Caprese Chicken Parmesan

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1. 1
   Preheat the oven to 425°F.
2. 2
   Place the flour in a shallow dish. In a separate shallow dish, beat the eggs. In a third shallow dish, combine the Panko, 1 cup of the parmesan, salt, and pepper.
3. 3
   Dredge the chicken in the flour. Then dip it into the egg, allowing the excess to drip off. Place the chicken into the panko mixture, pressing to adhere. Transfer to a plate. Repeat with the remaining cutlets.
4. 4
   Heat the oil in a large skillet over medium heat. Working in batches as needed, add the chicken and cook until golden, 3 to 4 minutes. Flip and cook until golden, another 3 to 4 minutes. Transfer to a sheet pan. Arrange 1-2 tomato slices over each cutlet. Top each with cheese. Bake for 10 minutes, until the cheese is melted.
5. 5
   To make the dressing. Combine all ingredients in a glass jar and whisk until combined. Season with salt, pepper, and chili flakes.
6. 6
   Pull the chicken out of the oven and top with tomato wedges and basil. Pour the dressing over the tomatoes. Eat and enjoy!.