Chicken Chop Caprese Salad (lightly fried)


The Chicken Chop Caprese Salad makes full use of late summer heirloom tomatoes and lightly fried chicken chops, fresh mozzarella cheese and basil.

Chicken Chop Caprese Salad
Chicken Chop Caprese Salad

This chicken caprese salad is the perfect salad for dinner. It is rich and delicious, and I know you will crave it again and again!I love one Classic Caprese Salad, So I always come up with new variations that use the same flavors. Also, this is a great way to use up the last tomato in my garden.For some of my favorite other Chili Recipe, Try mine Chicken frying pan with Burrata Caprese Salad with Burrata Tomato in Air Fryer.

Chicken Chop Caprese Salad

I made it into an Instagram reel video a few weeks ago, and many people asked me to post it here, so it is here. If you want to watch the video, please click here!

Caprese salad ingredients

Traditional Caprese salad always tops tomatoes and mozzarella cheese with olive oil, salt and pepper. For this recipe, I put everything on baby vegetables, topped with fresh basil and simple balsamic vinegar. I added chicken chops, coated with breadcrumbs and parmesan cheese for extra protein.

How to make chicken chops

To keep the breaded chicken steaks light, I fry them with minimal oil and butter. I browned one side of them, then I sprayed the top of the cutlet and flipped them. One side of the chicken will be crispier than the other, but that’s okay because you don’t know when to eat it.

How to lead

This chicken caprese salad is perfect for making ahead of time and can be served hot or cold. We like to carry it with us on the boat; it is also perfect for picnics or parties. To make the previous salad, put all the caprese ingredients on a large plate and cover tightly with plastic wrap. Bring plates, cutlery and spoons.

Variety:

  • Add extra vegetables such as avocado, cucumber or red onion.
  • Replace baby vegetables with arugula.
  • If you are a vegetarian, please ignore the chicken.
  • Don’t use balsamic vinegar sauce, use balsamic vinegar glaze, you can Buy or Made at home.

Chicken steak with caprese salad.

Chicken Chop Caprese Platter

More Caprese recipes you will love:

Chicken Chop Caprese Salad

462 Karls
45.5 protein
14.5 carbohydrate
twenty four Fat

Preparation time: 15 minute

Cooking time: 20 minute

total time: 35 minute

The Chicken Chop Caprese Salad makes full use of late summer heirloom tomatoes and lightly fried chicken chops, fresh mozzarella cheese and basil.

Fried chicken chop

  • 2 Boneless, Skinless chicken breast (16 ounces)
  • 2 Large eggs or egg whites, Assault
  • 1/2 Cup + 2 tablespoons seasoned breadcrumbs*, Or gluten-free breadcrumbs
  • 3 Spoon Grated parmesan cheese
  • Kosher salt and fresh pepper
  • 1 Spoon butter
  • 1 teaspoon olive oil

For the platter

  • 1 pint Heirloom Cherry Tomatoes, Halved
  • 8 ounce Fresh Bocconcini mozzarella cheese halved
  • 1/4 Cup Fresh basil leaves
  • 6 Cup Mixed baby vegetables
  • Balsamic glaze or simple balsamic sauce, Mix equal parts of balsamic vinegar and extra virgin olive oil with salt to taste. (additional)

For the chicken:

  • Cut the chicken breast in half horizontally so that you can get 4 thin pieces of chicken.

  • Process one 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.

  • Season with 3/4 teaspoon salt and black pepper to taste.

  • In a medium bowl, combine the breadcrumbs and parmesan cheese. Beat the eggs in another bowl.

  • Dip the meatloaf in the egg, then the breadcrumbs.

  • Heat a large nonstick pan over medium heat. If cooking in two batches, add half of the butter and olive oil.

  • When the butter is melted, add the meatloaf and cook for about 4 to 6 minutes on each side, until golden brown and cooked through. repeat.

For the platter (2 pictures in the picture above):

  • Slice the chicken chops. Put the small greens in the center of the plate. Put chicken, tomatoes, mozzarella cheese, and basil around.

  • If ahead of time, cover tightly with plastic and keep refrigerated until ready to eat.

  • Or if you don’t make a platter, serve them individually, 1 piece of chicken, 2 ounces of cheese, and separate the salad.

  • Serve with 1 tablespoon of balsamic vinegar (not included in ni).

Variety:

  • Add extra vegetables such as avocado, cucumber or red onion.
  • Replace baby vegetables with arugula.
  • If you are a vegetarian, use tofu and cut into thin slices.
  • Don’t use balsamic vinegar sauce, use balsamic glaze, you can Buy or Made at home.

*2 TBSP is thrown away Bread crumbs, deducted from ni

service: 1/Fourth recipe, Calories: 462Kcal, carbohydrate: 14.5G, protein: 45.5G, fat: twenty fourG, Saturated fat: 12G, cholesterol: 231.5Milligrams, sodium: 755.5Milligrams, fiber: 2G, sugar: 1.5G

Blue smart point: 9

Green smart point: 12

Purple smart point: 9

Key words: Caprese chicken, chicken chop, hearty salad





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