Description
Crispy Italian Basil Chicken Cutlets topped with fresh cherry tomatoes, creamy burrata cheese, and a drizzle of balsamic glaze. This flavorful dish combines the herbal brightness of basil with the richness of Parmesan and burrata for a satisfying main course perfect for any dinner.
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-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil, divided
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup olive oil (for frying)
Topping
- 1 pint cherry tomatoes, halved
- 2 tablespoons balsamic glaze
- 8 oz burrata cheese, torn into pieces
- Fresh basil leaves for garnish
Instructions
- Season the Chicken: Season both sides of the pounded chicken cutlets with salt, black pepper, and garlic powder evenly to infuse flavor into the meat.
- Prepare Breading Stations: Set up three shallow bowls—one with all-purpose flour, one with beaten eggs, and one with a mixture of Italian-style breadcrumbs, grated Parmesan cheese, and half of the chopped fresh basil.
- Bread the Cutlets: Dredge each chicken cutlet first in the flour, shaking off excess, then dip into the beaten eggs to coat, and finally press into the breadcrumb mixture to thoroughly cover each piece. Ensure the coating adheres well to the chicken.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat until shimmering but not smoking, preparing for frying the cutlets.
- Cook the Chicken: Add the breaded chicken cutlets to the skillet. Fry for 4 to 5 minutes on each side until the cutlets are golden brown, crispy, and cooked through. Use a meat thermometer or ensure internal temperature reaches 165°F (74°C).
- Drain the Cutlets: Remove the cooked chicken from the skillet and place on paper towels to drain excess oil and keep crispiness. Alternatively, use a wire rack for extra crispiness.
- Toss the Tomatoes: In a small bowl, mix the halved cherry tomatoes with a pinch of salt and the remaining chopped basil to enhance their flavor and freshness.
- Assemble the Dish: Arrange the crispy chicken cutlets on a serving platter or individual plates. Spoon the tossed cherry tomatoes evenly over each cutlet.
- Add Burrata and Glaze: Tear burrata cheese into pieces and distribute on top of the tomatoes. Drizzle with balsamic glaze for a sweet and tangy finish.
- Garnish and Serve: Garnish with fresh basil leaves and serve immediately to enjoy the cutlets while they are warm and the cheese is creamy.
Notes
- For extra crispiness, use a wire rack to drain fried cutlets instead of paper towels.
- This dish pairs beautifully with a fresh arugula salad to add a peppery bite.
- Serve alongside toasted garlic bread for a complete Italian-inspired meal.
