
Chicken Cutlet Caprese Salad
Ingredients (14)
- 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)
Directions
Learn how to make this recipe at Skinnytaste