Description
Crispy Chicken Caprese is a delightful Italian-inspired dish featuring thinly pounded and breaded chicken cutlets fried to golden perfection. Topped with blistered cherry tomatoes, fresh basil, torn burrata cheese, lemon zest, and a drizzle of balsamic glaze, this recipe balances crispy textures with fresh and tangy flavors for a satisfying meal.
Ingredients
Scale
Chicken Cutlets
- 4 chicken breasts (pounded thin)
- 1/2 cup all-purpose flour
- 3 eggs (whisked)
- 1 1/2 cups Italian panko breadcrumbs
- Oil for shallow frying
- 1/2 tsp kosher salt
- Freshly ground black pepper to taste
Blistered Cherry Tomatoes and Basil
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1/2 tsp kosher salt
- 1/4 cup dry white wine
- 1 1/2 cups fresh basil leaves (chiffonade cut)
- 1 tsp lemon juice
Finishing Ingredients
- 1 burrata (torn into pieces)
- 1 tsp lemon zest
- 2 tbsp balsamic glaze
Instructions
- Prepare Chicken Cutlets: Using a meat mallet or tenderizer, place each chicken breast under a plastic sheet and pound it uniformly thin without tearing. Season both sides of each cutlet with kosher salt and freshly ground black pepper.
- Coat Chicken: Set up three shallow bowls: one with all-purpose flour, one with whisked eggs, and one with Italian panko breadcrumbs. Dredge each chicken cutlet first in the flour, tapping off excess, then dip into the egg wash, and finally coat thoroughly with breadcrumbs, pressing gently to adhere. Repeat for all cutlets.
- Shallow Fry Chicken: Heat about ½ inch of oil in a large cast iron skillet or Dutch oven over medium-high heat until it reaches 325°F. Carefully place chicken cutlets in the hot oil (work in batches if needed), frying each side for 2 to 3 minutes until golden brown and crispy. Flip carefully to avoid splashing. Remove cooked cutlets and drain on paper towels. Repeat for all cutlets.
- Blister Cherry Tomatoes and Sauté Garlic: In a cast iron skillet over medium heat, heat 2 tablespoons of olive oil. Add cherry tomatoes and cook undisturbed for 2 minutes. Stir gently and cook for an additional 3 minutes until tomatoes are blistered and charred. Add minced garlic and kosher salt, sauté for 1 minute until fragrant.
- Deglaze Pan: Pour in 1/4 cup dry white wine to deglaze the pan, stirring and allowing the liquid to reduce by half over 2 to 3 minutes. Remove from heat and transfer the tomato mixture to a bowl.
- Combine Tomato Mixture: To the bowl of blistered tomatoes, add the chiffonade basil leaves and 1 teaspoon lemon juice. Gently stir to combine.
- Assemble and Serve: Place crispy chicken cutlets on serving plates. Spoon the blistered tomato and basil mixture evenly over the chicken. Scatter torn burrata pieces on top, sprinkle with lemon zest, and drizzle with balsamic glaze. To maintain crispiness, add the tomato topping just before serving. Enjoy your Crispy Chicken Caprese!
Notes
- Use a meat mallet gently to avoid tearing the chicken cutlets.
- Maintain the oil temperature at around 325°F for optimal frying texture and to avoid burning.
- Drain fried chicken on paper towels to remove excess oil and keep crispiness.
- Use fresh burrata or fresh mozzarella for best creaminess and flavor.
- To save time, prepare tomato topping while frying chicken cutlets.
- Balsamic glaze adds sweetness and tang, but can be substituted with reduced balsamic vinegar if needed.
