Italian Basil Chicken Cutlets
Golden, crispy chicken cutlets topped with a vibrant tomato and basil mixture, finished with creamy burrata and a drizzle of balsamic glaze. Perfect for a fresh, flavorful weeknight dinner or casual gathering.
Calories:
Ingredients
For the Chicken Cutlets:
- 4 chicken breasts pounded thin
- 3 eggs whisked
- ½ cup all-purpose flour
- 1½ cups Italian-style panko breadcrumbs
- Salt and freshly ground black pepper to taste
- Oil for shallow frying
For the Tomato Basil Topping:
- 2 cups cherry tomatoes
- 1½ cups fresh basil leaves sliced into thin strips (chiffonade)
- 2 tbsp olive oil
- 3 cloves garlic minced
- ½ tsp kosher salt
- ¼ cup dry white wine
- 1 tsp lemon juice
- 1 tsp lemon zest
For Serving:
- 1 burrata torn into pieces
- 2 tbsp balsamic glaze
Instructions
- Place each chicken breast between plastic wrap and pound to ½-inch thickness. Season with salt and black pepper.
- Set up three bowls: flour, whisked eggs, and panko breadcrumbs. Coat each cutlet in flour, then egg, then breadcrumbs.
- Heat oil in a skillet to 325°F. Fry cutlets 2–3 minutes per side until golden and crisp. Drain on paper towels.
- In the same skillet, heat olive oil over medium heat. Cook cherry tomatoes 5 minutes until blistered, stir in garlic and salt 1 minute, then deglaze with white wine. Transfer to a bowl and fold in basil, lemon juice, and zest.
- Arrange chicken on a platter, top with the tomato-basil mixture and burrata pieces, then drizzle with balsamic glaze. Serve immediately.