Chicken Paillard with Caprese Panzanella

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
• ¼ cup extra-virgin olive oil
• 3 slices sourdough bread (each ½ inch thick), crusts removed, torn into ½-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 ¼ cup packed inner leaves
• 1 tablespoon sherry vinegar
• 4 ounces fresh mozzarella, torn into pieces (½ cup)
• ½ cup packed fresh basil leaves

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