If you're looking for an easy chicken dinner that feels fresh, light, and restaurant worthy, this Chicken Caprese with Chicken Cutlets is the perfect recipe. Juicy Bianco & Sons Chicken Cutlets are paired with ripe tomatoes, fresh mozzarella, peppery arugula, Parmesan, and a drizzle of balsamic glaze for a simple Italian-inspired meal that's ready in under 30 minutes and perfect for weeknight dinners, date nights, or effortless entertaining.
Prep Time: 10-15 minutes | Cook Time: 5-10 minutes | Total Time: 15-25 minutes
Serves: 2
INGREDIENTS
- 3-4 Bianco & Sons Chicken Cutlets
- 1 Large Heirloom tomato, sliced into 1/4-inch rounds
- Fresh mozzarella ball, cut into 1/4-inch rounds
- 1 Bunch of Arugula
- 1 Lemon, juiced
- Balsamic glaze
- EVOO
- Granulated garlic, to taste (we did 1/2 TSP)
- Salt and pepper to taste (we did 2 TSP salt and 1 TSP fresh cracked pepper)
Extra/Garnish
- Parmigiano Reggiano
- Balsamic glaze
- 5-6 Basil leaves, Chiffonade
METHOD
- Remove Bianco & Sons Chicken Cutlets from package and pat dry with paper towel
- Season cutlets on both sides with salt, pepper and granulated garlic
- Heat about 1 tablespoon of EVOO in a pan over medium-high heat. Add the chicken cutlets and cook for about 2 minutes per side, or until cooked through
- Remove pan from heat, allow chicken to cool
- Season sliced tomatoes with salt and pepper. Set aside
- Add arugula to a bowl, dress with squeezed lemon juice and a few twirls of EVOO (about 2 tsps.)
- Season the arugula with salt and pepper to taste
TO SERVE
- Layer the tomato and mozzarella slices on a platter, alternating between the two. Then arrange chicken cutlets on top.
- Top with dressed arugula
- Grate an egregious amount of Parmigiano on top.
- Finish with a drizzle balsamic glaze over the entire dish and a sprinkle of chiffonade basil
- Mangia!