Description
Italian Basil Chicken Cutlets with Tomato and Burrata Topping is a delightful dish that combines crispy, golden-brown chicken cutlets with a savory tomato and herb topping, finished with creamy burrata cheese and a drizzle of balsamic glaze. This ultimate recipe is bursting with Italian flavors and textures, making it a perfect main course for a special dinner.
Ingredients
Scale
Chicken Cutlets:
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1½ cups Italian-seasoned panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Neutral oil for frying (such as vegetable or canola)
Tomato and Burrata Topping:
- 2 cups cherry tomatoes (halved)
- 3 cloves garlic (minced)
- 2 tablespoons extra-virgin olive oil
- ¼ cup dry white wine
- Zest and juice of 1 lemon
- ½ cup fresh basil leaves (thinly sliced)
- 8 ounces burrata cheese (torn into chunks)
- 2 tablespoons balsamic glaze
Instructions
- Prepare the Chicken Cutlets: Season chicken with salt and pepper. Dredge each chicken breast in flour, then eggs, then breadcrumbs. Fry in oil until golden and cooked through.
- Make the Tomato Topping: Cook cherry tomatoes with garlic, olive oil, and white wine until softened. Add lemon zest, juice, and basil.
- Assemble: Arrange chicken on a platter, top with tomato mixture, burrata chunks, and balsamic glaze.
Notes
- For a lighter version, bake breaded chicken at 400°F (200°C) for 20–25 minutes instead of frying.
- You can substitute burrata with fresh mozzarella or ricotta.
- Assemble just before serving to keep the cutlets crispy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 585
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 155 mg
