Chicken Paillard with Caprese Panzanella

Name: Chicken Paillard with Caprese Panzanella
Prep time: 40 min
Total time: 50 min
Ingredients: 4 chicken cutlets (1 pound total), or 2 boneless, skinless chicken breasts, halved horizontally (to make 4 cutlets); Kosher salt and freshly ground pepper; 0.25 cup extra-virgin olive oil; 3 slices sourdough bread (each ½ inch thick), crusts removed, torn into ½-inch pieces (3 cups); 1 pound mixed tomatoes, such as heirloom and cherry, halved or quartered if large; 2 tablespoons capers, drained and rinsed; 1 cup thinly sliced celery hearts (from 2 stalks), plus ¼ cup packed inner leaves; 1 tablespoon sherry vinegar; 4 ounces fresh mozzarella, torn into pieces (½ cup); 0.5 cup packed fresh basil leaves

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By

Lauryn Tyrell

Updated on June 29, 2020

Chicken Paillard With Caprese Panzanella — Photo: Con Poulos

Prep Time:

40 mins

Total Time:

50 mins

Servings:

4

This weeknight dinner is like summer on a plate. We turned the classic Italian salad panzanella, with bread and ripe in-season tomatoes, into a hearty main meal by adding creamy mozzarella and quick-cooking chicken cutlets to the mix.

Ingredients

4 chicken cutlets (1 pound total), or 2 boneless, skinless chicken breasts, halved horizontally (to make 4 cutlets)
Kosher salt and freshly ground pepper
¼ cup extra-virgin olive oil
3 slices sourdough bread (each ½ inch thick), crusts removed, torn into ½-inch pieces (3 cups)
1 pound mixed tomatoes, such as heirloom and cherry, halved or quartered if large
2 tablespoons capers, drained and rinsed
1 cup thinly sliced celery hearts (from 2 stalks), plus ¼ cup packed inner leaves
1 tablespoon sherry vinegar
4 ounces fresh mozzarella, torn into pieces (½ cup)
½ cup packed fresh basil leaves

Directions

Season chicken with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of chicken and cook, flipping once, until browned and cooked through, about 6 minutes total; transfer to a plate. Repeat with remaining chicken and 1 more tablespoon oil.
Reduce heat to medium; add 1 tablespoon oil to skillet, then bread and juices from chicken plate. Cook, stirring, until golden, 5 minutes. Let cool slightly. Transfer to a bowl with tomatoes, capers, celery hearts and leaves, vinegar, and 1 tablespoon oil. Season with salt and pepper. Fold in cheese and basil; serve with sliced chicken.

Originally appeared: Martha Stewart Living, June 2020