Chicken Cutlets & Caprese Salad

• porsjoner: 2

Ingredienser

2 chicken breasts

1/3 cup flour

2 eggs

1 cup panko breadcrumbs

3 tsp salt

3 tsp black pepper

3 tsp onion powder

3 tsp garlic powder

3 tsp smoked paprika

Avocado oil (for frying)

4 slices mozzarella

10 oz cherry tomatoes

1/2 cup basil

3 cloves garlic

1 tsp Italian seasoning

2 tbsp olive oil

2 tbsp balsamic glaze

1/4 cup grated parmesan

Fremgangsmåte

1. Pound the chicken breasts into thin, even cutlets.

2. Prepare the dredging station by placing 3 large shallow containers on a flat surface.

3. Place the flour into the first container and season it with 1 tsp salt, 1 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder and 1 tsp smoked paprika. Mix well to combine.

4. Place the 2 eggs in the second container and whisk to scramble.

5. Pour the 1 cup of panko breadcrumbs into the third container and season with 1 tsp salt, 1 tsp black pepper, 2 tsp onion powder, 2 tsp garlic powder and 2 tsp smoked paprika. Mix to combine.

6. Bread the chicken by first pressing it into the flour until fully coated on both sides. Shake to remove excess flour then place the chicken into the eggs- again coating the chicken fully. Let any excess drip off then place the chicken into the seasoned breadcrumbs. Make sure to press the breadcrumbs into the chicken until it is fully coated all over.

7. Warm a large skillet over medium high heat. Add enough avocado oil into the skillet for shallow frying. Wait until the oil is hot and smoking before frying.

8. Place the breaded chicken in the hot oil and fry for a few minutes on each side until golden brown and crispy. The chicken will cook quickly! Do this in batches if need be to not overcrowd the skillet.

9. Once the chicken is done frying, place it on a baking sheet with a wire rack to drain any excess oil.

10. Put 2 slices of fresh mozzarella on top of each of the chicken cutlets. Place in the oven and broil on low for 3-5 minutes until the cheese has melted.

11. In the meantime, prepare the caprese salad by halving the cherry tomatoes and thinly slicing the basil. Place them in a bowl along with 3 cloves of minced garlic, 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp Italian seasoning. Mix well to combine.

12. Serve the cheesy chicken cutlets topped with the caprese salad. Drizzle with balsamic glaze and sprinkle with freshly grated parmesan. Enjoy!