Italian Basil Chicken Cutlets with Tomato and Burrata Topping
A vibrant summer dish featuring crispy chicken cutlets topped with a fresh tomato-basil mixture and creamy burrata, drizzled with balsamic glaze, perfect for entertaining or a weeknight dinner.
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.
Notes
Serve immediately while the cutlets are at peak crispness. Pair with a peppery arugula salad or creamy polenta.