If you’ve ever wished dinner could taste like a Roman holiday without booking a flight (or hiring a babysitter), these Italian basil chicken cutlets are your new weeknight MVP. Crispy on the outside, juicy on the inside, and topped with a warm tomato basil mixture that smells like summer in Tuscany—this dish is comfort and elegance all on one plate.
Oh, and did I mention there’s creamy burrata and a drizzle of balsamic glaze? You’re welcome.
Whether you’re wrangling little ones, working late, or just tired of dry chicken dinners (we’ve all been there), this recipe brings serious flavor without the fuss.
Table of Contents
Why You’ll Love These Italian Basil Chicken Cutlets
Here’s why this recipe is about to become your new obsession:
- Quick and easy – Ready in about 30 minutes, even with the breading.
- Crispy and tender – Thanks to a foolproof three-step breading process and shallow frying.
- Fresh and vibrant – That tomato-basil topping is everything.
- Family-approved – Even picky eaters can’t resist that golden crunch.
What You’ll Need :
For the Chicken Cutlets:
- 2 large chicken breasts, halved and pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1½ cups Italian-style panko breadcrumbs
- Kosher salt and black pepper, to taste
- Neutral oil (like canola or vegetable), for frying
For the Tomato Basil Topping:
- 1½ cups cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice + ½ teaspoon lemon zest
- ¼ cup fresh basil, sliced into ribbons
- ½ teaspoon kosher salt
For Serving:
- 2 burrata balls
- Balsamic glaze, for drizzling
Let’s Cook These Italian Basil Chicken Cutlets
1. Flatten and Season
Place your chicken breasts between two sheets of plastic wrap and give them a good pounding—channel that meeting that could’ve been an email. You’re aiming for an even thickness for consistent cooking. Season both sides generously with kosher salt and black pepper.
2. Set Up Your Breading Station
Grab three shallow bowls:
- One with flour
- One with beaten eggs
- One with the Italian-style panko breadcrumbs
Dip each chicken cutlet first in flour, then egg (make sure it’s fully coated!), and finally into the breadcrumbs. Press gently to help the coating stick. This is what gives you that beautiful crunch.
3. Fry Time
Heat about ½ inch of neutral oil in a skillet over medium heat. You’re looking for around 325°F—if you don’t have a thermometer, drop a breadcrumb in; if it sizzles right away, you’re golden (pun intended).
Cook the cutlets for 2–3 minutes per side, until they’re crispy and golden brown. Drain on a paper towel-lined plate. Try not to eat one straight from the pan—I believe in you.
Make the Tomato Basil Topping
1. Blister the Tomatoes
In the same skillet (no need to wash—those browned bits = flavor!), add olive oil and the cherry tomatoes. Cook over medium heat for about 5 minutes, stirring occasionally, until they start to blister and soften.
2. Add Garlic and Salt
Toss in the minced garlic and salt, and stir for about 1 minute. Don’t let the garlic brown—it should smell amazing but not bitter.
3. Add Brightness
Turn off the heat. Stir in the lemon juice, zest, and fresh basil. You’ve now got a warm, fresh, punchy topping that’s practically sunshine in a bowl.
How to Serve It Like a Pro (Or at Least Like Me)
Place your crispy chicken cutlets on a plate, spoon that tomato basil magic on top, and add a big dollop of creamy burrata. Drizzle everything with balsamic glaze—don’t be shy!
This dish pairs beautifully with:
- Arugula salad
- Garlic bread
- A quiet corner where no one asks for anything for at least 10 minutes
A Little Kitchen Storytime…
The first time I made these Italian basil chicken cutlets, I was testing recipes for a friend’s dinner party. I served them thinking they’d be a nice side dish—they disappeared in five minutes. One of the guests asked me, “Did you cater this from a fancy restaurant?” I laughed and said, “Nope, just me and my skillet.” It’s been my go-to “impress without the stress” meal ever since.
FAQs About Italian Basil Chicken Cutlets
Can I use regular breadcrumbs instead of panko?
Absolutely! Just note that panko gives a crispier texture. If you’re using regular breadcrumbs, consider toasting them for a few minutes before breading.
How do I store leftovers?
