Caprese Chicken Parmesan

Want a new twist on original chicken parmesan? Try this fresh, delicious recipe that combines two of my favorite things - chicken parmesan and caprese salad! Literally can't get better than this combo. Serve with a side caesar salad if you want it be feel even more Italian.

Serving Size: 2

Total Cook + Prep Time: 20 minutes

Ingredients:

• 4 tablespoons avocado oil or vegetable oil

• 2 chicken breasts, sliced thin in halves

• 1.5 cups panko crumbs

• 1 cup all-purpose flour

• 1 beaten egg

• 1/4 cup grated parmesan

• 10 cherry tomatoes

• 1/4 cup full basil leaves

• 1 tablespoon extra virgin olive oil

• 10 mini mozzarella balls
  

• 2 tablespoons shredded basil leaves, for topping
  

• Balsamic vinegar, for topping

• Salt and pepper, for taste

Recipe:

1. Chop your cherry tomatoes into halves. Chop 2 tablespoons of basil into long pieces, for topping. Grate your parmesan cheese. Beat 1 egg in a large bowl.

2. In another bowl, add in your cherry tomatoes, mozerella balls, basil leaves, and 1 tablespoon olive oil. Mix around and set the bowl aside.

3. On a cutting board, butterfly your chicken by slicing it into halves. Then, place a piece of wax paper or Saran wrap over the chicken breasts. Beat them with a meat mallet until they are evenly thin. Then, remove the wax paper or Saran wrap. Sprinkle both sides with salt and pepper.

4. On two large plates, add your flour onto the first plate. On the second plate, add in panko crumbs and parmesan cheese and mix around.

5. Drench your chicken in the flour first, then the egg mixture, and then the panko parmesan mixture. When putting your chicken into the panko mixture, make sure to use a fork, or your fingers, to press the chicken down firmly into the panko crumbs. This will allow it to stick much better to the chicken when you fry it.

6. Heat a pan on medium/high heat with vegetable oil or avocado oil. Make sure you add in enough to cover the bottom of the pan.

7. Once the pan is hot, add in your coated chicken breasts. Let cook for about 4-5 minutes on each side, or until it is browned on the outside and 165 degrees F internally.

8. Remove the chicken and set it on a grated drying rack to let any excess oil fall off. Once it has cooled for 3 minutes, add your chicken onto a plate. Top it with the tomato, mozerella, and basil mixture from earlier. Add a drizzle of balsamic on top, as well as the chopped basil. Serve and enjoy!