Chicken Paillard with Caprese Panzanella

Chicken Paillard With Caprese Panzanella
Photo: Con Poulos
Prep Time:
40 mins
Total Time:
50 mins

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.


  • 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


  1. 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.

  2. 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.

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