INGREDIENTS  

For the relish:

• 3 large tomatoes, diced
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• ¼ cup fresh basil, chiffonade
• salt & pepper, to taste

For the chicken cutlets:

• 2 large boneless, skinless chicken breasts
• salt & pepper
• ½ cup flour
• 2 large eggs, beaten
• ¼ cup seasoned bread crumbs
• ¼ cup Panko breadcrumbs
• ½ cup Parmesan cheese finely grated
• 1-2 tbsp olive oil
• 1-2 tbsp butter
• 8 oz mozzarella cheese,
• 2 tbsp Parmesan cheese, freshly shredded

INSTRUCTIONS 

Prepare Chicken Cutlets:

• Cut each chicken breast into 3-4 equal sized pieces.
• Use a meat mallet or rolling pin and pound meat to a ¼ inch thickness.
• Season chicken generously with salt, and pepper.
• Set up a dredging station; place flour in the the first bowl, place beaten eggs in the second bowl, and combine the breadcrumbs and Parmesan cheese in the third bowl.
• Dip each seasoned piece of chicken breast in the flour to coat it completely, shaking off excess flour.
• Dip flour coated chicken pieces in the beaten eggs to coat completely.
• Finally dip chicken in the breadcrumb/Parmesan cheese mixture and coat completely, pressing the chicken into the crumbs to make sure they adhere to the chicken cutlets.
• Place breaded chicken cutlets on a plate and cover loosely with plastic wrap. Refrigerate for at least one hour. This helps ensure the breading sticks to the chicken when frying.

Make Caprese Relish:

• In a mixing bowl combine diced tomatoes, 1 tablespoon olive oil, balsamic vinegar, fresh basil (reserve some for garnish), salt and pepper. Set aside to marinate while cooking chicken cutlets.

Cook Chicken Cutlets:

• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
• Once oil and buter are hot, fry chicken cutlets for 2-3 minutes per side or until crispy golden brown on both sides. Do not crowd chicken in the pan, work in batches if needed. Add more olive oil and butter as needed.
• Transfer fried cutlets onto a large cookie sheet and top each piece with sliced mozzarella cheese.
• Pop the cutlets in the oven and set the temperature to broil. Cook until cheese is completely melted and bubbly.
• To serve, top each chicken cutlet with a generous amount of the diced tomato/basil relish, freshly ground pepper and a sprinkle of freshly shredded good quality Parmesan cheese.