Caprese Chicken Parmesan

Topped with mozzarella and a fresh tomato basil salad - coated in a lemony shallot dressing...a new twist on chicken parm!

Original recipe source

Cook time: 20 minutes

Servings: 6

Ingredients

• 0.75 cup all-purpose flour
• 3 eggs
• 2 cups Panko breadcrumbs
• 1 cup parmesan cheese freshly grated
• 0 salt and black pepper to taste
• 6 chicken cutlets
• 0 extra-virgin olive oil
• 3 whole heirloom tomatoes
• 1 cup shredded mozzarella or provolone
• 0.5 cup extra virgin olive oil
• 1 whole shallot chopped
• 2 whole garlic cloves chopped
• 1 tablespoon dijon mustard
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons honey
• 2 tablespoons fresh dill or thyme, chopped
• 0 chili flakes to taste
• 1 cup fresh basil leaves

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.
5. Arrange 1-2 tomato slices over each cutlet. Top each with mozzarella and/or provolone cheese. Bake for 10 minutes, until the cheese is melted.
6. To make the dressing, combine all ingredients in a glass jar and whisk until combined. Season with salt, pepper, and chili flakes.
7. Pull the chicken out of the oven and top with tomato wedges and basil. Pour the dressing over the tomatoes.