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–+ servings
Caprese Chicken Parmesan

Caprese Chicken Parmesan: A Fresh Twist on Comfort Food

This Caprese Chicken Parmesan recipe offers a delightful, flavorful twist on classic comfort food, perfect for warm summer evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 cup all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 cup Panko breadcrumbs regular breadcrumbs can be used but will be less crispy
  • 1/2 cup Parmesan cheese freshly grated; pecorino can be a flavorful alternative
  • to taste salt essential seasoning to enhance flavor
  • to taste black pepper essential seasoning to enhance flavor
  • 2 eggs consider a flax egg for a vegan substitute
  • 4 pieces chicken cutlets opt for thin cutlets for quicker cooking
  • 1/2 cup extra-virgin olive oil perfect for frying, adding flavor and crispness
For the Topping
  • 2 cups heirloom tomatoes they add juicy sweetness
  • 1 cup shredded mozzarella and/or provolone cheese melts beautifully for richness
  • 1 cup fresh basil leaves offers aromatic freshness
For the Dressing
  • 1 shallot provides a milder onion flavor
  • 2 cloves garlic infuses an aromatic essence
  • 1 tbsp Dijon mustard adds zest
  • 1 tbsp lemon zest brightens the dressing
  • 1 tbsp lemon juice white vinegar works in place of lemon juice
  • 1 tbsp honey balances flavors with subtle sweetness
  • 1 tbsp chopped fresh dill or thyme contributes herbaceous notes
  • 1/4 tsp chili flakes introduces a hint of heat

Equipment

  • Large skillet
  • Baking Sheet
  • jar for dressing

Method
 

Step-by-Step Instructions for Caprese Chicken Parmesan
  1. Preheat your oven to 425°F (220°C). Set up your dredging stations: seasoned flour, beaten eggs, and a Panko-Parmesan mixture.
  2. Coat each chicken cutlet in the flour, then dip in the eggs and press into the Panko and Parmesan mixture.
  3. Heat extra-virgin olive oil in a skillet over medium-high heat. Fry chicken cutlets for 3-4 minutes each side until golden brown.
  4. Arrange fried cutlets on a baking sheet, top with heirloom tomatoes and mozzarella/provolone, and bake for 10 minutes.
  5. Combine shallot, minced garlic, Dijon mustard, honey, lemon zest and juice, dill or thyme, and chili flakes in a jar and shake.
  6. Plate the baked chicken with fresh tomato wedges and homemade dressing, garnishing with basil leaves.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 20IUVitamin C: 25mgCalcium: 30mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 2 days. For longer storage, freeze unbaked, breaded cutlets for up to 3 months.

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