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Yields:
6 serving(s)
Prep Time:
45 mins
Total Time:
45 mins
There are a handful of ingredients I always keep on hand because they make just about everything taste better—and pesto is right at the top of that list. In fact, if I could, I would slather pesto on everything! It's packed with fresh basil, garlic, parmesan, and olive oil, so it instantly adds bright, herby flavor to everything from sandwiches to pasta...and especially the crispy chicken in this chopped Caprese salad recipe!
Tender chicken cutlets are coated in a crispy parmesan-panko crust, pan-fried until beautifully golden, then topped with melty fresh mozzarella and a generous layer of vibrant pesto. It's the kind of combination that's impossible not to love, and it’s on the table in just 45 minutes.
To round out the meal, the chicken is served alongside a chopped Caprese salad loaded with juicy beefsteak tomatoes, creamy fresh mozzarella, buttery Castelvetrano olives, fragrant basil, and a simple balsamic vinaigrette. The fresh salad balances the richness of the crispy chicken, making every bite taste like summer. Whether you're looking for an easy chicken dinner, a new way to use pesto, or a fresh Italian-inspired meal, this recipe is sure to earn a spot in your regular dinner rotation.
Can you use store-bought pesto?
Absolutely! Store-bought basil pesto works beautifully in this recipe and makes it even easier to prepare. Choose a refrigerated pesto if possible for the freshest flavor.
Can you make the crispy chicken ahead of time?
The chicken is crispiest when served fresh, but you can bread the chicken cutlets several hours ahead and refrigerate them until you're ready to fry. You can also prepare the chopped Caprese salad in advance—just wait to add the basil until right before serving.
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Ingredients
- 1/4 cup olive oil
- 3 Tbsp. balsamic vinegar
- 2 tsp. kosher salt, plus more to taste
- 3/4 tsp. black pepper, plus more to taste
- 2 (8-ounce) balls fresh mozzarella
- 3 large beefsteak tomatoes, cut into 1-inch chunks
- 1 cup pitted Castelvetrano olives, halved
- 2 cups panko
- 3/4 cup grated parmesan cheese
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 6 large chicken cutlets (about 1 1/2 pounds)
- Vegetable oil, for frying
- 3/4 cup pesto
- 1 cup fresh basil, torn
Directions
- Step 1Combine the olive oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a small jar. Put on the lid and shake well to combine.
- Step 2Cut half a ball of mozzarella into ½-inch chunks and put in a large bowl. Slice the remaining mozzarella into 12 rounds (¼ inch thick) and reserve. Add the tomatoes and olives to the bowl with the mozzarella chunks. Sprinkle with ½ teaspoon salt, drizzle with the balsamic vinaigrette, toss gently, and set aside.
- Step 3Preheat the broiler. Combine the panko and ½ cup parmesan in a shallow dish. Put the eggs and flour in 2 separate shallow dishes. Season the chicken on both sides with the remaining 1 teaspoon salt and ½ teaspoon pepper. Coat the chicken in the flour, then coat in the eggs, then coat in the panko mixture. Set on a foil-lined baking sheet.
- Step 4Line a separate baking sheet with foil and top with a wire rack. Heat ½ inch vegetable oil in a large cast-iron skillet over medium-high heat until it starts to shimmer. Add a pinch of panko to the oil; it should sizzle immediately. Working in batches, cook the chicken until golden brown and cooked through, 2 to 3 minutes per side.
- Step 5Transfer the chicken to the rack and top each with 2 mozzarella slices. Sprinkle with the remaining ¼ cup parmesan. Broil until the cheese is melted, 2 to 5 minutes. Spread each piece of chicken with pesto.
- Step 6Add the basil to the salad, toss to combine, and season with more salt and pepper, if needed. Serve with the chicken.
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