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PdfPound chicken breast to an even thickness.
Get your breading station in order with: AP flour, egg and pesto, and breadcrumbs (we mix half panko, half Italian, and add fresh grated parmesan). Salt all three stations and pepper just the breadcrumbs.
Bread chicken starting with AP flour (pat excess), dip in egg, and then cover in breadcrumbs. Move to a baking sheet and refrigerate for at least 15 minutes (optional).
In a cast iron pan, add ¼" of avocado oil and bring to 375F using medium to low heat. You'll when it's hot enough by putting the handle of a wOoden spoon and it starts to bubble.
Place the chicken breast away from you into the oil and let fry for 2-3 minutes on each side until desired golden brown.
Once cooked, place on a cooling rack and immediately season with salt and pepper.
In a small bowl, add quartered cherry tomatoes, mozzarella balls and basil and mix with olive oil, salt and pepper
Plate your cutlet with caprese salad on top and drizzle with balsamic glaze, More parmesan and fresh basil