Crispy Parmesan Chicken Cutlets with Tomato-Mozzarella Salad

I’ve been staring at my screen now for 10 minutes, all googly-eyed and unsure of what to say, like a nervous girl on a first date. I think, instead of stumbling over what I really mean to say and taking forever to get the point (like I’m doing now), I’ll just say it: Make this. Please, please make it!

To me, it just doesn’t get more simple or scrumptious than this, and if you agree, I know you’ll absolutely love this recipe. Crispy, pan-fried Parmesan chicken cutlets topped with a sweet, juicy and fragrant tomato-mozzarella salad with fresh basil and an olive oil-balsamic drizzle. Well, go ahead and slap me, I think I’m dreaming!

While I’ve made variations of this meal many times, I particularly loved the method for it found in the America’s Test Kitchen cookbook, The Best Simple Recipes. In it, they describe this mouthwatering meal as a lighter take on heavier, gooier chicken parmesan. Though chicken parmesan is still a major favorite around here, I think this light, summery meal is a great alternative and perfect for the season of swimsuits and fresh, seasonal produce.

Whip up this super-easy and delicious dinner some weeknight, or even for a dinner party, and serve it with a hunk of garlic bread and salad. I guarantee you’ll love it just as much as we did!

PrintPrint Recipe

Crispy Parmesan Chicken Cutlets with Tomato-Mozzarella Salad

Yield: Serves 4

Ingredients:

1/2 cup all purpose flour

2 large eggs

1 cup panko breadcrumbs

1/2 cup shredded Parmesan cheese

4 (4 ounce) chicken cutlets, 1/2 inch thick, trimmed of fat

Salt and pepper

7 Tablespoons olive oil, divided

1 1/2 cups (12 ounces) cherry tomatoes, halved

1 cup (8 oz.) fresh mozzarella, cut into bite-sized chunks

1 garlic clove, minced

1 teaspoon balsamic vinegar

2 Tablespoons finely chopped fresh basil

Directions:

Spread flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko and Parmesan in a third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working 1 cutlet at a time, dredge cutlets in flour, dip in egg, then coat with panko mixture, pressing gently to adhere.

Heat 3 Tablespoons oil in a 12-inch nonstick skillet set to medium heat. Once hot, cook 2 cutlets at a time until golden brown and crisp, about 2 minutes per side. Transfer to a paper towel-lined plate and place in a warm oven (170-200 degrees) to keep warm. Repeat with 3 Tablespoons oil and remaining cutlets.

Toss tomatoes, mozzarella, garlic, balsamic vinegar, basil and remaining 1 Tablespoon oil together in a bowl. Season with salt and pepper, to taste. Transfer chicken cutlets to individual plates and top with tomato-mozzarella salad. Serve.

Enjoy!

      

52 Responses to “Crispy Parmesan Chicken Cutlets with Tomato-Mozzarella Salad”

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    Kathryn — June 21, 2013 @ 3:41 am

    This looks so tasty and just like the perfect summer meal! Can’t wait to give this a try.

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    Stacy | Wicked Good Kitchen — June 21, 2013 @ 5:29 am

    Love this post and recipe, Georgia! I’m still writing my next post for today and searching for words, so I know how you felt writing this post. Chicken or pork cutlets dredged in panko breadcrumbs with Parmesan cheese totally RULE! And, here, you’ve made it even better with a tomato-mozzarella salad with fresh basil and an olive oil-balsamic dressing. What’s not to love? This is going on the “Must Make for The Big Lug” list!.Gorgeous photos and thanks for sharing!

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    Katrina @ In Katrina's Kitchen — June 21, 2013 @ 6:25 am

    I’m ready for dinner and it’s not even 8:00am!

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    Muna Kenny — June 21, 2013 @ 7:03 am

    My first time here and I’ve enjoyed browsing through your blog. Can’t wait to try your chicken parmesan and chocolate pancakes :)

    • Georgia — June 21st, 2013 @ 9:52 am

      Welcome, Muna! I guarantee you’ll love both! :)

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    sally @ sallys baking addiction — June 21, 2013 @ 7:05 am

    You don’t even need any words today, Georgia – the pictures are enough to make me rush to the kitchen ASAP! I want dinner – NOW! I love parmesan + chicken. To diiiiie for!

