Chicken Cutlet Caprese Salad

As I was rummaging through my fridge one sunny afternoon, the idea of making a Chicken Cutlet Caprese Salad struck me. It’s one of those dishes that just feels like summer on a plate, bursting with fresh flavors. I remember the first time I had it at a little Italian bistro. The crispy chicken cutlet, fresh mozzarella, and vibrant tomatoes created a delightful harmony that danced on my taste buds. It inspired me to create my version at home. This recipe combines the crunch of golden chicken with the creamy mozzarella and the tang of ripe tomatoes, making it perfect for a light lunch or a vibrant dinner. Plus, it’s a fantastic way to showcase those summer ingredients that you might have lying around. That’s what I love about this dish; it’s simple yet so satisfying, and it brings a taste of Italy right to my kitchen.

Ingredient List for Chicken Cutlet Caprese Salad

This Chicken Cutlet Caprese Salad showcases an array of fresh ingredients that complement each other perfectly. The tender cutlets provide a satisfying base, while the vibrant tomatoes and creamy mozzarella add refreshing flavors. Each ingredient plays a crucial role, coming together to create a dish that is both light and hearty, ideal for any occasion.

• 2 boneless, skinless chicken breasts (16 oz): These are the star of the dish, providing protein and a deliciously crispy texture when cooked properly.
• 2 large eggs or egg whites, beaten: Used for coating the chicken, they help the breadcrumbs stick and create that golden crust.
• 1/2 cup + 2 TBSP seasoned breadcrumbs: These add a crunchy coating to the chicken. You can use gluten-free crumbs if needed.
• 3 tablespoons grated Parmesan cheese: Adds a savory flavor that enhances the overall taste of the chicken cutlets.
• Kosher salt and fresh pepper: Essential for seasoning the chicken and enhancing the flavors.
• 1 tablespoon butter: Used for frying, it adds richness and flavor to the cutlets.
• 1 teaspoon olive oil: Helps prevent the butter from burning and contributes to a nice, even browning of the cutlets.
• 1 pint heirloom cherry tomatoes, halved: These sweet and juicy tomatoes add freshness and a pop of color to the salad.
• 8 ounces fresh Bocconcini mozzarella, halved: Creamy and mild, it pairs beautifully with the other flavors.
• 1/4 cup fresh basil leaves: Adds a fragrant touch that brings the dish together with its aromatic flavor.
• 6 cups mixed baby greens: A light and healthy base for your salad, offering a variety of textures and flavors.
• Balsamic Glaze: Drizzle it on top for an extra layer of flavor; you can make a simple dressing by combining balsamic vinegar and olive oil.

Step by Step Guide for Chicken Cutlet Caprese Salad

Making the Chicken Cutlet Caprese Salad is a rewarding experience. The steps are designed to guide you seamlessly through the process of creating this delicious dish. Let’s dive into the kitchen and get cooking!

1. Start by cutting each chicken breast in half horizontally, yielding 4 thin pieces in total. This will ensure that they cook evenly and become wonderfully crispy.
2. Next, take one piece of chicken and place it between two sheets of plastic wrap. Using a meat mallet, pound the chicken until it’s about 1/4-inch thick. This step tenderizes the meat and allows it to cook quickly. Repeat this process with the remaining pieces of chicken.
3. Season both sides of each piece of chicken with a pinch of kosher salt and fresh pepper. Don’t skimp on this step; seasoning is key to a flavorful dish.
4. In a medium bowl, combine the seasoned breadcrumbs and the grated Parmesan cheese. The cheese will add a lovely richness and flavor to the crunchy coating.
5. In another bowl, beat the eggs until smooth. This will be your dipping station.
6. Take each piece of chicken, dip it first into the beaten eggs, allowing any excess to drip off, then coat it generously with the breadcrumb mixture, pressing lightly to ensure it sticks.
7. In a large nonstick skillet, heat the butter and olive oil over medium heat. If you’re cooking in batches, add half of the butter and oil to the pan.
8. Once the butter has melted and the oil is shimmering, carefully add the chicken cutlets. Cook each piece for about 4 to 6 minutes on each side, or until they are golden brown and cooked through. You’re looking for a nice crispy crust and an internal temperature of 165°F.
9. Once cooked, remove the cutlets from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
10. To assemble your Chicken Cutlet Caprese Salad, arrange the mixed baby greens in the center of a large serving platter. Slice the chicken cutlets and place them around the greens.
11. Add the halved heirloom cherry tomatoes, the Bocconcini mozzarella, and sprinkle the fresh basil leaves on top. This colorful display is sure to impress!
12. If you’re making this ahead, cover the platter tightly with plastic wrap and keep it chilled until you’re ready to eat.
13. Finally, drizzle with balsamic glaze or serve it on the side with a tablespoon of vinaigrette for a burst of flavor.

