Chicken Parmesan Smashed Tacos

In a medium bowl, combine the ground chicken, 1/4 cup Parmesan cheese, Italian seasoning, salt, pepper, and minced garlic. Mix until just combined.

Spread a thin, even layer of the chicken mixture over one side of each flour tortilla.

Set up a breading station with two shallow dishes. In one, place the beaten eggs. In the other, combine the seasoned breadcrumbs and the remaining 1/4 cup of Parmesan cheese.

Dip the meat side of each tortilla first into the egg, then press firmly into the breadcrumb mixture to coat.

Heat vegetable oil in a large skillet over medium-high heat.

Place the tortillas in the pan, meat-side down. Cook for about 4 minutes, until the chicken is cooked through and the breading is golden and crispy.

Flip the tortillas and cook for another minute to toast the tortilla side.

While the tacos are cooking, prepare the Caprese topping. In a separate bowl, combine the diced tomatoes, chopped mozzarella, diced red onion, and chopped fresh basil.

Season the salad with salt and pepper, then drizzle with olive oil and red wine vinegar. Toss to combine.

Remove the cooked tortillas from the pan, fold them into a taco shape, and fill with the Caprese salad. Serve immediately.