I’ve been having the longest and probably most random phase of chicken cutlets right now.

I think my body is craving protein since my surgery. Which makes sense, protein is great for healing (although we don’t need as much as the protein craze will make you believe!).

But I’m someone who easily get the ick from cooking chicken. Anyone else??

I mean the idea of it is great – versatile and lots of protein – but the cooking just throws me off. And I think that’s why I love chicken cutlets so much right now. They’re a thin slice of chicken, plus they’re breaded and cooked so that the flavor and texture is anything but ick.

So anyway, after a few weeks of buying chicken cutlets, I knew it was time to make my own.

Some things taste so much better when made in your own kitchen. And also… the money saved was a big factor too 🤣.

The key to these cutlets is to first pound them really well with a mallet. You want a really thin piece of chicken so that it cooks quickly and so each bite is fully covered in breading.

The breading mixture is made from a combination of 1) whisked eggs, 2) all-purpose flour, and 3) a mixture of panko, fresh parmesan cheese, and parsley.

Not only does this chicken become perfectly golden, crispy, and flavorful on its own, but then, I added a caprese salad on top too.

To me, caprese salad is the ultimate for summer (and for Italy… but right now eating this my backyard is the closest I’m getting).

You’ve got ripe, seasonal tomatoes, creamy mozzarella cheese, and peppery arugula. It’s such a light but flavorful salad and it pairs perfectly with these chicken cutlets.

Remember that food really doesn’t need to be boring. There’s no “rule” about needing to eat only plain grilled chicken and boring salads in order to be healthy.

In fact, quite the contrary – in order to be healthy, food really has to taste good. Chances are, you’re not going to want to eat chicken and veggies if they taste like crap.

I love that this meal is full of protein, fiber, and other important nutrients, but most notably, it’s just really good.

And – as a shocking bonus – my kids liked this chicken too! I served it to them with some ketchup and my 2- and 4-year old both gobbled it up (not the salad.. one step at a time for picky toddlers).

Try this one for your family or for your next summer get together! It’s guaranteed to impress.

Prep ingredients

Gather your ingredients to make the chicken cutlets and caprese salad.

Butterfly cut the chicken

Place the chicken on a cutting board and butterfly cut it open to make thinner slices.

Pound chicken

Wrap each piece of chicken tightly in plastic wrap. Using a mallet, pound each piece of chicken until it’s about 1/2-inch thick. Set aside.

Make the flour mixture

Arrange 3 large, shallow bowls to prepare the chicken. In one bowl, add the flour, salt, and pepper, and mix to combine.

Whisk the eggs

In the second bowl, whisk the eggs.

Arrange chicken station

In the third bowl, add the panko, parmesan cheese, dried parsley, salt, and pepper. Mix to combine.

Dip the chicken

Take a piece of chicken and dip it into the flour, making sure it’s fully covered. Shake off any excess flour. Next, dip the chicken into the egg mixture, shaking off any egg. Lastly, dip the chicken into the panko mixture. You may want to use your hands to make sure the chicken is fully covered in panko. You can also firmly press the panko mixture onto the chicken.

Repeat with each piece of chicken, placing them aside on a plate once they’re ready to be cooked.

Cook the chicken

Add the olive oil to a large pan over medium high heat. Once the oil is hot (you should be able to feel the heat with your hand above the pan), add the chicken. You may need to cook 2 pieces at a time to not overcrowd the pan.

Set aside

Once the chicken is fully brown on bottom, flip and let cook on the other side. Both sides should be crisp and brown. You can also use a meat thermometer to ensure the chicken has reached an internal temperature of 165 F.

When finished cooking, place the chicken on a paper-towel lined plate to remove any excess oil and set aside.

Prepare the caprese salad

Prepare the caprese salad. Add the tomatoes, mozzarella, and arugula to a large bowl.

Toss salad

Add the olive oil, salt, and pepper, and toss to combine.

Serve

Spoon the caprese salad over the chicken cutlets, serving any remaining caprese salad on the side. Drizzle with balsamic vinegar and serve.

Notes

Chicken: Make sure to use boneless skinless chicken breast. Butterfly cut the chicken, wrap it in plastic wrap and pound it really well with a mallet until it’s nice and thin.
Flour: I used all-purpose flour. For a gluten-free option, use gluten-free all-purpose flour. Different flours will not bind to the chicken as well.
Eggs: Make sure to whisk well so that they eggs can fully coat the chicken.
Panko: Panko gives the bread texture to the cutlet breading versus other breadcrumbs.
Parmesan cheese: You can’t beat fresh grated parmesan cheese, imo! But if needed, a pre-grated parm will work too. No matter how you add it, the parmesan is a must!
Olive oil: You can cook with any high heat, neutral oil here.
Tomatoes: Cherry or grape tomatoes will both work well. You can also use a bigger tomato – like heirloom or beefsteak tomatoes – and cut them into small pieces.
Mozzarella: Use fresh mozzarella cheese. You can either use small pearls or cut a larger ball into small cubes.
Cooking tips: Before making the chicken, make sure your cooking station is set up. Arrange the shallow bowls with the whisked egg, flour, and breadcrumb mixture all right next to each other and near the pan. Also, make sure the pan and oil are hot before adding the chicken. Once in the pan, try not to move the chicken before flipping it to ensure the best golden crisp.
Storage: Store cooked chicken in an airtight container in the fridge for 3-4 days. Store the salad in a separate airtight container in the fridge. If making ahead of time, I recommend waiting to add the oil and vinegar to the caprese salad until eating.