Crispy Chicken Caprese
Treat yourself to this irresistible Crispy Chicken Caprese—golden, juicy chicken cutlets topped with creamy burrata, blistered cherry tomatoes, fresh basil, and a drizzle of balsamic glaze for the perfect burst of flavor in every bite!
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
Instructions
- Pound the chicken breasts uniformly thin using a meat mallet. Season with kosher salt and black pepper.
- Prepare three bowls for coating the chicken: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each chicken cutlet in flour, then egg wash, and finally breadcrumbs. Press the breadcrumbs gently onto the chicken. Repeat for all cutlets.
- Heat oil in a large skillet over medium-high heat. Fry each chicken cutlet for 2-3 minutes on each side until browned. Drain on a paper towel-lined plate.
- In a cast iron skillet over medium heat, add olive oil. Cook cherry tomatoes for 5 minutes until charred. Add garlic, salt, and sauté for another minute. Pour in wine and let it reduce by half. Remove from heat and transfer to a bowl.
- Mix basil leaves, lemon juice into the bowl with tomatoes.
- To serve, place chicken cutlets on a plate, top with tomato basil mixture, torn burrata, lemon zest, and balsamic glaze. Add toppings just before serving to keep the cutlets crispy.
Notes
Notes:
For a vegetarian option, replace chicken with eggplant slices and follow the same coating and frying process.
For a vegetarian option, replace chicken with eggplant slices and follow the same coating and frying process.