Keep the chicken and topping separate in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven or air fryer to keep it crispy.
Can I make this gluten-free?
Yes! Swap in your favorite gluten-free flour and breadcrumbs. And double-check the balsamic glaze for hidden wheat-based thickeners.
What’s a good burrata substitute?
Fresh mozzarella or even ricotta will do in a pinch. Burrata just brings that ultra-creamy goodness we all secretly crave.
Conclusion
You made it to the end—and hopefully to a plate of the most delicious Italian basil chicken cutlets your kitchen has ever seen. Crispy, savory, fresh, and a total weeknight win. Whether you’re serving it up for Sunday dinner or just trying to shake up your Tuesday night routine, this recipe delivers big flavor with zero fuss.
Grab that fork and dig in—Nonna would be proud .
Explore More Irresistible Chicken Creations
If you loved these Italian basil chicken cutlets, your tastebuds are in for a treat with more flavor-packed favorites from the Chicken Magic Recipes kitchen. Whether you’re in the mood for something creamy, crunchy, or straight-up comforting, there’s a dish waiting to become your next go-to.
- Craving another Italian-inspired winner? Try this baked parmesan chicken and couscous—a hearty, oven-baked dish that pairs beautifully with fresh greens or roasted veggies.
- For a light and vibrant lunch, this chicken Caesar pasta salad is a reader favorite—creamy, crunchy, and ready in a flash.
- Looking for bold flavors and crunch in every bite? You’ll love the sweet heat in these crunchy Thai chicken salad bowls, perfect for lunch meal-prep or dinner with a twist.
- And when you’re in the mood for a full-on flavor fiesta, don’t miss out on these sheet pan BBQ chicken nachos—a crowd-pleaser that’s game-day and kid-approved!
Each of these recipes brings the same approachable style, bold flavor, and family-friendly magic you’ve come to love. Don’t stop at one chicken triumph—keep cooking your way through the deliciousness!
Print
Italian Basil Chicken Cutlets
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
Crispy, juicy, and topped with warm blistered tomatoes, fresh basil, and creamy burrata, these Italian basil chicken cutlets are a deliciously simple dinner perfect for busy weeknights or date nights in. Finished with a drizzle of balsamic glaze, it’s a dish that brings restaurant-worthy flavor right to your kitchen.
Ingredients
For the Chicken Cutlets:
2 large chicken breasts, halved and pounded thin
1 cup all-purpose flour
2 eggs, beaten
1½ cups Italian-style panko breadcrumbs
Kosher salt, to taste
Freshly ground black pepper, to taste
Neutral oil (canola or vegetable), for frying
For the Tomato Basil Topping:
1½ cups cherry tomatoes, halved
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tbsp lemon juice
½ tsp lemon zest
¼ cup fresh basil, thinly sliced
½ tsp kosher salt
For Serving:
2 burrata balls
Balsamic glaze, for drizzling
Instructions
Prep the Chicken:
Place chicken breasts between two pieces of plastic wrap and pound them to an even thickness. Season both sides with kosher salt and black pepper.Bread the Cutlets:
Set up three bowls: one with flour, one with beaten eggs, and one with Italian-style panko breadcrumbs. Dredge each cutlet in flour, then egg, then breadcrumbs, pressing to coat.Fry the Chicken:
Heat about ½ inch of oil in a skillet over medium heat (about 325°F). Fry cutlets 2–3 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate.Blister the Tomatoes:
In the same skillet, add olive oil and cherry tomatoes. Cook over medium heat for 5 minutes until tomatoes blister and soften.Add Flavor to the Topping:
Add garlic and kosher salt; stir for 1 minute until fragrant. Turn off heat and stir in lemon juice, zest, and fresh basil.Assemble and Serve:
Plate the chicken cutlets, top with tomato basil mixture and torn burrata. Drizzle with balsamic glaze and garnish with more fresh basil.
Notes
Make it gluten-free by using GF flour and breadcrumbs.
For extra crispiness, refrigerate breaded chicken for 15 minutes before frying.
Not a fan of burrata? Sub with mozzarella or ricotta.
Store leftovers in the fridge for up to 3 days. Reheat chicken in the oven or air fryer for best texture.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Main course
- Method: Pan-fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg