Italian Basil Chicken Cutlets with Tomato and Mozzarella Topping
Ingredients
For the Chicken Cutlets:
- 2 large boneless, skinless chicken breasts (butterflied and pounded thin)
- 1/2 cup all-purpose flour
- 2 large eggs
- 3/4 cup Italian-seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 3 tbsp olive oil (for pan-frying)
For the Tomato & Mozzarella Topping:
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella, sliced
- 1/4 cup fresh basil leaves, chopped or torn
- 1 tbsp olive oil
- 1 tbsp balsamic glaze (optional)
- Pinch of salt and cracked black pepper
Directions
1. Prepare the Chicken:
Season chicken cutlets on both sides with salt and black pepper.
Set up a dredging station: one bowl with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, oregano, and garlic powder.
Dredge each cutlet in flour, dip into egg, then coat thoroughly in breadcrumb mixture.
2. Cook the Cutlets:
Heat olive oil in a large skillet over medium heat.
Cook cutlets for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
Transfer to a baking sheet if finishing in oven (optional for thicker cutlets).
3. Add the Topping:
Preheat oven broiler.
Top each cutlet with sliced mozzarella and cherry tomatoes.
Broil for 2–3 minutes until cheese is melted and bubbly.
4. Finish & Serve:
Remove from oven and sprinkle with fresh basil.
Drizzle lightly with olive oil and optional balsamic glaze.
Serve immediately with pasta, salad, or crusty bread.
Nutritional Info (per serving, serves 4)
Calories: 520 kcal
Protein: 42 g
Carbohydrates: 28 g
Fat: 28 g
Fiber: 2 g