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.
0.13 inch 3 slices sourdough bread, crusts removed, torn into
1/4 pound Mixed tomatoes, such as heirloom and cherry, halved or quartered if large
1/2 tablespoon Capers, Drained And Rinsed
1/4 cup Thinly sliced celery hearts, plus 1/4 cup packed inner leaves
1/4 tablespoon Sherry vinegar
1 ounce Fresh mozzarella, torn into pieces
Nutrition value
243
calories per serving
16 g Fat< 1 g Protein24 g Carbs1 g FiberOther
Current Totals
Fat
16g
Protein
< 1g
Carbs
24g
Fiber
1g
MacroNutrients
Carbs
24g
Protein
< 1g
Fiber
1g
Fats
Fat
16g
Vitamins & Minerals
Calcium
24mg
Iron
< 1mg
Vitamin A
177mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
13mcg
Vitamin B12
0mcg
Vitamin C
15mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
11mg
Manganese
< 1mg
Phosphorus
26mg
Selenium
2mcg
Zinc
< 1mg
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