Breaded Chicken with Tomatoes, Fresh Mozzarella and Arugula


When I was younger I was a very picky eater. I pretty much lived on Cheerios and peanut butter and jelly sandwiches. One of the things my mom made that I did eat was breaded chicken cutlets. To this day, the smell of breaded chicken frying up in a pan makes me salivate. This recipe is just a simple breaded chicken cutlet with a little extra added to the top, now that I have expanded my taste buds. So easy and fresh tasting, this is one of my go to dinners. Enjoy!


Total Time: 30 minutes
Servings: 4-6

3 boneless chicken breasts, cut lengthwise
Salt and pepper
1/4 cup olive oil + more for drizzling
1/2 cup flour
2 eggs + 1 Tablespoon water, beaten
1 cup Italian style bread crumbs
1 cup panko bread crumbs
1 cup parmesan cheese, grated
4 plum tomatoes, seeded and chopped
1 (12 ounce) log of fresh mozzarella, chopped
1 Tablespoon fresh chopped basil (about 4 leaves)
Balsamic vinegar
2 cups arugula, lightly packed
Lemon wedges, for garnish (optional)

1. Heat olive oil in a large non stick skillet. I like to use my frying pan here, because I can cook all 6 pieces of chicken at once. Season the chicken with salt and pepper on both sides. Create 3 stations using bowls (pie plates, bowls, paper plates, whatever you have on hand). The first bowl or plate should contain the flour. The second bowl should contain the beaten eggs and the third bowl or plate should be a mixture of the 2 types of bread crumbs and parmesan cheese.

2. When oil is hot, dredge a chicken breast into the flour. Shake off excess. Then dip in the egg and then the bread crumbs, making sure to cover both sides. Place chicken breast in the hot pan and repeat the process with the remaining chicken. Cook chicken about 4-5 minutes on each side or until no longer pink in the middle. Remove to a plate and tent with foil to rest.

3. While chicken is cooking, combine the tomatoes, fresh mozzarella, and basil. Season with salt and pepper. Drizzle with olive oil and balsamic vinegar. Stir to combine.

4. Serve chicken topped with arugula, a spoonful of the tomato/fresh mozzarella mixture and either a drizzle of balsamic if you like it tangy or a squeeze of lemon juice if you like it fresh and light.


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