cutlets, thinly slice the chicken breasts lengthwise. Thin slices are what you're looking for—almost translucent! One chicken breast yields three or four thin pieces for me. Use salt and pepper to season the chicken all over. Line paper towels onto a baking pan.
- Transfer the eggs to a shallow basin or platter. In another dish or basin, mix the breadcrumbs and parmesan.
- Transfer the eggs to a shallow basin or platter. In another dish or basin, mix the breadcrumbs and parmesan.A big skillet should be heated with one to two teaspoons of olive oil over medium heat. Before I add the chicken, I like to let the oil heat for at least five minutes. Keep an eye on the heat the entire time, and adjust it if it feels too hot!
- Gently press each chicken piece in the breadcrumbs after dipping it in the egg to ensure that the crumbs stick.
- Add two to three pieces of chicken at a time. Cook for three to four minutes on each side, or until deeply browned. This should cook the chicken thoroughly, but if you're not sure, check to make sure the internal temperature is 165 degrees F. Take off each piece of chicken and lay it on the sheet covered with paper towels. Continue with the leftover chicken.
- (This is a wonderful reheat! I refrigerate mine in foil and reheat it in the oven or air fryer until it's warm.)
- Season the tomatoes with salt and pepper.
- Arrange the chicken pieces in layers with the tomato, mozzarella, and basil leaf slices. Pour balsamic glaze over the entire thing. Present!