Description
Learn how to make delicious Italian Basil Chicken Cutlets with Tomato and Burrata Topping. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds), pounded to even thickness
- 1 cup all-purpose flour (for dredging; can substitute with gluten-free flour blend)
- 2 large eggs, beaten
- 1 ½ cups Italian-style breadcrumbs (or panko for extra crunch)
- Salt and freshly ground black pepper, to taste
- 4 tablespoons olive oil, divided
- 2 cups cherry tomatoes, halved (or 2 medium ripe tomatoes, diced)
- 1 cup fresh basil leaves, roughly chopped
- 8 ounces burrata cheese (substitute with fresh mozzarella if burrata is unavailable)
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar (optional, for drizzling)
- Fresh lemon wedges, for serving
Instructions
- Start by prepping your chicken breasts. Place each breast between two sheets of plastic wrap or inside a zip-top bag and gently pound with a meat mallet or rolling pin until about ½ inch thick. This helps them cook evenly and stay tender.
- Set up your dredging station: place the flour in a shallow dish, beaten eggs in another, and breadcrumbs in a third. Season the flour and breadcrumbs with a pinch of salt and pepper to build flavor from the start.
- Dip each chicken breast first into the flour, shaking off any excess, then into the eggs, and finally coat thoroughly with breadcrumbs. Press the breadcrumbs gently to help them adhere well.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add the chicken cutlets in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer cooked cutlets to a paper towel-lined plate to drain.
- While the chicken rests, in a mixing bowl combine the halved cherry tomatoes, minced garlic, chopped basil, a pinch of salt, and the remaining 2 tablespoons of olive oil. Toss gently to coat and let the flavors meld for about 5 minutes.
- To assemble, place each chicken cutlet on a serving plate. Spoon the tomato and basil mixture evenly over each cutlet. Tear the burrata into chunks and arrange on top of the tomatoes. The warm chicken slightly softens the burrata, creating a luscious topping.
- Finish with a drizzle of balsamic vinegar if using, and a squeeze of fresh lemon juice to brighten the dish. Serve immediately and watch it disappear from the table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Italian Basil Chicken Cutlets with Tomato and Burrata Topping, recipe, cooking, food
