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
Scale
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.
