Ingredients:

  • 2 large (or 4 small) Boneless, Skinless Chicken Breasts
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 1 cup All-Purpose Flour
  • 3 large Eggs, lightly whisked
  • 2 tablespoons Water
  • 2 cups Panko Breadcrumbs
  • ½ cup Vegetable, Canola, or Grapeseed Oil (for frying)
  • 1 pint Cherry or Grape Tomatoes, halved
  • 8 ounces Fresh Mozzarella (Bocconcini or small pearls preferred)
  • 1 cup Fresh Basil Leaves, packed, torn or chiffonaded
  • 2 tablespoons Extra Virgin Olive Oil
  • Pinch of Kosher Salt and Black Pepper
  • ½ cup Balsamic Vinegar
  • 1 teaspoon Granulated Sugar or Honey (optional, to aid reduction)

Instructions:

  1. Pound the Chicken: Slice the chicken breasts horizontally to create 4 thinner pieces. Place them between two pieces of cling film and pound them evenly to about ¼ inch (6mm) thick. Season both sides generously with salt and pepper.
  2. Set up the Dredge: Establish three shallow dishes: Dish 1 (Flour), Dish 2 (Whisked Eggs + 2 Tbsp Water), Dish 3 (Panko Breadcrumbs).
  3. Bread the Cutlets: Dredge each cutlet first in flour (shake off excess), then dip fully in the egg mixture, and finally press firmly into the Panko crumbs to ensure maximum coverage.
  4. Rest the Cutlets: Transfer the breaded cutlets to a wire rack or plate and let them rest for at least 10 minutes. This crucial step ensures the breading sticks when frying.
  5. Start the Glaze: Combine the balsamic vinegar and sugar/honey in a small saucepan. Bring to a boil, then immediately reduce the heat to a simmer. Cook for 5–8 minutes, stirring occasionally, until the vinegar reduces by about half and coats the back of a spoon. Set aside.
  6. Assemble Caprese: In a medium bowl, combine the halved tomatoes, mozzarella pearls, and basil. Drizzle with 2 tablespoons of good quality olive oil, season lightly with salt and pepper, and gently toss.
  7. Heat the Oil: Heat the frying oil in the heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C).
  8. Fry the Cutlets: Carefully place 2 cutlets into the hot oil (do not crowd the pan). Cook for 2–3 minutes per side until deeply golden brown and cooked through (internal temperature 165°F/74°C).
  9. Drain: Transfer the cooked cutlets immediately to a wire rack over a baking sheet to drain off excess oil. Repeat with the remaining cutlets.
  10. Plate and Serve: Place one crispy cutlet on each plate. Top generously with the fresh Caprese salad mixture. Drizzle the homemade Balsamic Glaze liberally over the salad and cutlet. Serve immediately while the cutlet is still hot.