If you’re looking for a dish that brings vibrant flavors, fresh ingredients, and a touch of Italian elegance to your dinner table, the Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe is a true winner. This recipe combines crispy, golden chicken cutlets with a luscious topping of blistered cherry tomatoes, fragrant fresh basil, creamy burrata cheese, and a tangy balsamic glaze. Each bite is a perfect harmony of textures and flavors that feels both comforting and wonderfully gourmet. Whether you’re cooking for family or impressing friends, this dish will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
This recipe is a celebration of simple, fresh ingredients that each play an important role in creating a dish that’s vibrant, flavorful, and visually stunning. From the tender chicken cutlets to the bright, juicy tomatoes and the creamy burrata, every element is essential.
- 4 chicken breasts, pounded thin: Pounding ensures even cooking and a tender bite every time.
- 3 eggs, whisked: Acts as the perfect binder for the breadcrumbs, giving a crispy coating.
- ½ cup all-purpose flour: Helps the egg stick, creating a crunchy crust on the chicken.
- 1½ cups Italian-style panko breadcrumbs: These give an irresistible crunch and subtle herb flavor.
- Salt and freshly ground black pepper: Essential for seasoning the chicken evenly and enhancing all other flavors.
- Oil for shallow frying: Use a neutral oil with a high smoke point for a perfect golden crust.
- 2 cups cherry tomatoes: Their natural sweetness intensifies when blistered for the topping.
- 1½ cups fresh basil leaves, sliced into thin strips (chiffonade): Fresh basil adds an aromatic lift and bright green bursts of color.
- 2 tbsp olive oil: For sautéing the tomatoes and garlic, adding depth to the topping.
- 3 cloves garlic, minced: Provides a savory punch that complements the freshness of the tomatoes.
- ½ tsp kosher salt: Balances the natural acidity of the tomatoes and smooths flavors.
- ¼ cup dry white wine: Adds a subtle depth and brightness when cooking the tomato topping.
- 1 tsp lemon juice: A zesty finish that brightens the entire dish.
- 1 tsp lemon zest: Enhances lemon flavor with aromatic oils for freshness.
- 1 burrata, torn into pieces: Creamy and decadent, the burrata melts slightly over the warm chicken.
- 2 tbsp balsamic glaze: Drizzled on top for a sweet-tart contrast and gorgeous presentation.
How to Make Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe
Step 1: Prepare the Chicken
Start by placing each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound them to an even thickness so they cook uniformly. Season generously on both sides with kosher salt and freshly ground black pepper. This simple preparation step makes the chicken tender and flavorful throughout.
Step 2: Bread the Chicken
Set up a classic breading station with three shallow bowls: one filled with flour, one with whisked eggs, and one with Italian-style panko breadcrumbs. Dredge each chicken cutlet in flour first, shaking off any excess. Then dip the cutlet into the egg mixture, allowing it to coat evenly. Finally, press it into the panko breadcrumbs until completely coated. This triple-layer breading is key to achieving that perfect crunch.
Step 3: Fry the Cutlets
Heat your oil in a heavy skillet or cast-iron pan to about 325°F (160°C). Fry the breaded chicken cutlets for roughly 2 to 3 minutes on each side until they turn a gorgeous golden brown. Be sure not to overcrowd the pan—work in batches if necessary. Once cooked, transfer them to a plate lined with paper towels to drain excess oil. The result is supremely crispy cutlets that will stand up wonderfully to the rich toppings.
Step 4: Make the Tomato Basil Topping
Using the same skillet (saving all those delicious browned bits), heat 2 tablespoons of olive oil over medium heat. Add the cherry tomatoes and cook them down for about 5 minutes until they begin to blister and soften, releasing their natural sweetness. Stir in the garlic and kosher salt, cooking for another minute until fragrant. Pour in the white wine to deglaze the pan, scraping up all the flavorful bits. Let the wine reduce slightly before stirring in the fresh basil chiffonade, lemon juice, and zest. This topping bursts with freshness and layers of flavor.
Step 5: Assemble and Serve
Arrange your crispy chicken cutlets beautifully on a serving platter. Spoon the warm tomato and basil mixture generously over each cutlet. Tear fresh burrata into pieces and scatter over the top, allowing its creamy richness to mingle with the savory topping. Finally, finish with a drizzle of balsamic glaze for a glossy, tangy contrast that ties the entire dish together in spectacular fashion.
How to Serve Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe
Garnishes
For a finishing touch, consider garnishing with a few whole fresh basil leaves or a sprinkle of finely chopped parsley. A light grind of black pepper over the top just before serving adds visual appeal and a little extra flavor kick. The contrast of fresh herbs on the warm, luscious burrata and tomato topping makes every bite even more delightful.
Side Dishes
This recipe pairs wonderfully with simple sides that complement but don’t overshadow the cutlets. Think roasted asparagus or a crisp arugula salad dressed with lemon vinaigrette. Creamy risotto or garlic mashed potatoes also make excellent choices, balancing the crispiness of the chicken with smooth, comforting textures.
