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Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 48 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Description

This Italian Basil Chicken Cutlets recipe features tender chicken breasts coated in a crispy Parmesan and breadcrumb crust, topped with blistered cherry tomatoes and creamy burrata cheese. Finished with fresh basil and a drizzle of balsamic glaze, this dish offers a perfect balance of flavors and textures for a delicious Italian-inspired meal.

Ingredients

Chicken Cutlets

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup Italian seasoned breadcrumbs
  • ½ cup grated Parmesan cheese
  • About ¼ cup fresh basil leaves, chopped
  • Salt and pepper, to taste
  • 3 tablespoons olive oil (divided)

Topping and Garnish

  • 2 cups cherry tomatoes, halved
  • 1 ball burrata cheese
  • Balsamic glaze for drizzling (optional)
  • Extra fresh basil for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for the cooked chicken.
  2. Prepare Coating Stations: Arrange three separate dishes — one with flour, one shallow bowl with whisked eggs, and another plate combining the Italian seasoned breadcrumbs and grated Parmesan cheese.
  3. Season Chicken: Season both sides of the chicken breasts with salt, pepper, and the chopped fresh basil to infuse the cutlets with flavor.
  4. Dredging Process: Dip each chicken breast first into the flour, coating it lightly. Next, immerse it fully into the beaten eggs. Finally, press it into the breadcrumb and Parmesan mixture until the cutlet is evenly coated.
  5. Heat Oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat, preparing to sear the chicken for a crispy exterior.
  6. Cook Chicken: Add the breaded chicken cutlets to the hot skillet and cook for about 4-5 minutes on each side until they develop a golden-brown crust and are cooked through. Transfer the cooked cutlets to the prepared baking sheet.
  7. Roast Tomatoes: In the same skillet, add the halved cherry tomatoes. Cook them for 3-4 minutes until they blister and soften slightly. Season with salt and pepper to taste.
  8. Assemble the Dish: Remove the chicken from the oven and top each cutlet with the roasted cherry tomatoes and a generous scoop of burrata cheese to add creaminess and richness.
  9. Bake to Melt Burrata: Return the assembled chicken cutlets with toppings to the oven for approximately 5 minutes to allow the burrata to soften and melt slightly.
  10. Serve: Take the chicken out of the oven, drizzle with balsamic glaze if desired, garnish with extra fresh basil leaves, and serve immediately for a delightful meal.

Notes

  • For best results, use fresh high-quality burrata cheese for a creamy texture and rich flavor.
  • The Italian seasoned breadcrumbs add a great depth of flavor, but plain breadcrumbs with added Italian herbs can be substituted.
  • Be careful not to overcook the chicken during pan-frying to keep it juicy and tender.
  • The balsamic glaze is optional but adds a beautiful tangy sweetness that complements the dish well.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://slsrecipes.com/italian-basil-chicken-cutlets-with-tomato-and-burrata-topping-recipe-2/