Italian Basil Chicken Cutlets with Tomato and Burrata Topping
Bringing Summer to Your Table: Italian Basil Chicken Cutlets with Tomato and Burrata Topping
Let me set the scene for you: It’s late July, windows thrown open, a warm breeze rustling the curtains while laughter and conversation melt with the sound of a summer playlist bubbling in the background. I’m standing in my tiny but determined kitchen, oil gently sizzling in a cast-iron skillet, the sun catching the deep green of fresh basil I just plucked from my patio garden. These are the moments when my Italian Basil Chicken Cutlets with Tomato and Burrata Topping come to life—a dish I dream up, year after year, for sharing with friends, family, or sometimes just for a “treat yourself” dinner at the end of a long week.
Chicken cutlets have always been my comfort go-to, but this recipe elevates them with a vibrant, garden-fresh tomato and basil topping and the creamy indulgence of burrata. The whole thing gets bathed in balsamic glaze, and trust me—one bite tastes like a summer vacation in Italy (without ever leaving your kitchen). If you’re craving an easy, crowd-pleasing, and stunning weeknight dinner, you’re going to fall in love with these Italian chicken cutlets.
Why You’ll Adore This Italian Basil Chicken Cutlets Recipe
Curious if this recipe is right for you? Let me win you over (and maybe make your mouth water):
- Crispy and Golden: Nothing beats the satisfaction of sinking your fork into perfectly fried, panko-breaded chicken. That shatteringly crisp exterior is everything you crave from classic Italian chicken cutlets.
- Fresh, Vibrant Flavors: The cherry tomato and basil topping bursts with sweet, juicy, and herbaceous notes—balanced beautifully with a zing of lemon and the mellow richness of burrata cheese.
- Show-Stopping Presentation: Layers of color, texture, and flavor mean you can serve this dish at a summer dinner party or date night in and impress literally everyone at the table.
- Simple, Everyday Ingredients: Most staples (think eggs, flour, garlic, olive oil) are probably in your kitchen already. The rest? A quick trip to your local market, and you’re set.
This Italian chicken cutlet recipe is my little “love letter” to sunshine, garden veggies, and easy-but-memorable home cooking.
Ingredients You’ll Need for Italian Basil Chicken Cutlets with Tomato and Burrata Topping
Here’s everything you’ll need to make these crispy chicken cutlets a reality. I’ve included a few notes to help you shop smart and cook easy!
- 4 chicken breasts, pounded thin: Go for organic or free-range if you can—better texture, richer flavor (the thinner, the crispier!).
- 3 eggs, whisked: Room temperature helps coat the chicken evenly.
- ½ cup all-purpose flour: Standard pantry staple—helps the coating stick.
- 1 ½ cups Italian-style panko breadcrumbs: Don’t skip the Italian seasoning! The panko makes the cutlets super crunchy (you can find these in most grocery stores).
- Salt and freshly ground black pepper: For essential seasoning.
- Oil for shallow frying: Canola, vegetable, or even light olive oil work well for frying.
- 2 cups cherry tomatoes: Choose the ripest, sweetest you can find—they blister beautifully and bring a ton of flavor.
- 1 ½ cups fresh basil leaves, thinly sliced: Bright, aromatic, unmistakably Italian.
- 2 tbsp olive oil: Use extra virgin for the best flavor.
- 3 cloves garlic, minced: Fresh is always best (pre-minced can work in a pinch).
- ½ tsp kosher salt: Enhances everything.
- ¼ cup dry white wine: (Optional, but highly recommended) Adds depth and a subtle zing.
- 1 tsp lemon juice + 1 tsp lemon zest: Brings out the freshness and balances richness.
- 1 burrata, torn into pieces: Creamy, dreamy, and absolutely worth seeking out.
- 2 tbsp balsamic glaze: Sweet, tangy, and the perfect final flourish.
Step-by-Step Guide: Making the Perfect Italian Chicken Cutlets
Cooking chicken cutlets can feel a little intimidating the first time, but I promise—follow these steps and you’ll have that golden, crispy goodness in no time.
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Prepare the Chicken:
Place each chicken breast between two sheets of plastic wrap. Use a meat mallet (or even a rolling pin in a pinch) to pound them to an even thickness—about ½-inch thick. Season both sides generously with kosher salt and black pepper. -
Bread the Chicken:
Set up your “breading station”:- Bowl 1: All-purpose flour
- Bowl 2: Whisked eggs
- Bowl 3: Italian panko breadcrumbs
Dredge each chicken cutlet in flour, gently tap off any excess, dip it in the eggs, and then coat well with panko. (This part is oddly satisfying!)
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Fry the Cutlets:
Heat about ½ inch of oil in a large cast-iron skillet over medium heat until it reaches about 325°F (not sure? Drop a breadcrumb in—if it sizzles, you’re good). Fry each cutlet for 2–3 minutes per side, until golden and crisp. Drain on a plate lined with paper towels. -
Make the Tomato Basil Topping:
In the same skillet, lower the oil to medium and add olive oil. Once shimmering, toss in cherry tomatoes and cook about 5 minutes until they start to blister and burst. Add garlic and salt, cooking for another minute (the aroma at this stage is incredible). Splash in the white wine to deglaze, scraping up tasty browned bits—let it cook off for a minute.
Transfer tomato mixture to a bowl. Stir in basil, lemon juice, and lemon zest. -
Assemble and Serve:
Arrange crispy chicken cutlets on a serving plate. Heap on the tomato-basil topping, scatter pieces of burrata over the top, and drizzle generously with balsamic glaze.