Creative Ways to Present
For a fun twist, serve the cutlets individually plated with a mini heap of the tomato basil topping and burrata on each. Alternatively, create a family-style platter so everyone can share and savor the vibrant contrasts. Adding edible flowers or arranging the tomato topping artistically around the plate can make this simple dish look restaurant-worthy in seconds.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To keep the chicken from sogginess, store the crispy cutlets separately from the tomato topping and burrata, then assemble fresh when ready to eat.
Freezing
You can freeze the breaded and fried chicken cutlets (without the topping) by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to 2 months. Defrost overnight in the refrigerator before reheating. It’s best to prepare the tomato basil topping fresh each time as the textures and flavors hold up better that way.
Reheating
To reheat, warm the chicken cutlets in a 375°F (190°C) oven for about 10 minutes until crisp and heated through. Gently rewarm the tomato topping in a small saucepan or microwave, then assemble with fresh torn burrata and a drizzle of balsamic glaze for the best experience.
FAQs
Can I use a different type of cheese instead of burrata?
Absolutely! While burrata offers a creamy, luxurious texture, you could substitute fresh mozzarella or even ricotta for a lighter option. Just note that the rich creaminess of burrata is part of what makes this recipe shine, so try to use something that melts well and feels fresh.
What if I don’t have Italian-style panko breadcrumbs?
No problem at all. You can use regular panko breadcrumbs and add a bit of dried Italian herbs like oregano or basil to mimic the flavor. Alternatively, plain breadcrumbs work too but may not create quite the same crunch and flavor combination.
Can this dish be made gluten-free?
Yes! Simply swap the all-purpose flour with a gluten-free flour blend and use gluten-free panko or crushed gluten-free crackers for the breading. The rest of the ingredients, like fresh produce and cheese, are naturally gluten-free, making this easy to adapt.
Is it necessary to pound the chicken breasts thin?
While it’s not strictly mandatory, pounding the chicken breasts to an even thickness ensures they cook evenly and quickly, resulting in juicy, tender cutlets. Thicker breasts might cook unevenly, leaving raw centers or drying out the outside.
Can I prepare the tomato basil topping in advance?
You can prepare the tomato basil topping a few hours ahead and keep it covered in the refrigerator. Just bring it to room temperature before serving and gently warm if desired. This saves time on the day you’re serving but fresh is always best for peak flavor.
Final Thoughts
Sharing the Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe feels like inviting you into my kitchen to enjoy one of my all-time favorite meals. This dish strikes the perfect balance of crispy, fresh, creamy, and tangy—all in one beautiful plate. Give it a try the next time you want to impress with something special yet approachable. Once you taste those vibrant flavors together, I’m sure this recipe will become a treasured staple in your home too.
Print
Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
Crispy Italian Basil Chicken Cutlets topped with a vibrant tomato and burrata mixture. This recipe features tender chicken breasts breaded and fried to golden perfection, served with a fresh, flavorful topping of blistered cherry tomatoes, fragrant basil, and creamy burrata cheese, all finished with a tangy balsamic glaze.
Ingredients
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
Tomato and 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
Garnish
- 1 burrata, torn into pieces
- 2 tbsp balsamic glaze
Instructions
- Prepare the Chicken: Place each chicken breast between plastic wrap and use a meat mallet to pound to an even thickness. Season both sides generously with kosher salt and freshly ground black pepper to enhance flavor.
- Bread the Chicken: Set up three shallow bowls: one with all-purpose flour, one with the whisked eggs, and one with Italian-style panko breadcrumbs. Coat each chicken breast first in flour, shaking off any excess, then dip it fully into the beaten eggs, and finally coat it evenly with the panko breadcrumbs.
- Fry the Cutlets: Heat oil in a cast-iron skillet to 325°F (160°C) for shallow frying. Place the breaded chicken cutlets in the hot oil and cook for about 2-3 minutes per side until golden brown and crispy. Remove the cutlets and drain them on paper towels to remove excess oil.
- Make the Tomato Basil Topping: In the same skillet, heat olive oil over medium heat. Add cherry tomatoes and cook for about 5 minutes, allowing them to blister and soften. Add minced garlic and kosher salt, cooking for an additional minute to infuse the flavors. Deglaze the skillet with dry white wine, stirring to incorporate all the browned bits and juices. Remove from heat and mix in the sliced basil leaves, lemon juice, and lemon zest for a fresh, aromatic finish.
- Assemble and Serve: Arrange the crispy chicken cutlets on a serving platter. Spoon the warm tomato basil mixture evenly over the top. Tear pieces of burrata cheese and place them on the chicken. Finally, drizzle with balsamic glaze for a sweet and tangy touch. Serve immediately to enjoy the contrast of textures and flavors.
Notes
- For extra crispiness, use a cast-iron skillet and make sure the oil is at the right temperature before frying.
- Be careful not to overcrowd the pan while frying to maintain oil temperature and crispiness.
- Substitute burrata with fresh mozzarella if burrata is unavailable.
- Use gluten-free panko and flour to make this dish gluten-free.
- Allow the chicken to rest on paper towels to keep it from getting soggy after frying.
