Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 4 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.

Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs and parmesan in another plate or bowl.

Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!

Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.

Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.

(This reheats great! I store mine in foil in the fridge and reheat in the oven or air fryer until warm.)

Season the tomatoes with salt and pepper.

Layer the chicken pieces with the slices of tomato and mozzarella and basil leaves. Drizzle all over with balsamic glaze. Serve!