Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each; total ~680 g)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs
  • 2 tbsp (30 ml) milk or water
  • 1 1/2 cups (150 g) panko breadcrumbs
  • 1/3 cup (30 g) grated Parmesan cheese
  • 1 tsp garlic powder (optional)
  • 1 tsp dried oregano or Italian seasoning (optional)
  • 3–4 tbsp (45–60 ml) olive oil or neutral oil (vegetable or canola) for skillet frying
  • 3 medium ripe tomatoes (or 2 cups / 300 g cherry tomatoes, halved)
  • 8 oz (225 g) fresh mozzarella (one ball or bocconcini), torn or sliced
  • 1 cup (about 25 g) fresh basil leaves, torn
  • 3 tbsp (45 ml) extra-virgin olive oil
  • 2 tbsp (30 ml) balsamic vinegar (or 2 tbsp balsamic glaze for finishing)
  • Salt and freshly ground black pepper, to taste (plus flaky sea salt for finishing, optional)
  • Optional: 1 tsp fresh lemon juice if tomatoes are less sweet
  • Garnish (optional): extra Parmesan, chili flakes, microgreens, reduced balsamic glaze

Instructions:

  1. Prep the chicken: Butterfly thick breasts as needed and place between plastic wrap. Pound each breast to an even 1/4–1/2 inch (6–12 mm) thickness. Season both sides with salt and freshly ground black pepper.
  2. Set up the breading station: Bowl 1—seasoned flour; Bowl 2—whisk 2 large eggs with 2 tbsp milk or water; Bowl 3—panko mixed with grated Parmesan, garlic powder and dried oregano. Dredge each cutlet: flour (shake off excess) → egg wash → press into panko mixture to adhere. Place breaded cutlets on a tray and chill 5–10 minutes to help coating set.
  3. Prepare the Caprese salad: Slice or halve tomatoes and slice or tear the mozzarella. Toss tomatoes, mozzarella and torn basil with 3 tbsp extra-virgin olive oil, 2 tbsp balsamic vinegar, salt and pepper to taste. Adjust seasoning and keep chilled until assembly.
  4. Pan-fry the cutlets: Heat a large nonstick or cast-iron skillet over medium–medium-high heat and add 3–4 tbsp oil, heating until shimmering but not smoking. Fry cutlets in a single layer without overcrowding, about 3–4 minutes per side (add 1 minute per side for thicker cutlets) until golden and cooked through. Internal temperature target: 165°F (74°C). Transfer cooked cutlets to a cooling rack set over a baking sheet to drain briefly; keep warm in a low oven (200°F / 95°C) if cooking in batches.
  5. Assemble and serve: Place a mound of Caprese salad on each plate and top with a hot cutlet. Drizzle with a little reserved olive oil and, if desired, a balsamic glaze. Finish with extra basil, shaved or grated Parmesan, flaky sea salt or chili flakes. Serve immediately.