Substitutions and Tips

While the Chicken Cutlet Caprese Salad is delicious as is, here are some tips and ideas to enhance your experience:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet to keep the chicken crispy.
• Freezing: While it’s best enjoyed fresh, you can freeze the cooked chicken cutlets. Just be sure to cool them completely before placing them in a freezer-safe container.
• Pairing: Serve with a side of garlic bread or a light pasta dish for a complete meal.
• Variations: Try adding roasted vegetables or different types of cheese to switch things up.
• Salad Dressings: Experiment with different dressings; a lemon vinaigrette could add a delightful twist.

Pairing Suggestions for Chicken Cutlet Caprese Salad

• Light White Wine: Pair this dish with a crisp white wine like Pinot Grigio to complement the fresh flavors.
• Side Dishes: Try serving it alongside a light pasta salad or roasted vegetables for a well-rounded meal.
• Occasions: This salad is perfect for summer gatherings, picnics, or even casual weeknight dinners.
• Storage Tips: If you’re making this dish for meal prep, keep the components separate until serving to maintain freshness.
• Seasonal Pairings: This dish shines in summer when tomatoes and basil are at their peak, but you can enjoy it year-round with quality ingredients.

FAQ

Conclusion

The Chicken Cutlet Caprese Salad is a delightful blend of crispy, savory, and fresh flavors that truly captures the essence of summer. With its vibrant colors and easy preparation, this dish is sure to become a staple in your home. I encourage you to try making it for your family or friends; they’ll be impressed by both its taste and presentation. Enjoy the process of cooking and the joy of sharing this delicious meal!

Chicken Cutlet Caprese Salad

Craving something fresh and satisfying? This Chicken Cutlet Caprese Salad combines crispy chicken, creamy mozzarella, and sweet tomatoes for a delightful summer meal. Perfect as a light dinner or for entertaining guests, this recipe is a must-try!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 450 kcal

Equipment

• Grater
• Mixing Bowl
• Chef's Knife
• Skillet

Ingredients

  

• 16 oz boneless, skinless chicken breasts
• 2 large eggs or egg whites
• 0.5 cup seasoned breadcrumbs
• 2 TBSP seasoned breadcrumbs
• 3 TBSP grated Parmesan cheese
• Kosher salt and fresh pepper
• 1 TBSP butter
• 1 tsp olive oil
• 1 pint heirloom cherry tomatoes
• 8 oz fresh Bocconcini mozzarella
• 0.25 cup fresh basil leaves
• 6 cups mixed baby greens
• Balsamic Glaze or Simple Balsamic dressing combine equal parts balsamic and extra virgin olive oil with salt to taste

Instructions

 

• Cut chicken breasts in half horizontally so you end up with 4 thin pieces of chicken.
• Working with 1 piece of chicken at a time, pound chicken until 1/4-inch thick. Set aside and repeat with the remaining 3 pieces.
• Season with 3/4 teaspoon salt and black pepper, to taste.
• Combine breadcrumbs and Parmesan cheese in a medium bowl. In another bowl beat eggs.
• Dip cutlets in egg, then breadcrumbs.
• Heat a large nonstick skillet over medium heat. If cooking in two batches, add half of the butter and olive oil.
• When butter melts, add the cutlets and cook about 4 to 6 minutes on each side, until golden brown and cooked through. Repeat.
• Slice the chicken cutlets. Arrange the baby greens in the center of the platter. Place the chicken, tomatoes, mozzarella, basil all round.
• If making ahead, cover tight with plastic and keep chilled until ready to eat.
• Or plate them individually if not making a platter, 1 piece chicken, 2 oz cheese and divide the salad.
• Serve with 1 tablespoon vinaigrette (not included in n.i.).

Notes

• Add extra veggies: Feel free to include avocado, cucumber, or red onion for added crunch.
• Air Fryer Option: Make it in the air fryer following the same cook method.
• Vegetarian Variation: If you're a vegetarian, use tofu and slice into thin cutlets.
• Balsamic Glaze: Instead of vinaigrette, consider using balsamic glaze for a sweet touch.

Keyword Caprese salad recipe, chicken salad, Easy Summer Salad, Italian chicken recipe

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.