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This crispy pan-fried chicken combines golden-brown breaded cutlets topped with melted fresh mozzarella and a vibrant bruschetta-style salad of cherry tomatoes, basil, and garlic. A balsamic glaze and Parmesan finish make it an elegant yet approachable Italian-American dish.
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Place chicken breasts between layers of plastic wrap and pound to an even thickness, about 1/2 inch.
Set up a three-station breading area. In the first tray, combine flour with 1 tsp paprika, 1 tsp garlic powder, salt, and pepper.
In the second tray, crack and whisk the eggs.
In the third tray, combine panko breadcrumbs with the remaining 1 tsp paprika, 1 tsp garlic powder, salt, and pepper.
Dredge each chicken cutlet first in the seasoned flour, then dip in the egg wash, and finally press into the seasoned panko, ensuring it's fully coated.
Heat vegetable oil in a large skillet over medium-high heat.
Carefully place the breaded chicken in the hot oil and fry for 3-4 minutes per side, until golden brown and cooked through.
Transfer the cooked chicken to a wire rack set over a baking sheet. Top each cutlet with slices of fresh mozzarella.
Place under the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
While the cheese melts, prepare the topping. Halve the cherry tomatoes and place them in a bowl.
Chiffonade the fresh basil and add it to the tomatoes.
Add extra virgin olive oil, minced garlic, Italian seasoning, salt, and pepper to the bowl. Stir to combine.
Plate the chicken cutlets and spoon the fresh tomato-basil mixture over the top.
Drizzle with balsamic glaze and garnish with freshly grated Parmesan cheese before serving.
Written automatically by CookOS, not by the creator.
Store leftover chicken in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness; do not microwave.
wire rack set over baking sheet · broiler · large skillet
Written automatically by CookOS, not by the creator.
Yes, pound the chicken to 1/2 inch thickness up to 4 hours ahead, cover with plastic wrap, and refrigerate. Bring to room temperature 15 minutes before breading and frying.
Fry for 3-4 minutes per side until golden brown. The internal temperature should reach 165°F (74°C) at the thickest point. Chicken cooked through will feel firm when pressed.
Halve the tomatoes and prepare the mix up to 2 hours ahead, but wait to add the basil until just before serving to prevent wilting and browning.
Regular breadcrumbs work but produce less crunch. For best texture, pulse regular breadcrumbs in a food processor or use crushed crackers.
Yes, place the fried chicken on a baking sheet and bake at 400°F for 2-3 minutes until the mozzarella melts. The broiler is faster but either method works.
