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Crispy Chicken Caprese
The perfect way to use in season tomatoes and basil, is in this crispy chicken caprese dish! Shallow fried crispy panko chicken cutlets, topped with a blistered tomato basil salad, fresh creamy burrata, and finished with a balsamic glaze. A bright and delicious dinner recipe.
servings
Ingredients
- 4 Chicken breasts (pounded thin)
- 3 eggs (whisked)
- 1/2 cup all-purpose flour
- 1 1/2 cups Italian panko breadcrumbs
- 2 cups cherry tomatoes
- 1 1/2 cups fresh basil leaves (chiffonade cut)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1/2 tsp kosher salt
- 1/4 cup dry white wine
- 1 tsp lemon juice + 1 tsp lemon zest
- 1 burrata (torn into pieces)
- 2 tbsp balsamic glaze
- Oil to shallow fry chicken cutlets
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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
Shallow frying
- Due to the high heat involved in frying, I do not use extra virgin olive oil to fry due to its low smoke point. You can use any high smoke point oil.
- If your oil is getting too hot and the breadcrumbs start to brown too quickly or burn, lower the heat. If necessary you can add more oil for additional cutlets if it is getting too low. You will need to allow the oil to come back up to temperature before continuing to fry.
Air Frying
- To air fry your chicken: Preheat your air fryer to 375°F and then spray the chicken cutlets lightly with cooking oil. Cook for eight minutes, flipping halfway through. The chicken should be nice and crispy when done! Internal temperature should be 165°F.
Baking
- To bake your chicken in the oven: Preheat the oven to 375°F and line a baking sheet with foil. Place chicken cutlets on the baking sheet and spray lightly with cooking oil. Bake chicken cutlets for 15-20 minutes, flipping halfway through. Internal temperature should be 165°F.
Storing and reheating
- If making in advance, keep the tomatoes and burrata separated from the chicken so the breading does not get soggy.
- To reheat: preheat oven to 350F and cook the chicken cutlets for 10 minutes or until warmed through. You can reheat the tomatoes in the microwave for 30 seconds.
Nutrition Information
Serving: 4, Calories: 550kcal (28%), Carbohydrates: 35g (12%), Protein: 58g (116%), Fat: 18g (28%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 268mg (89%), Sodium: 774mg (34%), Potassium: 1135mg (32%), Fiber: 3g (13%), Sugar: 6g (7%), Vitamin A: 1087IU (22%), Vitamin C: 22mg (27%), Calcium: 112mg (11%), Iron: 4mg (22%)