Chicken Caprese Recipe
Fresh mozzarella, tomatoes, pesto, crispy chicken cutlet, and balsamic glaze on a toasted ciabatta
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Ingredients
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Chicken Cutlet
Caprese Ingredients
Method
Preparing the Chicken Cutlet
- 1
Prepare Chicken
Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Pound them to an even thickness of about 1/2 inch for even cooking.
- 2
Bread the Chicken
Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with bread crumbs. Dip each chicken breast first into the flour, then into the egg, and finally coat it with bread crumbs.
- 3
Fry the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully place the breaded chicken cutlets in the skillet. Cook for 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
Assembling the Caprese
- 4
Toast the Ciabatta
Slice the ciabatta rolls in half lengthwise and toast them in the oven or on a grill until golden and crispy.
- 5
Slice Ingredients
While the ciabatta is toasting, slice the fresh mozzarella and tomatoes into even slices.
- 6
Spread Pesto
Once the ciabatta is toasted, spread a generous layer of basil pesto on the cut sides of the bread.
- 7
Layer Ingredients
Place a chicken cutlet on the bottom half of each ciabatta roll. Top with slices of fresh mozzarella, followed by slices of tomato and fresh basil leaves.
- 8
Drizzle with Balsamic Glaze
Finish by drizzling balsamic glaze over the top of the stacked ingredients.
- 9
Close and Serve
Place the top half of the ciabatta roll on the assembled ingredients, press down gently, and serve immediately.
