Halve and butterfly the chicken breasts to even thickness.

Season both sides with salt and pepper.

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

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.

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.

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.

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.

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.