Weeknight Caprese Chicken Cutlets

Caprese Chicken Cutlets are a simple yet elegant dish that brings together the classic flavors of Italy, fresh mozzarella, ripe tomatoes, and fragrant basil, on perfectly cooked chicken. This recipe is perfect for busy weeknights or casual dinners when you want something delicious without a lot of fuss. With a drizzle of balsamic glaze and a crisp side salad, it’s a crowd-pleaser that’s sure to become a staple in your meal rotation.

Quick & Delicious Caprese Chicken

Caprese Chicken with Fresh Mozzarella

Weeknight Caprese Chicken Cutlets

Weeknight Caprese Chicken Cutlets are a quick and flavorful dinner featuring crispy chicken breasts topped with melty mozzarella, juicy tomatoes, and fresh basil. Perfect for busy evenings, this dish delivers classic Caprese flavors in under 30 minutes.

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Ingredients

Chicken

• 2 chicken breasts halved and butterflied
• salt & pepper to season

Egg Wash

• 2 eggs whisked
• 1 tsp paprika
• 1 tsp salt
• 1 tsp dijon mustard

Bread Crumbs

• 1 cup bread crumbs or panko
• 1/2 cup Parmesan cheese freshly grated
• Salt & pepper

Flour

• 1 cup white unbleached flour
• 1 tsp salt
• 1 tsp paprika
• Few cracks black pepper

Caprese Salad

• 1 cup cherry tomatoes halved
• 1 cup mini bocconcini
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 handful arugula
• 1 handful fresh basil torn
• Salt & pepper

Garnish

• Flakey sea salt
• Balsamic glaze
• Fresh basil torn
• Few cracks of black pepper

Instructions

Prepare the Chicken

• Halve and butterfly the chicken breasts to even thickness.
• Season both sides with salt and pepper.

Make the Egg Wash

• In a bowl, whisk together eggs, paprika, salt, and Dijon mustard until smooth.

Prepare the Breading Station

• In one shallow dish, place the flour mixed with salt, paprika, and cracked black pepper.
• In a second shallow dish, combine bread crumbs or panko with freshly grated Parmesan, salt, and pepper.

Bread the Chicken

• Dredge each chicken piece first in the seasoned flour, shaking off excess.
• Dip into the egg wash to coat evenly.
• Press into the bread crumb mixture, ensuring a full coating.
• Set aside on a plate ready for cooking.

Cook the Chicken

• Heat oil in a large skillet over medium heat.
• Add breaded chicken cutlets and cook until golden brown and cooked through, about 3–4 minutes per side.
• Remove from skillet and let rest briefly.

Prepare the Caprese Salad

• In a bowl, combine halved cherry tomatoes, mini bocconcini, olive oil, balsamic vinegar, arugula, and torn basil.
• Season with salt and pepper to taste. Toss gently.

Serve and Garnish

• Plate the chicken cutlets topped or alongside the Caprese salad.
• Drizzle with balsamic glaze.
• Sprinkle with flaky sea salt, torn fresh basil, and a few cracks of black pepper.

Watch the Recipe Below