Crispy Chicken Caprese

 

Ingredients

Chicken Cutlets

• 4 chicken breasts, pounded thin
• 3 eggs, whisked
• ½ cup all-purpose flour
• 1 ½ cups Italian panko breadcrumbs
• Oil (for shallow frying; see note for oil types)

Blistered Tomato Topping

• 2 cups cherry tomatoes
• 1 ½ cups fresh basil leaves, chiffonade cut
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ teaspoon kosher salt
• ¼ cup dry white wine
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest

To Serve

• 1 burrata, torn into pieces
• 2 tablespoons balsamic glaze

Instructions

1. Prepare the Chicken Cutlets

1. Pound the Chicken:

   • Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet or tenderizer to pound the chicken to an even thickness, about ¼ inch thick. Season both sides with kosher salt and freshly ground black pepper.

2. Bread the Chicken:

   • Set up three shallow bowls:
     • Bowl 1: All-purpose flour.
     • Bowl 2: Whisked eggs.
     • Bowl 3: Italian panko breadcrumbs.
   • Dredge each chicken cutlet in the flour, shaking off any excess. Dip into the egg wash, then coat with breadcrumbs, pressing gently to adhere. Repeat with all cutlets.

3. Fry the Chicken:

   • Heat ½ inch of oil in a large cast iron skillet or Dutch oven over medium-high heat until it reaches 325°F (165°C).
   • Carefully add the chicken cutlets to the hot oil, frying them in batches if necessary. Cook for 2-3 minutes per side until golden brown and crispy. Flip carefully to avoid splashing oil. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining cutlets.

2. Prepare the Blistered Tomatoes

1. Cook the Tomatoes:

   • In a cast iron skillet over medium heat, add 2 tablespoons olive oil.
   • Add the cherry tomatoes and cook undisturbed for about 2 minutes. Stir and cook for an additional 3 minutes until the tomatoes are charred and blistered.

2. Add Garlic and Wine:

   • Add 3 minced garlic cloves and ½ teaspoon kosher salt to the skillet. Sauté for 1 minute until fragrant.
   • Pour in ¼ cup dry white wine and allow the pan to deglaze. Cook for 2-3 minutes until the liquid reduces by half. Remove from heat.

3. Finish the Topping:

   • Transfer the blistered tomatoes to a bowl. Add the chiffonade basil leaves and 1 teaspoon lemon juice. Toss to combine.

3. Assemble and Serve

1. Top the Chicken:

   • Place the crispy chicken cutlets on a serving platter or individual plates.
   • Spoon the blistered tomato basil mixture over the top of each cutlet.
   • Scatter torn burrata pieces over the tomatoes.

2. Garnish:

   • Sprinkle with lemon zest and drizzle with 2 tablespoons balsamic glaze.

Notes

• Oil for Frying: Use an oil with a high smoke point, like vegetable or canola oil, for shallow frying. Avoid extra virgin olive oil as it has a lower smoke point and can burn easily.

• Air Frying Option: Preheat the air fryer to 375°F (190°C). Lightly spray the chicken cutlets with cooking oil and air fry for 8 minutes, flipping halfway through. The internal temperature should be 165°F (74°C).

• Baking Option: Preheat the oven to 375°F (190°C). Place the chicken cutlets on a foil-lined baking sheet and spray lightly with cooking oil. Bake for 15-20 minutes, flipping halfway through. The internal temperature should be 165°F (74°C).

• Storing and Reheating: If making ahead, keep the tomatoes and burrata separate from the chicken to avoid sogginess. To reheat, preheat the oven to 350°F (175°C) and bake the chicken for 10 minutes or until warmed through. Microwave the tomatoes for 30 seconds.

Enjoy your delicious crispy chicken cutlets with blistered tomatoes, fresh basil, and creamy burrata!