Sunday Supper: Tomato-Themed Dinner ft. My Chicken Cutlets Topped with Caprese Salad
A crispy, flavor-packed main that brought the whole table to a pause, and made tomatoes the star of the night!
If there was one dish that disappeared faster than I expected at my tomato dinner party, it was these Caprese Chicken Cutlets. Crispy, golden, loaded with flavor, and topped with a fresh caprese salad, trust me when I say that they checked every box!
This one is simple, but totally delivers. We’re talking thin, breaded chicken breasts pan-fried until crisp, then topped with a juicy mix of cherry tomatoes, mini bocconcini, arugula, and torn basil. A drizzle of balsamic glaze at the end ties it all together.
They came out hot, crunchy, and layered with everything I love about summer! Think salty cheese, sweet tomatoes, fresh herbs, and that balsamic bite. It’s like a caprese salad and chicken parm had a warm-weather moment.
I served them family-style, piled high on a big platter with extra salad on the side and a few glasses of chilled rosé. Everyone asked for the recipe and we all went back for seconds!!
Whether you’re hosting your own summer dinner party, making a weeknight meal feel a little more special, or just craving something that tastes like summer on a plate, this one’s a keeper.
Grab the full recipe below and let me know if you make it! Subscribe for more and enjoy!
xx
Jamie
Caprese Chicken Cutlets
Serves 4
Ingredients
Chicken
2 chicken breasts, halved and butterflied
Salt and pepper, to season
Egg Wash
2 eggs, whisked
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dijon mustard
Breadcrumb Mix
1 cup bread crumbs or panko
1/2 cup freshly grated parmesan
Salt and pepper
Flour
1 cup white unbleached flour
1 teaspoon salt
1 teaspoon paprika
Cracked black pepper
Caprese Salad
1 cup cherry tomatoes, halved
1 cup mini bocconcini
3 tablespoons olive oil
1 tablespoon balsamic vinegar
A handful of arugula
A handful of fresh basil, torn
Salt and pepper
To Finish
Flaky sea salt
Balsamic glaze
More fresh basil
Cracked black pepper
Directions
Season the butterflied chicken breasts on both sides with salt and pepper.
Set up three shallow bowls: one with the flour, one with the egg wash, and one with the breadcrumb-parmesan mixture.
Coat each piece of chicken in the flour, then dip into the egg wash, then coat in the breadcrumb mixture, pressing lightly to adhere.
Heat a thin layer of oil in a large skillet over medium heat. Pan-fry the chicken cutlets in batches until golden and cooked through, about 4 to 5 minutes per side. Transfer to a wire rack or paper towel-lined plate.
While the chicken is cooking, toss the cherry tomatoes, bocconcini, arugula, basil, olive oil, and balsamic vinegar in a bowl. Season with salt and pepper.
To serve, place the hot chicken cutlets on a platter and spoon the caprese salad over top. Finish with a drizzle of balsamic glaze, a sprinkle of flaky sea salt, more fresh basil, and cracked black pepper.