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
Scale
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.
