This crispy chicken Caprese is a perfect summer dinner: thin, tender, and ultra-crispy chicken cutlets layered with heirloom tomatoes, fresh mozzarella, and basil. Finish with a drizzle of balsamic glaze for a burst of flavor.
Tomatoes and mozzarella are a summertime dream.
When you add crispy chicken and plenty of fresh basil, dinner becomes effortless and memorable. Juicy heirloom tomatoes, silky fresh mozzarella, fragrant basil leaves and a little balsamic glaze — this combination is bright, satisfying, and ideal for warm weather meals.
These are my go-to crispy chicken cutlets. My family begs for them regularly; I usually make them every week or two and they disappear fast. The aroma as they cook is irresistible — a few pieces never make it to the table because I can’t help tasting along the way. Crispy, parmesan-coated bites are perfect on their own or paired with the Caprese layers.
The trick is slicing the chicken into very thin cutlets. I slice a boneless, skinless chicken breast into three or four paper-thin pieces so the breading cooks quickly and evenly. When everything — chicken, tomato and mozzarella — is sliced to similar thicknesses, each bite delivers a perfect balance of textures and flavors, reminiscent of a composed salad.
This is an embarrassingly easy summer meal. If you prefer, grilled chicken works beautifully too — the essential idea is the layering: tomato, mozzarella, basil, and a crisp protein. Layer as many slices as you like, arrange the cutlets alongside, and pour a cold glass of white wine to complete the meal.
For the balsamic glaze, store-bought is convenient and tastes great; homemade works too if you prefer. A light drizzle of high-quality olive oil over the tomatoes before layering is also delicious and enhances the fruit’s flavor.
I love the contrast of crunchy chicken with the soft tomatoes and cheese. It’s one of those meals I could eat over and over.
If you want to turn it into a sandwich, grill a baguette in garlic butter and pile in the chicken and Caprese layers — instant sandwich heaven.
Crispy Chicken Caprese
Crispy Chicken Caprese
4 people
Ingredients
- 1 pound boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 1/2 cups seasoned breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 3 to 4 tablespoons olive oil, for frying
- 2 to 3 heirloom or homegrown tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- Lots of fresh basil leaves
- Balsamic glaze, for drizzling
Instructions
- Slice the chicken breasts lengthwise into very thin cutlets — aim for pieces you can almost see through. You should get 3 to 4 thin slices from each breast. Season both sides with salt and pepper. Line a baking sheet with paper towels.
- Set the beaten eggs in a shallow bowl. In another shallow bowl, combine the breadcrumbs and grated Parmesan.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to heat for several minutes, adjusting the heat if it gets too hot.
- Dip each chicken cutlet in the egg, then press into the breadcrumb-Parmesan mixture so it adheres evenly.
- Fry the cutlets 2 to 3 at a time, cooking 3 to 4 minutes per side until deeply golden and cooked through. If unsure, check the internal temperature — it should reach 165°F (74°C). Transfer cooked cutlets to the paper towel-lined sheet to drain and repeat with remaining pieces.
- Season the tomato slices with a pinch of salt and pepper.
- Assemble by layering a fried cutlet with tomato slices, fresh mozzarella, and basil leaves. Finish with a generous drizzle of balsamic glaze and serve immediately.
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Craving always.