Italian Basil Chicken Cutlets with Tomato and Burrata Topping

A vibrant, Italian-inspired main dish featuring crispy chicken, juicy blistered tomatoes, fresh basil, creamy burrata, and a sweet-tangy balsamic drizzle.

Why You’ll Love It

• Flavor Explosion: Crispy chicken, fresh tomatoes, basil, creamy burrata, and balsamic glaze.
• Elegant Yet Easy: Impressive presentation with simple steps.
• Versatile Pairing: Great with pasta, salad, or crusty bread.

Ingredients

For the Chicken Cutlets

• 4 boneless, skinless chicken breasts (pounded thin)
• ½ cup all-purpose flour
• 3 large eggs, whisked
• 1½ cups Italian-style panko breadcrumbs
• Salt & freshly ground black pepper
• Neutral oil (vegetable or canola) for shallow frying

For the Tomato Basil Topping

• 2 cups cherry tomatoes
• 1½ cups fresh basil, chiffonade (thinly sliced)
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, minced
• ½ tsp kosher salt
• ¼ cup dry white wine
• 1 tsp lemon juice
• 1 tsp lemon zest

For Serving

• 1 ball of burrata, torn into pieces
• 2 tbsp balsamic glaze

Instructions

1. Prep the Chicken

• Place chicken breasts between plastic wrap and pound to even thickness.
• Season both sides with salt and pepper.

2. Bread the Chicken

• Set up a breading station:
• Bowl 1: Flour
• Bowl 2: Beaten eggs
• Bowl 3: Panko breadcrumbs
• Dredge each cutlet in flour (shake off excess), dip in egg, and coat thoroughly in breadcrumbs.

3. Fry the Cutlets

• Heat about ½ inch of oil in a large skillet over medium heat (325°F).
• Fry each cutlet for 2–3 minutes per side, or until golden brown and cooked through.
• Transfer to a paper towel-lined plate to drain.

4. Make the Tomato Basil Topping

• In the same skillet, heat olive oil over medium.
• Add cherry tomatoes and cook for 5 minutes until blistered and softened.
• Stir in garlic and salt; cook for 1 minute more.
• Deglaze with white wine, scraping any browned bits. Simmer for 1–2 minutes.
• Transfer mixture to a bowl and stir in basil, lemon juice, and zest.

5. Assemble & Serve

• Arrange cutlets on a serving platter.
• Spoon tomato-basil topping over the chicken.
• Add torn burrata and drizzle with balsamic glaze.

Serving Ideas

• Serve with garlic bread, spaghetti aglio e olio, or a simple arugula salad with lemon and olive oil.

Tips for Success

• Even Thickness = Even Cooking: Pound cutlets evenly for best texture.
• Fresh Is Best: Use high-quality burrata and fresh basil for standout flavor.
• Don’t Skip Deglazing: It adds incredible depth to the tomato topping.

Make-Ahead & Substitutions

• Make Ahead: Bread cutlets and prep tomato topping up to 24 hours ahead.
• No Burrata? Use mozzarella or ricotta instead.
• Baking Option: Bake breaded cutlets at 400°F for 20–25 minutes instead of frying.

Nutrition (Per Serving)

• Calories: ~590 kcal
• Protein: High
• Fat: Moderate (from cheese and frying)
• Carbs: Moderate (breadcrumbs, tomatoes)

Final Note

This dish is a stunning centerpiece for any dinner—weeknight or special occasion. The balance of crispy chicken with creamy, tangy, and herbaceous elements will make it a go-to favorite. Buon appetito!