Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Paillard with Caprese Panzanella Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on June 29, 2020 Rate PRINT Share Close 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 Rate It PRINT