Chicken cutlets with Fresh Mozzarella and Tomatoes

This is just kind of a throw together dish.  I usually add fresh basil on top, but didn’t have any.  It’s light and delicious and combines all my favorite things.

Chicken Cutlets with Fresh Mozzarella and Tomatoes

4 chicken cutlets, pounded thin
4 Tablespoons flour
2 eggs, whisked
1 1/2 cups Italian breadcrumbs
1 Tablespoon Canola oil
Balsamic Vinaigrette (already made with balsamic vinegar, olive oil, garlic, dijon mustard, s+p – I make a big batch at the beginning of the week)
2 plum tomatoes
1 pound fresh mozzarella (room temperature)

-Dredge the chicken in flour, tap off excess. 
-Coat chicken in eggs, then transfer to breadcrumbs and coat evenly.
-Heat 1 tablespoon canola oil in a skillet over medium high heat.
-Add chicken cooking 3 minutes per side or until cooked through.
-Drizzle balsamic vinaigrette on top of chicken. 
-Top with fresh mozzarella.
-Top mozzarella with tomato and more balsamic vinaigrette.
-Sprinkle basil on top.
-Serve with pasta.


2 Responses to “Chicken cutlets with Fresh Mozzarella and Tomatoes”

  1. 1 Alanna March 12, 2008 at 10:09 pm

    I’m totally having this for dinner tonight. We are so on the same wavelength.

  2. 2 amorelli76 March 13, 2008 at 2:19 am

    haha, woot for Anigs!

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