Summer is in full swing. Are the long days and hot summer sun producing a plethora of tomatoes in your garden? Do you have basil growing by leaps and bounds? This flavorful meal is the perfect dish to use up some of that fresh bounty from your summer garden.
Learn how easy it is to grow basil from seed and How to Properly Harvest Basil so you have plenty of it all summer long. You don’t need a big garden to grow it, a small container will do just fine. Not only will you have more than enough to make this flavorful dish but you will have plenty to share with friends all summer long. Harvest a bundle, pop it in a glass jar and tie a bit of jute twine around it. I don’t know about you but I hate showing up at a friends house empty handed. Sharing some of the bounty from your garden is a thoughtful, lovely hostess gift for any of your foodie friends.
Use the bounty from your garden or pick up some fresh basil and juicy vine ripened tomatoes at your local farmers market to make this delicious chicken dish. It’s a fresh, lighter twist on the more traditional, Chicken Parmesan. Instead of a heavy marinara sauce this recipe features the bright flavors of fresh tomatoes and basil from the summer garden.
You’re going to love this one!
Prepare Chicken Cutlets:
Cut each chicken breast into 3-4 equal sized pieces.
Use a meat mallet or rolling pin and pound meat to a ¼ inch thickness.
Good to know: The cheese in the coating cooks quickly so you want the cutlets nice and thin so they cook all the way through before the cheese in the coating has a chance to burn.
Season chicken generously with salt, and pepper.
Set up a dredging station; place flour in the the first bowl, place beaten eggs in the second bowl, and combine the breadcrumbs and Parmesan cheese in the third bowl.
Dip each seasoned piece of chicken breast in the flour to coat it completely, shaking off excess flour.
Dip flour coated chicken pieces in the beaten eggs to coat completely.
Finally dip chicken in the breadcrumb/Parmesan cheese mixture and coat completely, pressing the chicken into the crumbs to make sure they adhere to the chicken cutlets.
Place breaded chicken cutlets on a plate and cover loosely with plastic wrap. Refrigerate for at least one hour. This helps ensure the breading sticks to the chicken when frying.
Make Caprese Relish:
Chiffonade the basil. It’s just a fancy term that means to cut an herb into thin ribbons. Stack several basil leaves one on top of the other, roll into a cigar shape and cut into thin slices. Voila…chiffonade!
In a mixing bowl combine diced tomatoes and fresh basil.
Add 1 tablespoon olive oil, balsamic vinegar, salt and pepper. Stir to combine and set aside to marinate while cooking chicken cutlets.
Cook Chicken Cutlets:
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
Once oil and buter are hot, fry chicken cutlets for 2-3 minutes per side or until crispy golden brown on both sides. Do not crowd chicken in the pan, work in batches if needed. Add more olive oil and butter as needed.
Transfer fried cutlets onto a large cookie sheet and top each piece with sliced mozzarella cheese.
Pop the cutlets in the oven and set oven temperature to broil. Cook until cheese is completely melted and bubbly. Keep a close eye on them so they don’t burn.
To serve, top each chicken cutlet with a generous amount of the diced tomato/basil relish, freshly ground pepper and a sprinkle of freshly shredded good quality Parmesan cheese.
To round out the meal I paired these flavorful chicken cutlets with a side of Creamy Garlic Pasta and toasted garlic bread made with the Best Ever Garlic Butter. This was a truly fantastic meal!!! Be sure to give this one a try! It won’t disappoint!
Caprese Chicken Parmesan
Ingredients
For the relish:
- 3 large tomatoes, diced
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- ¼ cup fresh basil, chiffonade
- salt & pepper, to taste
For the chicken cutlets:
- 2 large boneless, skinless chicken breasts
- salt & pepper
- ½ cup flour
- 2 large eggs, beaten
- ¼ cup seasoned bread crumbs
- ¼ cup Panko breadcrumbs
- ½ cup Parmesan cheese finely grated
- 1-2 tbsp olive oil
- 1-2 tbsp butter
- 8 oz mozzarella cheese,
- 2 tbsp Parmesan cheese, freshly shredded
Instructions
Prepare Chicken Cutlets:
- Cut each chicken breast into 3-4 equal sized pieces.
- Use a meat mallet or rolling pin and pound meat to a ¼ inch thickness.
- Season chicken generously with salt, and pepper.
- Set up a dredging station; place flour in the the first bowl, place beaten eggs in the second bowl, and combine the breadcrumbs and Parmesan cheese in the third bowl.
- Dip each seasoned piece of chicken breast in the flour to coat it completely, shaking off excess flour.
- Dip flour coated chicken pieces in the beaten eggs to coat completely.
- Finally dip chicken in the breadcrumb/Parmesan cheese mixture and coat completely, pressing the chicken into the crumbs to make sure they adhere to the chicken cutlets.
- Place breaded chicken cutlets on a plate and cover loosely with plastic wrap. Refrigerate for at least one hour. This helps ensure the breading sticks to the chicken when frying.
Make Caprese Relish:
- In a mixing bowl combine diced tomatoes, 1 tablespoon olive oil, balsamic vinegar, fresh basil (reserve some for garnish), salt and pepper. Set aside to marinate while cooking chicken cutlets.
Cook Chicken Cutlets:
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Once oil and buter are hot, fry chicken cutlets for 2-3 minutes per side or until crispy golden brown on both sides. Do not crowd chicken in the pan, work in batches if needed. Add more olive oil and butter as needed.
- Transfer fried cutlets onto a large cookie sheet and top each piece with sliced mozzarella cheese.
- Pop the cutlets in the oven and set the temperature to broil. Cook until cheese is completely melted and bubbly.
- To serve, top each chicken cutlet with a generous amount of the diced tomato/basil relish, freshly ground pepper and a sprinkle of freshly shredded good quality Parmesan cheese.
Did You Make This?
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