Caprese Chicken Parmesan.
Ingredients
- 3/4 cup all-purpose flour
- 2 cups Panko breadcrumbs
- 2 cups freshly grated parmesan cheese
- salt and black pepper
- 3 eggs
- 6 chicken cutlets
- extra-virgin olive oil
- 3-4 heirloom tomatoes
- 1-2 cups shredded mozzarella and/or provolone cheese
- 1 cup fresh basil leaves
- 1/2 cup extra virgin olive oil
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 tablespoon dijon mustard
- 2 teaspoons lemon zest + 2 tablespoons lemon juice
- 2 teaspoons honey
- 2 tablespoons chopped fresh dill or thyme
- chili flakes
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Instructions
- 1. Preheat the oven to 425°F.
- 2. Place the flour in a shallow dish. In a separate shallow dish, beat the eggs. In a third shallow dish, combine the Panko, 1 cup of the parmesan, salt, and pepper.
- 3. Dredge the chicken in the flour. Then dip it into the egg, allowing the excess to drip off. Place the chicken into the panko mixture, pressing to adhere. Transfer to a plate. Repeat with the remaining cutlets.
- 4. Heat the oil in a large skillet over medium heat. Working in batches as needed, add the chicken and cook until golden, 3 to 4 minutes. Flip and cook until golden, another 3 to 4 minutes. Transfer to a sheet pan. Arrange 1-2 tomato slices over each cutlet. Top each with cheese. Bake for 10 minutes, until the cheese is melted.
- 5. To make the dressing. Combine all ingredients in a glass jar and whisk until combined. Season with salt, pepper, and chili flakes.
- 6. Pull the chicken out of the oven and top with tomato wedges and basil. Pour the dressing over the tomatoes. Eat and enjoy!
Source
Original recipe: View Original
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