Italian Basil Chicken Cutlets with Tomato and Burrata Topping
A crisp, bright dinner featuring chicken cutlets topped with blistered tomatoes, fresh basil, and creamy burrata.
Ingredients
For the Chicken Cutlets
- 4 pieces chicken breasts, pounded thin
- 3 pieces eggs, whisked
- ½ cup all-purpose flour
- 1½ cups Italian-style panko breadcrumbs
- Salt and freshly ground black pepper, to taste
- Oil for shallow frying Use as needed
For the Tomato Basil Topping
- 2 cups cherry tomatoes
- 1½ cups fresh basil leaves, sliced into thin strips (chiffonade)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ¼ cup dry white wine
- 1 tsp lemon juice
- 1 tsp lemon zest
For Serving
- 1 piece burrata, torn into pieces
- 2 tbsp balsamic glaze
Instructions
Prepare the Chicken
- Place each chicken breast between plastic wrap and use a meat mallet to pound to an even thickness.
- Season with kosher salt and black pepper.
Bread the Chicken
- Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat each cutlet in flour, shake off excess, dip into egg, then coat with breadcrumbs.
Fry the Cutlets
- Heat oil in a cast-iron skillet to about 325°F (or medium heat).
- Fry each cutlet 2–3 minutes per side until golden and crispy.
- Remove and drain on paper towels.
Make the Tomato Basil Topping
- In the same skillet, heat olive oil over medium heat and add cherry tomatoes.
- Cook about 5 minutes until they blister, then add minced garlic and salt for 1 minute.
- Pour in the white wine to deglaze the pan and stir, then mix with basil, lemon juice, and zest.
Serve
- Arrange crispy cutlets on a plate.
- Top with the tomato basil mixture and pieces of burrata.
- Drizzle with balsamic glaze and serve.
Notes
Serve the cutlets hot for the best texture. Pair with sides like roasted vegetables, salad, or crusty bread.