Chicken Cutlet Caprese Salad (Lightly Pan Fried)

Main Dishes


Chicken Cutlet Caprese Salad takes advantage of end-of-summer heirloom tomatoes with lightly pan-fried chicken cutlets, fresh mozzarella, and basil.

Chicken Cutlet Caprese Salad
Chicken Cutlet Caprese Salad

This Chicken Cutlet Caprese Salad is the perfect salad for dinner. It’s hearty and flavorful, and I know you’ll crave it again and again! I love a classic caprese salad, so I’m always coming up with new variations using the same flavors. Plus, it’s an excellent way to use up the last of my tomatoes in my garden. For some of my other favorite caprese recipes, try my Caprese Chicken Skillet and Air Fryer Burst Tomato Burrata Caprese Salad. You may also love this Air Fryer Chicken Milanese!

caprese salad with chicken cutlets

I made this into an Instagram Reels Video a few weeks ago and lots of you asked that I post it here, so here it is. Click here if you want to see the video!

Caprese Salad Ingredients

A traditional caprese salad always has tomatoes and mozzarella drizzled with olive oil, salt, and pepper. For this recipe, I serve everything over baby greens and top it with fresh basil and a simple balsamic vinaigrette. I added the chicken cutlets, coated in breadcrumbs and parmesan, for extra protein.

How to Make Chicken Cutlets

To keep the breaded chicken cutlets light, I use minimal oil and butter to pan-fry them. I let them brown on one side, and then I spray the top of the cutlets and flip them. One side of the chicken will get crispier than the other, but that’s ok because you can’t tell when you eat it.

How to Make Ahead

This chicken caprese salad is great to make ahead and can be eaten hot or cold. We love to take it with us on our boat; it’d also be perfect for a picnic or party. To make the salad ahead, put all the caprese ingredients on a big platter and cover tightly with plastic wrap. Bring along plates, utensils, and serving spoons.

Variations:

  • Add extra veggies like avocado, cucumber, or red onion.
  • Swap baby greens for arugula.
  • Make it in the air fryer following the same cook method as this Air Fryer Chicken Milanese.
  • If you’re a vegetarian, omit the chicken and use tofu sliced into cutlets.
  • Instead of serving with a balsamic vinaigrette, use balsamic glaze, which you can purchase or make at home.

Chicken cutlets with caprese salad.

Chicken Cutlet Caprese Platter

More Caprese Recipes You’ll Love:

Chicken Cutlet Caprese Salad

462 Cals
45.5 Protein
14.5 Carbs
24 Fats

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Chicken Cutlet Caprese Salad takes advantage of end-of-summer heirloom tomatoes with lightly pan-fried chicken cutlets, fresh mozzarella, and basil.

For the Pan Fried Chicken Cutlets

  • 2 boneless, skinless chicken breasts (16 oz)
  • 2 large eggs or egg whites, beaten
  • 1/2 cup + 2 TBSP seasoned breadcrumbs*, or gluten free crumbs
  • 3 tablespoons grated Parmesan cheese
  • kosher salt and fresh pepper
  • 1 tablespoon butter
  • 1 teaspoon olive oil

For the Platter

  • 1 pint heirloom cherry tomatoes, halved
  • 8 ounces fresh Bocconcini mozzarella halved
  • 1/4 cup fresh basil leaves
  • 6 cups mixed baby greens
  • Balsamic Glaze or Simple Balsamic dressing, combine equal parts balsamic and extra virgin olive oil with salt to taste. (extra)

For the chicken:

  • Cut chicken breasts in half horizontally so you end up with 4 thin pieces of chicken.

  • Working with 1 piece of chicken at a time, pound chicken until 1/4-inch thick. Set aside and repeat with the remaining 3 pieces.

  • Season with 3/4 teaspoon salt and black pepper, to taste.

  • Combine breadcrumbs and Parmesan cheese in a medium bowl. In another bowl beat eggs.

  • Dip cutlets in egg, then breadcrumbs.

  • Heat a large nonstick skillet over medium heat. If cooking in two batches, add half of the butter and olive oil.

  • When butter melts, add the cutlets and cook about 4 to 6 minutes on each side, until golden brown and cooked through. Repeat.

For the Platter (2 servings picture in photos above):

  • Slice the chicken cutlets.  Arrange the baby greens in the center of the platter. Place the chicken, tomatoes, mozzarella, basil all round.

  • If making ahead, cover tight with plastic and keep chilled until ready to eat.

  • Or plate them individually if not making a platter, 1 piece chicken, 2 oz cheese and divide the salad.

  • Serve with 1 tablespoon vinaigrette (not included in n.i.).

Variations:

  • Add extra veggies like avocado, cucumber, or red onion.
  • Make it in the air fryer following the same cook method as this Air Fryer Chicken Milanese.
  • If you’re a vegetarian, use tofu and slice into thin cutlets.
  • Instead of serving with a balsamic vinaigrette, use balsamic glaze, which you can purchase or make at home.

*2 TBSP get tossed after breading, deducted from n.i.

Serving: 1/4th of recipe, Calories: 462kcal, Carbohydrates: 14.5g, Protein: 45.5g, Fat: 24g, Saturated Fat: 12g, Cholesterol: 231.5mg, Sodium: 755.5mg, Fiber: 2g, Sugar: 1.5g

Blue Smart Points: 9

Green Smart Points: 12

Purple Smart Points: 9

Keywords: caprese chicken, chicken cutlets, hearty salad



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