Caprese Chicken Parmesan
Topped with mozzarella and a fresh tomato basil salad - coated in a lemony shallot dressing...a new twist on chicken parm!
Foto: Half Baked Harvest
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
Steps
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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!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all-purpose flour | 0.75 cup | - | - |
| Panko breadcrumbs | 2 cups | - | - |
| freshly grated parmesan cheese | 2 cups | - | - |
| salt and black pepper | - | - | - |
| eggs | 3 | - | - |
| chicken cutlets | 6 | - | - |
| extra-virgin olive oil | - | - | - |
| -4 heirloom tomatoes | 3 | Rp 12.000/kg | Rp 3.600 |
| -2 cups shredded mozzarella and/or provolone cheese | 1 | - | - |
| fresh basil leaves | 1 cup | - | - |
| extra virgin olive oil | 0.5 cup | - | - |
| shallot | 1 | - | - |
| garlic | 2 cloves | - | - |
| dijon mustard | 1 tablespoon | - | - |
| lemon zest + 2 tablespoons lemon juice | 2 teaspoons | - | - |
| honey | 2 teaspoons | - | - |
| chopped fresh dill or thyme | 2 tablespoons | - | - |
| chili flakes | - | - | - |
*Estimated market prices, may vary by region
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