Chicken Milanese Caprese
March 20, 2024
Category
Recipes
Persons
4
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Ingredients
- For the Chicken Cutlets:
- 8 chicken cutlets, thinly sliced
- 2 eggs, beaten
- 1 cup Italian breadcrumbs
- Grated Pecorino Romano or Parmigiano Reggiano (optional) mixed in with breadcrumbs for extra flavor
- Salt and pepper to taste
- Olive oil for frying
- For the Caprese Salad:
- 2 large ripe tomatoes, diced
- 8 oz fresh mozzarella cheese, diced
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- For Serving:
- Balsamic glaze
Instructions
- Prepare the Chicken Cutlets:
- Place each chicken breast between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet or the flat side of a heavy skillet until they are about 1/4 inch thick.
- Once the chicken breasts are thin, proceed dredging them in eggs and breadcrumbs.
- Fry the thinly sliced chicken cutlets in batches until golden brown and cooked through, about 2-3 minutes per side.
- When done, transfer them to a paper towel lines plate to absorb any excess oil.
- Prepare the Caprese Salad:
- In a large bowl, combine the sliced tomatoes, mozzarella cheese, and torn basil leaves.
- Drizzle extra virgin olive oil over the salad and season with salt and pepper. Toss gently to combine.
- Assemble the Dish:
- Place the chicken cutlets on each plate.
- Spoon the Caprese salad over the chicken cutlets, dividing it evenly among the plates.
- Drizzle balsamic glaze over the top of each dish, to taste.
