Chicken Margherita with Balsamic Glaze
Chicken Margherita with Balsamic Glaze is one of my family’s favorite dinners. To start this dish, I bread and fry chicken cutlets. Then, I top the chicken with fresh mozzarella, tomatoes, and basil. Finally, I drizzle everything with balsamic glaze. I love this dish for several reasons. First of all, this whole dish is quick and easy to make. It takes under an hour from start to finish. Secondly, most of the ingredients are things I already have. And, lastly, we really enjoy the leftovers.
The Equipment Needed
- A Meat Pounder- You’ll need this to pound your breasts into two thin cutlets. You could also use a rolling pin.
- A Cast Iron Skillet- I like to fry my chicken in this kind of skillet.
- A Rack over a Baking Pan- This is the best way to drain your chicken.
The Ingredients Needed for Chicken Margherita with Balsamic Glaze
- Chicken- Use boneless skinless chicken breasts.
- Breadcrumbs- I like 4C brand breadcrumbs. Buy plain, not seasoned crumbs.
- Fresh Herbs- The rosemary, oregano, and thyme add great flavor to the breadcrumbs.
- Fresh Mozzarella- You can use any fresh mozzarella that you like. I like to use the balls that are one inch big.
- Grape Tomatoes- Buy the firmest, freshest tomatoes you can find.
- Basil- I just bought a small basil plant to keep in my kitchen. We’ll see how long it lives for.
- Balsamic Glaze- This is such a handy product. It adds great flavor and color to this dish.
How I Made my Chicken
- First, I pounded my chicken into cutlets. It can be tricky to slice the chicken and pound it evenly. Just take your time – it doesn’t have to be perfect.
- Next, I carefully dredged my chicken and fried it. You want to make sure your chicken is cooked through.
- Then, I topped the chicken with the mozzarella, tomatoes, basil, and balsamic drizzle.
If you like chicken Parmesan, you should definitely try this yummy Chicken Margherita with Balsamic Glaze.
Chicken Margherita with Balsamic Glaze
Fried Chicken Cutlets topped with fresh mozzarella, tomatoes, and basil. All drizzled with a balsamic glaze.
Ingredients
- 2 boneless, skinless chicken breasts
- ⅔ cup all purpose flour
- ½ tsp. kosher salt
- 2 beaten eggs
- 2 cups plain breadcrumbs
- ¼ tsp. each red pepper flakes and black pepper
- 1 tbsp. minced garlic
- 2 tbsp. each minced fresh rosemary, thyme, and oregano
- 1 cup grated Parmesan cheese
- 1 cup vegetable oil
- 1 cup one inch mozzarella balls
- 1 cup halved cherry tomatoes
- 2 tbsp. bottled balsamic glaze
- ½ cup fresh basil leaves
Instructions
- Split each breast in half, so that you have four thin cutlets. Using a meat pounder, pound the cutlets even thinner. Prepare a dredging station with three bowls: fill the first bowl with the flour and half of the salt and all the black pepper. Fill the second bowl with the eggs. Fill the third bowl with the crumbs, the rest of the salt , the red pepper flakes, the minced garlic, the herbs, and the Parmesan.
- heat a cast iron skillet with a quarter inch of the vegetable oil on medium heat. The oil is ready when a small piece of chicken sizzles immediately. Dip each piece of chicken in each of the the three bowls, starting with the flour and ending with the breadcrumbs. Fry two cutlets at a time until they're golden brown on each side and cooked through. Drain the chicken on a wire rack over a baking pan.
- Serve each cutlet drizzled with the balsamic glaze and topped with some mozzarella balls, some tomatoes, and some basil.
Tried this recipe?Let us know how it was!