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    Ramona — June 21, 2013 @ 7:24 am

    I love how colorful and comforting this dish is. My kids will love it. :)

    PS… quick question. I notice you said you are using a canon t3i… same here. The macro lens you gave the link for is compatible for the Nikon camera. Do you use it with your canon too? If so… I’m buying it because your photos are spectacular. :)

    • Georgia — June 21st, 2013 @ 8:30 am

      HI Ramona – Thanks for your kind words, and for catching the wrong link. Here’s the correct one: http://amzn.to/11RPsBt

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    Laura @ The Rookie Cook — June 21, 2013 @ 7:41 am

    These look so delicious! Agreed, nothing more needs to be said about them :)

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    Eileen — June 21, 2013 @ 8:02 am

    This looks healthy and so flavorful. I make a parmesan chicken in the oven that reminds me of this a little. Of course, yours looks so much prettier than mine!

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    Tieghan — June 21, 2013 @ 8:14 am

    This is beautiful! What a perfect summertime meal. I want it tonight!

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    Jen @ Savory Simple — June 21, 2013 @ 8:20 am

    What a fantastic meal! The salad is so colorful and I bet these flavors are so harmonious.

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    Alyssa — June 21, 2013 @ 8:24 am

    These look so yummy–and colorful for summer! Sometimes there really isn’t anything better than a chicken cutlet and fresh veggies. I’ll definitely be making this soon!

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    Cathy Pollak ~ Noble Pig — June 21, 2013 @ 9:12 am

    That beautiful salad on top of the kitchen just puts it over the top! I must serve this soon to my family, they will love the flavors!

  13. #
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    Mandy - The Complete Cook Book — June 21, 2013 @ 9:19 am

    You always have the most wonderful recipes with such inviting images.
    :-) Mandy xo

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    Flavia — June 21, 2013 @ 10:10 am

    I make breaded chicken all the time and I often serve it with a light, fresh salad to cut through the richness of the pan-fried meat. It is such a wonderful combination of flavors and textures. Perfect for summer when tomatoes are at their peak!

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    Joanne — June 21, 2013 @ 10:37 am

    I love how you took a classic dish and reinvented it for summer! Now I’m staring all googly eyed. :)

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    Ashley — June 21, 2013 @ 11:11 am

    I love this one from the best simple recipes – we make it all the time during the summer! Totally agree – it’s so easy to change up slightly each time : ) I’m so glad summer tomatoes are finally back!

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    Hayley @ The Domestic Rebel — June 21, 2013 @ 11:33 am

    I am notorious for scarfing down cherry tomatoes like my life depends on it! I can eat them in lieu of candy ANY day. Love them obsessively! So if I could ever trust myself to hold off from eating them all, I would totally make this dinner! It looks fantastic, Georgia.

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    Donalyn@The Creekside Cook — June 21, 2013 @ 11:55 am

    Oh my – you could not have chosen a more perfect recipe to catch my interest – this looks amazing!

  19. #
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    Angie@Angie's Recipes — June 21, 2013 @ 12:26 pm

    The Parm. chicken looks so crunchy and the salad…fresh and simply beautiful!

  20. #
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    Marie @ Little Kitchie — June 21, 2013 @ 12:42 pm

    SO beautiful, Georgia! This is the kind of meal I could eat every day!

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    Kelli @ The Corner Kitchen — June 21, 2013 @ 2:27 pm

    Love this meal, Georgia! It’s simple, yet so beautiful, fresh and so so perfect for summer!

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    Eat Good 4 Life — June 21, 2013 @ 2:37 pm

    I just made some chicken cutlets today for lunch too but this variation sounds delish. i love the idea of the mozzarella and tomatoes over the top of the chicken. What a great idea.

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    Erin @ Dinners, Dishes, and Desserts — June 21, 2013 @ 3:00 pm

    Gorgeous!! Love the super crispy chicken with the fresh salad on top! Can’t wait for juicy tomatoes from the garden!

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    Pam — June 21, 2013 @ 5:08 pm

    Bookmarked! It looks fabulous Georgia.

  25. #
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    steph@stephsbitebybite — June 21, 2013 @ 6:00 pm

    Ok, I’m coming over to your house for dinner!

  26. #
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    The Café Sucre Farine — June 21, 2013 @ 6:19 pm

    Oh yum, you don’t have to tell me twice, this looks fantastic, a perfect summer meal in my book!

  27. #
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    CCU — June 21, 2013 @ 6:56 pm

    So tasty and delicious :D

    Cheers
    Choc Chip Uru

  28. #
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    Laura (Tutti Dolci) — June 21, 2013 @ 7:20 pm

    I’m ready to run to the kitchen right now! Love your use of sweet summer tomatoes!

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    Anne ~ Uni Homemaker — June 22, 2013 @ 12:33 am

    I love parmesan chicken cutlets and this sounds absolutely fabulous! Pinning!

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    cquek — June 22, 2013 @ 4:35 am

    So when can I come over for lunch

  31. #
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    Kayle (The Cooking Actress) — June 22, 2013 @ 9:02 am

    Oh my goodness, this looks AMAZINGGG

  32. #
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    Stephanie @ Eat. Drink. Love. — June 22, 2013 @ 11:42 pm

    This is totally my kind of dinner too! I love the crispy chicken paired with that light and colorful tomato salad!

  33. #
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    Rosa — June 23, 2013 @ 8:51 am

    A beautiful dish! So summery, fresh and flavorful.

    Cheers,

    Rosa

  34. #
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    Liz — June 23, 2013 @ 12:17 pm

    Mmmmm….I’d love both the chicken and the salad by themselves…but together, they make a fantastic meal!!! Beautiful photos!

  35. #
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    val — June 23, 2013 @ 12:38 pm

    I make something like this often but mine has never looked this good. WOW

  36. #
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    Kiran @ KiranTarun.com — June 23, 2013 @ 2:33 pm

    Colorful yummyness on the palate!! Perfect summer indulgence :)

  37. #
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    john@kitchenriffs — June 23, 2013 @ 6:22 pm

    Love the colors! Such a pretty dish, and looks to be mighty flavorful too. Definitely one I should make! Good stuff – thanks.

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    Sandra - The Foodie Affair — June 23, 2013 @ 6:40 pm

    Making this! Definitely making it this week. It looks sooooo good :)

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    Reeni — June 23, 2013 @ 7:34 pm

    I’m staring at the screen in a trance Georgia! You should put up a caution sign: drool inducing – haha! This is the PERFECT summer dinner!

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    Chung-Ah | Damn Delicious — June 24, 2013 @ 3:11 am

    What a gorgeous dish! I’ve always had the korean-version chicken cutlets but I absolutely cannot wait to try your version with this amazing salad.

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    katie — June 24, 2013 @ 9:53 am

    Yum! My husband would be all over this recipe!!!

  42. #
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    Miss @ Miss in the Kitchen — June 24, 2013 @ 9:39 pm

    I want to eat everything you make and this sure looks delicious! Your photos are always mouthwatering!!

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    Nami | Just One Cookbook — June 26, 2013 @ 9:13 am

    I often make chicken cutlet but always Japanese style Chicken Katsu. I like this light version of chicken cutlet with tomatoes and cheese on top. More summer style and my family will definitely enjoy this!

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    Kari Levassar — June 30, 2013 @ 10:15 am

    Cooking this tonight – can’t wait!!! Yuuummm : )

    • Georgia — June 30th, 2013 @ 5:30 pm

      Yay, Kari!! I hope you love it! Let me know how it turns out. :)

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    Ashley — July 7, 2013 @ 11:06 am

    This is STUNNING! Gotta love a dish with this much color. Looks fantastic :)

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    Zongying — March 2, 2014 @ 1:13 pm

    Hello, i made the crispy Parmesan chicken today and everyone in the family loved it! Thank you for making your instructions so easy to follow and food taste so good!

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    Alyson — June 2, 2014 @ 4:46 pm

    What would you recommend as a side?!

    • Georgia — June 2nd, 2014 @ 5:29 pm

      As I suggested in the post, garlic bread and salad make great sides!

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    Regan — July 31, 2014 @ 6:18 pm

    Made this tonight, used cojita cheese instead of mozzarella, cause that’s all we had, and it was still amazing! Used lime basil and tomatoes from the garden. Keeper-recipe for sure!

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