The Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe is an absolute showstopper that combines crispy, golden-fried chicken cutlets with a fresh, vibrant topping of marinated cherry tomatoes and luxuriously creamy burrata cheese. This dish is a beautiful balance of textures and flavors, from the crunchy crust to the juicy tomatoes and the delicate herbaceous notes of basil, making every bite feel like a celebration of classic Italian cooking. Whether you’re cooking for family or friends, this recipe is straightforward yet indulgent, perfect for anyone who loves a comforting meal with an elegant touch.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, whether it’s creating that irresistible crispy coating on the chicken or delivering the bright, fresh flavors that top it all off. These simple staples come together to create a dish bursting with color, texture, and rich Italian character.
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness): Ensures quick, even cooking and tender cutlets.
- 1/2 cup all-purpose flour: Helps the egg and breadcrumb coating stick perfectly to the chicken.
- 2 large eggs (beaten): Acts as the binding agent for the breading, giving it a golden crunch.
- 1 cup Italian-seasoned breadcrumbs: Adds flavorful crispiness to the chicken cutlets.
- 1/2 cup grated Parmesan cheese: Provides a salty, nutty depth that elevates the coating.
- 1/2 teaspoon salt: Essential seasoning that enhances all the flavors.
- 1/4 teaspoon black pepper: Adds a gentle warmth and spice to the crust.
- 1/2 teaspoon garlic powder: Infuses the breading with savory garlic undertones.
- 1/4 cup olive oil (for frying): Gives the cutlets a golden, crispy finish with a rich mouthfeel.
- 1 cup cherry tomatoes (halved): Brings juicy sweetness and acidity that cuts through the richness.
- 2 tablespoons balsamic vinegar: Adds a tangy, slightly sweet punch to the tomato topping.
- 1 tablespoon olive oil: Lightly binds the tomato mixture and adds silky richness.
- 1/4 teaspoon salt: Balances the tomatoes and enhances their natural flavors.
- 1/4 teaspoon red pepper flakes (optional): A subtle heat that wakes up the palate beautifully.
- 1 ball (8 oz) burrata cheese: The star creaminess that melts softly on the warm chicken.
- 1/4 cup fresh basil leaves (chopped or torn): Brings bright, herbaceous freshness to finish the dish.
How to Make Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe
Step 1: Prepare the Chicken and Breading Station
Start by setting up your dredging station with three shallow bowls: one with the flour, one with the beaten eggs, and the last with a mixture of breadcrumbs, grated Parmesan, garlic powder, salt, and black pepper. This method ensures a well-coated, crispy crust that clings beautifully to each chicken cutlet.
Step 2: Coat the Chicken Cutlets
Dip each pounded chicken breast first into the flour, shaking off any excess, then into the beaten eggs, and finally into the breadcrumb mixture. Press the crumbs gently so they adhere well, ensuring each cutlet will have that golden, crunchy edge we all crave.
Step 3: Fry the Chicken Cutlets
Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets for about 3–4 minutes on each side until they are a deep golden brown and cooked through. Be careful not to overcrowd the pan so each piece fries evenly. Once done, transfer them to a paper towel-lined plate to drain any excess oil.
Step 4: Prepare the Tomato and Burrata Topping
In a small bowl, toss the halved cherry tomatoes with balsamic vinegar, olive oil, salt, and optional red pepper flakes. This quick marinade brightens the tomatoes, enhancing their natural sweetness and adding a touch of zing that complements the richness of the cutlets.
Step 5: Assemble and Serve
Place the hot chicken cutlets on your serving plates, spoon the marinated cherry tomatoes over the top, then tear the burrata cheese generously over everything. Sprinkle with fresh basil leaves and serve immediately to enjoy the contrast of warm, crispy chicken with creamy burrata and fresh herbs.
How to Serve Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe
Garnishes
Fresh basil is a must for this recipe—it adds a fragrant herbaceousness that lifts the entire dish. You can also scatter a few extra dots of balsamic glaze or a light drizzle of extra virgin olive oil to enhance the presentation and deepen the flavor.
Side Dishes
This dish shines alongside simple, fresh sides. Consider a crisp arugula salad with lemon vinaigrette or some warm crusty Italian bread to soak up any delicious juices. Roasted or sautéed seasonal vegetables like asparagus or green beans also make an excellent pairing.
Creative Ways to Present
For an impressive dinner presentation, arrange the cutlets on a wooden board with small bowls of the marinated tomatoes and burrata on the side, allowing guests to build their own bites. Another idea is to serve the chicken over a bed of creamy polenta or pasta tossed lightly with garlic and olive oil to turn this into a festive feast.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though they rarely last long), place the chicken cutlets, tomatoes, and burrata separately in airtight containers. Store refrigerated for up to 2 days to keep the components fresh and textures intact.