I recommend serving these Italian fried chicken cutlets immediately while they’re at peak crispness!
My Secret Tips and Tricks for Italian Chicken Cutlet Success
- Pound Evenly: Even thickness is everything—this helps the chicken cook evenly and stay juicy (lumpy cutlets never crisp up right).
- Don’t Crowd the Pan: Fry in batches if needed. If the pan’s too crowded, you’ll end up with soggy instead of crispy cutlets.
- Control the Oil Temperature: If your oil is too cool, the breading absorbs too much oil; too hot, and the outside burns before the inside is done. Medium heat is your friend here.
- Season Every Layer: Salt the chicken, flavor your flour and panko with a little extra pepper (or even grated Parmesan for depth), and finish with a sprinkle of flaky salt when serving.
- Super Fresh Basil: I’ll say it again—grab the freshest basil you can. It truly lifts the entire dish (and fills your whole kitchen with that classic Italian smell!).
Fried chicken cutlets really thrive on attention to these little details—trust me, you’ll taste the difference.
Creative Variations and Ingredient Swaps
Want to make these classic Italian chicken cutlets your own? Here are a few tasty ideas:
- Make It Gluten-Free: Swap in gluten-free breadcrumbs and a gluten-free flour blend (still super crispy!).
- Try a Different Cheese: No burrata? Fresh mozzarella, ricotta, or creamy goat cheese works beautifully.
- Switch Up the Tomatoes: Use whatever’s seasonal—heirloom tomatoes, grape tomatoes, or even diced beefsteaks in summer.
- Mix In Other Herbs: Mix chopped parsley or even mint with the basil for something extra fresh.
- Add Heat: Toss a pinch of crushed red pepper into the tomato mixture for a spicy kick.
- No Frying? Try Baking: Bake your breaded chicken cutlets at 425°F on a rack-lined sheet pan until golden and cooked through (brush with a little olive oil beforehand).
Making Italian chicken cutlets adaptable means you can enjoy them all year, tailored to your cravings or what’s in your fridge.
How to Serve and Store Your Italian Chicken Cutlets
I love serving these Italian basil chicken cutlets family-style—pile them high on a big platter, top them right before bringing them to the table, and offer extra balsamic glaze on the side (everyone always wants more).
Serving tips:
- Pair with a peppery arugula salad drizzled with lemon and olive oil.
- Serve atop creamy polenta or with a crusty hunk of bread to soak up all those juices.
- For a fresh summer meal, add grilled vegetables or a chilled white wine.
Storing leftovers:
- Store the cutlets and toppings separately in airtight containers.
- Reheat cutlets in a 375°F oven for 10–12 minutes—this helps them crisp back up!
- The tomato topping is delicious cold or gently reheated in a pan.
- Leftover burrata is best eaten fresh, but honestly, there are never leftovers at my house.
FAQs: Your Top Questions About Italian Basil Chicken Cutlets with Tomato and Burrata Topping Answered
Q: Can I make the cutlets ahead?
You bet! Bread the chicken cutlets and keep them in the fridge (uncooked) for up to 8 hours. Fry just before serving for maximum crispiness.
Q: What if I can’t find burrata cheese?
No problem—fresh mozzarella or a scoop of creamy ricotta are both fantastic. Even
Italian Basil Chicken Cutlets with Tomato and Burrata Topping
Ingredients
For the Chicken
- 4 pieces chicken breasts, pounded thin Go for organic or free-range.
- 3 pieces eggs, whisked Room temperature helps coat the chicken evenly.
- ½ cup all-purpose flour Standard pantry staple.
- 1 ½ cups Italian-style panko breadcrumbs Don't skip the Italian seasoning!
- to taste salt and freshly ground black pepper Essential seasoning.
- oil for shallow frying Canola, vegetable, or light olive oil For frying.
For the Topping
- 2 cups cherry tomatoes Choose the ripest, sweetest ones.
- 1 ½ cups fresh basil leaves, thinly sliced Bright and aromatic.
- 2 tablespoons olive oil Use extra virgin for the best flavor.
- 3 cloves garlic, minced Fresh is always best.
- ½ teaspoon kosher salt Enhances everything.
- ¼ cup dry white wine (Optional, but highly recommended.)
- 1 teaspoon lemon juice Brings out the freshness.
- 1 teaspoon lemon zest Balances richness.
- 1 piece burrata, torn into pieces Creamy and delicious.
- 2 tablespoons balsamic glaze Sweet and tangy.
Instructions
Preparation
- Place each chicken breast between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness of about ½-inch.
- Season both sides of the chicken breasts generously with kosher salt and black pepper.
Breading
- Set up your breading station with three bowls: one with flour, one with whisked eggs, and one with panko breadcrumbs.
- Dredge each chicken cutlet in flour, gently tap off any excess, dip in the eggs, and coat well with panko.
Frying
- Heat about ½ inch of oil in a large cast-iron skillet over medium heat until it reaches 325°F.
- Fry each cutlet for 2–3 minutes on each side until golden and crisp. Drain on a plate lined with paper towels.
Tomato Basil Topping
- In the same skillet, lower the heat to medium and add olive oil. Once shimmering, toss in cherry tomatoes and cook for about 5 minutes until they start to blister.
- Add minced garlic and salt, and cook for another minute.
- Splash in the white wine to deglaze and let it cook off for a minute.
- Transfer the tomato mixture to a bowl and stir in basil, lemon juice, and lemon zest.
Assembly
- Arrange the crispy chicken cutlets on a serving plate. Top with the tomato-basil mixture, scatter pieces of burrata over the top, and drizzle generously with balsamic glaze.
