Breaded chicken cutlet topped with arugula, cherry tomatoes & fresh mozzarella

Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet. This will ensure they cook evenly.

Prepare the Chicken

In three separate shallow bowls, place the flour, beaten eggs, and bread crumbs. Season the flour with salt and black pepper.

Set Up Breading Station

Dredge each chicken breast in the flour, shaking off any excess. Dip into the beaten eggs, then coat with bread crumbs, pressing gently to adhere.

Bread the Chicken

In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken cutlets. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.

Cook the Chicken

Halve the cherry tomatoes and tear the fresh mozzarella into small pieces.

Prepare the Topping

On each chicken cutlet, place a generous handful of fresh arugula, followed by the halved cherry tomatoes and pieces of mozzarella.

Assemble the Dish

Drizzle balsamic glaze over the top to add flavor and a touch of sweetness.

Finish with Balsamic Glaze

Chicken breasts

All-purpose flour

Eggs

Bread crumbs

Salt

Black pepper

Olive oil

Fresh arugula

Cherry tomatoes

Fresh mozzarella

Balsamic glaze

Cotoletta di Pollo Capricciosa

Make Cotoletta Di Pollo Capricciosa Recipe in just 30m. Breaded chicken cutlet topped with arugula, cherry tomatoes & fresh mozzarella

Cotoletta Di Pollo Capricciosa Recipe

Frequently paired with

Local Coupons