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
1/4 cup extra-virgin olive oil
3 slices sourdough bread (each 1/2 inch thick), crusts removed, torn into 1/2-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 1/4 cup packed inner leaves
1 tablespoon sherry vinegar
4 ounces fresh mozzarella, torn into pieces (1/2 cup)
1/2 cup packed fresh basil leaves
Preparation
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.
