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