Ingredients

The following ingredients have 4 Servings
  • 1/2 cup all purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup shredded Parmesan cheese
  • 4 4 ounce chicken cutlets, 1/2 inch thick, trimmed of fat
  • Salt and pepper
  • 7 Tablespoons olive oil, divided
  • 1 1/2 cups 12 ounces cherry tomatoes, halved
  • 1 cup 8 oz. fresh mozzarella, cut into bite-sized chunks
  • 1 garlic clove, minced
  • 1 teaspoon balsamic vinegar
  • 2 Tablespoons finely chopped fresh basil

Instruction

  • Spread flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko and Parmesan in a third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working 1 cutlet at a time, dredge cutlets in flour, dip in egg, then coat with panko mixture, pressing gently to adhere.
  • Heat 3 Tablespoons oil in a 12-inch nonstick skillet set to medium heat. Once hot, cook 2 cutlets at a time until golden brown and crisp, about 2 minutes per side. Transfer to a paper towel-lined plate and place in a warm oven (170-200 degrees) to keep warm. Repeat with 3 Tablespoons oil and remaining cutlets.
  • Toss tomatoes, mozzarella, garlic, balsamic vinegar, basil and remaining 1 Tablespoon oil together in a bowl. Season with salt and pepper, to taste. Transfer chicken cutlets to individual plates and top with tomato-mozzarella salad. Serve.
  • Enjoy!