Crispy Panko Chicken with Blistered Tomato Arugula Salad and Balsamic Glaze

This dish brings together crispy, golden chicken cutlets with the salty richness of prosciutto and melted mozzarella. A tangy arugula salad with blistered grape tomatoes and a drizzle of balsamic glaze cuts through the richness, creating a perfectly balanced meal.

The chicken is pounded thin, brushed with sour cream and coated in seasoned panko for an extra-crispy crust. Pan-fried until golden, then topped with cheese and baked briefly, it’s a simple yet impressive dinner that comes together in under 30 minutes.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

8 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 400°F. Wash and dry produce. Thinly slice mozzarella.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add tomatoes. Cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
3. In a shallow bowl, combine panko, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), a pinch of salt and pepper. Pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Season all over with salt and pepper. Brush chicken all over with sour cream. Working with one piece at a time, press chicken into panko mixture until fully coated on both sides.
4. Heat a ⅓-inch layer of oil in the same pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles immediately, add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side. Fry in batches if necessary; lower heat if chicken browns too quickly. Transfer to a paper-towel-lined plate. Top chicken with mozzarella slices; transfer to a baking sheet. Bake on top rack until cheese is melted and bubbly, 3-5 minutes.
5. While chicken bakes, in a large bowl, combine arugula, tomatoes, 1 TBSP balsamic glaze (2 TBSP for 4 servings) and a small drizzle of olive oil. Taste and season with salt and pepper; toss to combine.
6. Divide chicken and arugula salad between plates. Tear prosciutto into bite-size pieces and arrange over chicken. Drizzle chicken with remaining balsamic glaze if desired. Serve.

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crispier coating. If using regular breadcrumbs, the texture will be denser.

Can I substitute the Tuscan Heat Spice?

You can use a blend of dried Italian herbs, red pepper flakes and garlic powder as a substitute.

How do I store leftovers?

Store chicken and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken in the oven to maintain crispiness.