Chicken Cutlet Caprese Salad

Skinnytaste
Serves: 4 Save

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

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