Adding quick-cooking chicken cutlet turns the classic panzanella into a main meal. With ripe tomatoes, fresh basil, toasted bread, and creamy mozzarella this dinner is summer on a plate.
0.5 inch 3 slices sourdough bread, crusts removed, torn into
1 pound Mixed tomatoes, such as heirloom and cherry, halved or quartered if large
2 tablespoon Capers, Drained And Rinsed
1 cup Thinly sliced celery hearts, plus 1/4 cup packed inner leaves
1 tablespoon Sherry vinegar
4 ounce Fresh mozzarella, torn into pieces
Nutrition value
243
calories per serving
16 g Fat< 1 g Protein24 g Carbs1 g FiberOther
Current Totals
16 g Fat
< 1 g Protein
24 g Carbs
1 g Fiber
MacroNutrients
Carbs
24 g
Protein
1 g
Fiber
1 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
24 mg
Iron
1 mg
Vitamin A
177 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
13 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
11 mg
Manganese
0 mg
Phosphorus
26 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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