Freezing
This dish is best enjoyed fresh, but you can freeze the cooked chicken cutlets before adding toppings. Wrap them individually in plastic wrap and place in a freezer bag for up to 1 month. Avoid freezing the tomato and burrata topping as their textures will suffer.
Reheating
Reheat the frozen or refrigerated cutlets gently in an oven set to 350°F until warmed through and crisp again—about 10–15 minutes. Add fresh tomatoes, burrata, and basil after reheating to restore that fresh brightness and creaminess.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs can be used and will offer a juicier, slightly richer flavor. Just be sure to pound them evenly for consistent cooking and adjust frying times slightly if needed.
Is burrata cheese necessary for this recipe?
Burrata is a star ingredient here for its creamy richness and mild, milky flavor. If you cannot find burrata, fresh mozzarella is an okay substitute, but it won’t offer the same luscious creaminess.
Can I bake the chicken instead of frying?
Yes! For a lighter version, bake the breaded chicken cutlets at 400°F for about 20 minutes or use an air fryer until crisp and cooked through. This method reduces the oil but keeps the texture nicely crisp.
How do I store fresh basil if I have leftovers?
Wrap fresh basil loosely in a damp paper towel and place it inside a loosely closed plastic bag in the fridge. This keeps it fresh for a few days without wilting quickly.
Can I prepare the tomato topping ahead of time?
You can toss the tomatoes with the balsamic and seasoning a few hours in advance to let the flavors develop. Just be sure to add the burrata and basil fresh at serving for the best texture and taste.
Final Thoughts
I truly hope you give this Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe a try at home because it’s one of those dishes that feels both comforting and special. Perfect for a weeknight dinner that impresses or a relaxing weekend meal, it delivers incredible flavor with surprisingly simple ingredients. Once you taste the crispy cutlets paired with fresh tomatoes and creamy burrata, you’ll find yourself reaching for this recipe again and again.
Print
Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Kid-Friendly
Description
Italian Basil Chicken Cutlets with Tomato and Burrata Topping is a delicious and crispy main course featuring tender chicken breasts breaded with Italian-seasoned crumbs and Parmesan, fried to golden perfection. Topped with a fresh, tangy tomato and balsamic vinegar mixture, creamy burrata cheese, and fragrant basil leaves, this dish brings vibrant Italian flavors to your table for an incredible, satisfying meal.
Ingredients
Chicken Cutlets
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup olive oil (for frying)
Tomato Topping
- 1 cup cherry tomatoes (halved)
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
Finishing Touches
- 1 ball (8 oz) burrata cheese
- 1/4 cup fresh basil leaves (chopped or torn)
Instructions
- Prepare the Dredging Station: Set up three shallow bowls – one with flour, one with beaten eggs, and one with a mixture of Italian-seasoned breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper. This setup will ensure a perfect breading process for the chicken cutlets.
- Bread the Chicken Cutlets: Take each pounded chicken breast and dredge it first in the flour, shaking off excess. Then dip the chicken into the beaten eggs, followed by coating it thoroughly with the breadcrumb-Parmesan mixture, pressing gently to adhere.
- Fry the Cutlets: Heat 1/4 cup olive oil in a large skillet over medium heat. Once hot, carefully place the breaded chicken cutlets into the skillet. Fry for about 3 to 4 minutes on each side, or until the cutlets develop a golden brown crust and are cooked through.
- Drain and Rest: Transfer the fried chicken cutlets to a paper towel-lined plate to absorb excess oil, keeping them warm while you prepare the topping.
- Prepare the Tomato Topping: In a bowl, toss halved cherry tomatoes with balsamic vinegar, olive oil, salt, and red pepper flakes if using. This mixture adds a vibrant, tangy contrast to the crispy chicken.
- Assemble and Serve: Place the warm fried chicken cutlets on serving plates. Spoon the marinated tomatoes over each piece, tear the burrata cheese across the top, and sprinkle with fresh basil leaves. Serve immediately to enjoy warm, creamy, and fresh textures together.
Notes
- For a lighter alternative, bake the breaded chicken cutlets at 400°F (200°C) for 20 minutes until crisp instead of frying.
- You can also air fry the cutlets until crispy for a healthier option.
- Serve this dish with a fresh arugula salad or crusty Italian bread to balance the richness.
- Ensure chicken breasts are pounded evenly to 1/2-inch thickness for uniform cooking.
