Chicken Schnitzel Caprese Salad
Chicken Chop Caprese Salad uses heirloom tomatoes from the end of summer with lightly fried chicken chops, fresh mozzarella and basil.
I turned this into an Instagram Reels video a few weeks ago and a lot of you guys asked that I post it here, so here it is. Click here if you want to see the video!
Ingredients for the caprese salad
A traditional Caprese salad always consists of tomatoes and mozzarella, which are drizzled with olive oil, salt and pepper. For this recipe, I serve everything over baby greens and garnish with fresh basil and a simple balsamic vinaigrette. I added the chicken chops coated in breadcrumbs and parmesan cheese for extra protein.
How to make chicken chops
To keep the breaded chicken chops light, I use just a little oil and butter to fry them in the pan. I let them brown on one side and then spray the top of the chops and turn them over. One side of the chicken will turn out crispier than the other, but that's fine as you can't tell when you're eating it.
How to move forward
This chicken and caprese salad is great to prepare and can be eaten hot or cold. We like to take it with us on our boat; It would also be perfect for a picnic or a party. To prepare the salad, place all the Caprese ingredients on a large plate and cover tightly with plastic wrap. Bring plates, cutlery and serving spoons.
Variations:
- Add extra vegetables like avocado, cucumber, or red onion.
- Swap baby greens for rocket.
- Do it in the air fryer using the same cooking method as this Air Fryer Chicken Milanese.
- If you're a vegetarian, skip the chicken and use tofu cut into chops.
- Instead of serving with a balsamic vinaigrette, use balsamic glaze, which you can buy or make at home.
More Caprese Recipes You'll Love:
Chicken Schnitzel Caprese Salad
Preparation time: fifteen Minutes
Cooking time: 20th Minutes
Total time: 35 Minutes
Chicken Chop Caprese Salad uses heirloom tomatoes from the end of summer with lightly fried chicken chops, fresh mozzarella and basil.
For the breaded chicken chops
- 2 boneless, Skinless Chicken Breasts (16 oz)
- 2 large eggs or egg whites, beaten
- 1/2 Cup + 2 tbsp seasoned breadcrumbs *, or gluten-free crumbs
- 3 tablespoon grated parmesan cheese
- kosher salt and fresh pepper
- 1 tablespoon butter
- 1 teaspoon olive oil
For the plate
- 1 pint heirloom cherry tomatoes, halved
- 8th Ounces fresh bocconcini mozzarella cut in half
- 1/4 Cup fresh basil leaves
- 6th cups mixed baby greens
- Balsamic glaze or simple balsamic dressing, Combine equal parts balsamic vinegar and extra virgin olive oil with salt to taste. (extra)
For the chicken:
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Halve the chicken breast horizontally so that you end up with 4 thin chicken pieces.
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Work 1 piece of chicken at a time and pound the chicken until it is 1/4 inch thick. Set aside and repeat with the remaining 3 pieces.
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Season with 3/4 teaspoon salt and black pepper.
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Mix the breadcrumbs and parmesan in a medium bowl. Beat the eggs in another bowl.
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Dip schnitzel in egg, then breadcrumbs.
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Heat a large non-stick pan over medium heat. If you are cooking in two servings, add half of the butter and olive oil.
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When the butter has melted, add the chops and cook for about 4 to 6 minutes on each side, until golden brown and cooked through. Repeat.
For the plate (2 servings picture in the photos above):
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Cut the chicken schnitzel into slices. Arrange the baby greens in the center of the plate. Place the chicken, tomatoes, mozzarella, and basil all around.
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If you cook in advance, cover it tightly with plastic and keep refrigerated until ready to eat.
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Or, if you're not making a platter, serve them individually, 1 piece of chicken, 2 ounces of cheese and divide the salad.
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Serve with 1 tbsp vinaigrette (not included in n.i.).
Variations:
- Add extra vegetables like avocado, cucumber, or red onion.
- Do it in the air fryer using the same cooking method as this Air Fryer Chicken Milanese.
- If you're a vegetarian, use tofu and cut into thin cutlets.
- Instead of serving with a balsamic vinaigrette, use balsamic glaze, which you can buy or make at home.
* 2 TBSP are thrown afterwards Breading, peeled from n.i.
Portion: 1/ 4 of the recipe, Calories: 462kcal, Carbohydrates: 14.5G, Protein: 45.5G, Fat: 24G, Saturated fatty acids: 12thG, Cholesterol: 231.5mg, Sodium: 755.5mg, Fiber: 2G, Sugar: 1.5G
Blue Smart Points: 9
Green smart points: 12th
Purple Smart Points: 9
Keywords: Caprese chicken, chicken schnitzel, hearty salad
