Chicken Cutlet Salad
This chicken cutlet salad combines crispy, pan-fried chicken with juicy heirloom tomatoes, creamy Bocconcini mozzarella, tangy balsamic glaze, and fresh greens for a healthy, flavorful meal.
Ingredients
- 2 boneless, skinless chicken breasts (16 oz)
- 2 large eggs or egg whites, beaten
- 1/2 cup + 2 tablespoons seasoned breadcrumbs, or gluten-free crumbs
- 3 tablespoons grated Parmesan cheese
- Kosher salt and fresh black pepper
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 pint heirloom cherry tomatoes, halved
- 8 ounces fresh Bocconcini mozzarella, halved
- 6 cups mixed baby greens
- 1/4 cup fresh basil leaves
- Balsamic glaze, or equal parts balsamic vinegar and extra virgin olive oil with salt to taste
Instructions
- Slice each chicken breast in half horizontally to create four thin cutlets. Pound each piece gently until it’s 1/4-inch thick, then season both sides with salt and pepper.
- Combine the breadcrumbs and Parmesan cheese in a bowl. In another bowl, beat the eggs or egg whites. Dip each cutlet into the egg mixture, then coat thoroughly with the breadcrumb mixture.
- Heat a nonstick skillet over medium heat. Add half the butter and olive oil for the first batch. Pan-fry the chicken cutlets for 4-6 minutes per side, or until golden brown and cooked through. Repeat for the second batch with remaining butter and oil.
- Arrange baby greens on a large serving platter. Slice the chicken cutlets and layer them alongside the tomatoes, mozzarella, and basil. Drizzle with balsamic glaze just before serving.