Description
This Italian Basil Chicken Cutlets recipe brings together crispy, golden-brown chicken topped with blistered cherry tomatoes, fragrant basil, creamy burrata, and a drizzle of balsamic glaze. It’s the perfect balance of crunch, freshness, and indulgence—ideal for a special dinner or an elevated weeknight meal!
Ingredients
For the Chicken Cutlets:
- 4 chicken breasts, pounded thin
- 3 eggs, whisked
- 1/2 cup all-purpose flour
- 1 1/2 cups Italian-style panko breadcrumbs
- Salt and freshly ground black pepper, to taste
- Oil for shallow frying
For the Tomato Basil Topping:
- 2 cups cherry tomatoes
- 1 1/2 cups fresh basil leaves, thinly sliced (chiffonade)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 cup dry white wine
- 1 tsp lemon juice
- 1 tsp lemon zest
For Serving:
- 1 burrata, torn into pieces
- 2 tbsp balsamic glaze
Instructions
1. Prepare the Chicken Cutlets:
- Place each chicken breast between plastic wrap and pound to an even thickness. Season both sides with salt and black pepper.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dip each chicken cutlet into the flour (shaking off excess), then coat in the egg, followed by the breadcrumbs. Press to ensure an even coating.
- Heat oil in a cast-iron skillet to about 325°F (163°C). Fry each cutlet for 2-3 minutes per side until golden and crispy. Remove and drain on paper towels.
2. Make the Tomato Basil Topping:
- In the same skillet, heat olive oil over medium heat. Add cherry tomatoes and cook for about 5 minutes until they begin to blister.
- Add minced garlic and kosher salt, stirring for another minute until fragrant.
- Deglaze the pan with white wine, stirring to scrape up any browned bits. Let it simmer for 1-2 minutes to reduce slightly.
- Transfer the mixture to a bowl and stir in fresh basil, lemon juice, and lemon zest.
3. Assemble the Dish:
- Arrange the crispy chicken cutlets on a serving platter.
- Spoon the tomato basil topping generously over each cutlet.
- Add torn pieces of burrata, letting it melt slightly.
- Drizzle with balsamic glaze for the perfect finishing touch.
Notes
- For a healthier option, bake the chicken cutlets at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- If burrata is unavailable, substitute with fresh mozzarella or ricotta.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
- To make it gluten-free, use gluten-free panko and flour alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian