Caprese Chicken Cutlets

Chicken Cutlets

1. 1

   In a bowl, whisk together the eggs, Italian dressing, salt, and black pepper. Add the thinly sliced chicken breasts and coat them thoroughly. Press each piece into the seasoned Italian breadcrumbs, ensuring both sides are fully covered.

2. 2

   Heat a skillet over medium heat and add olive oil. Pan‑fry the breaded chicken cutlets at 350°F for 3–4 minutes per side, or until golden and crispy. Alternatively, air‑fry at 390°F for 10–12 minutes, flipping halfway and lightly spraying with oil.

Caprese Topping

3. 3

   In a small bowl, combine the sliced cherry tomatoes, chopped fresh basil, 1 tbsp olive oil, and 1 tsp balsamic vinegar. Season with salt and black pepper, then toss gently to coat.

Lemon Parmesan Arugula

4. 4

   In another bowl, whisk together 2 tbsp olive oil, 0.5 cup lemon juice, 1 tsp minced garlic, 1 tsp Dijon mustard, and 2 tbsp grated Parmesan. Season with salt and pepper, then toss the dressing with 2–3 cups arugula.

5. 5

   To serve, arrange the crispy chicken cutlets on a plate, top each with the fresh Caprese mixture, drizzle with a little extra balsamic glaze if desired, and serve alongside the lemon‑Parmesan arugula salad.