So mouthwatering, crispy and fresh! Celebrate the season’s best flavors with a fresh tomato‑mozzarella salad served over crispy, pan‑fried Parmesan chicken. This is one of our favorite meals!
I could go on and on about this dish, but I’ll keep it short and sincere: make this. The combination of crisp, golden chicken and a bright, juicy tomato‑mozzarella salad is irresistible. It’s simple to prepare, full of fresh flavor, and perfect any night of the week.
This version features pan‑fried Parmesan chicken cutlets topped with a sweet, fragrant tomato‑mozzarella salad with fresh basil and a light olive oil–balsamic drizzle. It’s a lighter, summery take on classic chicken parm—less heavy but just as satisfying, especially when tomatoes and basil are at their peak.
This recipe is adapted from a method I love in America’s Test Kitchen’s cookbook The Best Simple Recipes. It keeps things straightforward while delivering big flavor, making it an ideal choice for warm evenings, casual dinners, or a relaxed dinner party. Serve with garlic bread and a simple green salad for a complete meal.
Crispy Parmesan Chicken Cutlets with Tomato-Mozzarella Salad
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
Instructions
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Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. In a third dish, combine the panko and the Parmesan. Pat the chicken cutlets dry with paper towels and season with salt and pepper. Working one cutlet at a time, dredge in flour, dip in the egg, then coat with the panko mixture, pressing gently to adhere.
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Heat 3 tablespoons of oil in a 12‑inch nonstick skillet over medium heat. When the oil is hot, cook two cutlets at a time until golden and crisp, about 2 minutes per side. Transfer to a paper towel‑lined plate and keep warm in a low oven (170–200°F). Repeat with the remaining 3 tablespoons oil and the remaining cutlets.
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In a bowl, toss the halved tomatoes, mozzarella, minced garlic, balsamic vinegar, chopped basil and the remaining tablespoon of oil. Season with salt and pepper to taste. Arrange the chicken on plates and spoon the tomato‑mozzarella salad over each cutlet. Serve immediately.
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Enjoy!
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