Description

Italian Basil Chicken Cutlets with Tomato and Burrata Topping is a flavorful and elegant main course featuring tender, breaded chicken cutlets pan-fried to golden perfection, topped with a fresh mixture of cherry tomatoes, aromatic basil, and creamy burrata cheese. Perfect for a summer dinner, this recipe balances crispy textures and vibrant flavors with a touch of balsamic sweetness.

Ingredients

For the Chicken Cutlets

4 boneless, skinless chicken breasts (pounded to ½-inch thickness)
½ cup all-purpose flour
2 large eggs (beaten)
1 cup Italian-style breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¼ cup olive oil (for frying)

For the Tomato and Burrata Topping

2 cups cherry tomatoes (halved)
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 clove garlic (minced)
¼ teaspoon crushed red pepper flakes (optional)
½ cup fresh basil leaves (torn)
2 balls fresh burrata cheese
salt and pepper to taste

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Instructions

Prepare the breading station: Set up three shallow bowls—one with flour, one with beaten eggs, and one with a mixture of Italian-style breadcrumbs, grated Parmesan, garlic powder, salt, and black pepper. This will ensure an even coating on the chicken cutlets.
Coat the chicken cutlets: Dip each pounded chicken breast first in the flour, shaking off any excess. Next, dip it into the beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere well.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Fry the breaded chicken cutlets in batches for about 3 to 4 minutes on each side until they are golden brown and cooked through. Remove and place on a paper towel–lined plate to drain excess oil.
Prepare the tomato topping: In a separate bowl, combine the halved cherry tomatoes with balsamic vinegar, extra virgin olive oil, minced garlic, crushed red pepper flakes if using, and a pinch of salt and pepper. Stir in the torn fresh basil leaves for a burst of color and flavor.
Assemble the dish: Arrange the warm chicken cutlets on a serving platter or on individual plates. Spoon the fresh tomato mixture generously over each cutlet. Tear the fresh burrata cheese over the top and garnish with additional basil leaves and an optional drizzle of balsamic vinegar for extra tang.

Notes

For a lighter version, you can bake or air-fry the chicken cutlets instead of pan-frying them.
Serve with a fresh arugula salad or crusty bread to complete the meal.
If fresh burrata isn’t available, substitute with fresh mozzarella cheese.