If you’re craving a dish that feels like a warm embrace on a busy day, the Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe is exactly what you need. This recipe brings together crispy, golden chicken cutlets coated with fragrant Italian herbs, crowned with juicy, tangy cherry tomatoes and luxuriously creamy burrata cheese. Each bite is a perfect harmony of textures and flavors, from the crunch of the breadcrumb crust to the fresh burst from tomatoes and the soft richness of burrata, all brightened by fresh basil. It’s a dish that’s both sophisticated enough to impress guests and simple enough to whip up for an easy weeknight dinner.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, and the beauty lies in their simplicity and how they come together to create a symphony of flavor, texture, and color. Fresh basil adds brightness, Parmesan cheese brings umami depth, and cherry tomatoes provide a juicy sweetness that perfectly balances the savory chicken.
- 4 boneless, skinless chicken breasts, pounded thin: Thin cutlets ensure quick cooking and a delightful crispy crust.
- 1 cup all-purpose flour: Helps the egg and breadcrumb coating stick for that perfect crunchy exterior.
- 2 large eggs, beaten: Acts as the glue between flour and breadcrumbs for even coverage.
- 1 ½ cups Italian-style breadcrumbs: Infused with herbs to add savory flavor and crunch.
- ½ cup grated Parmesan cheese: Adds a salty, nutty layer of depth to the coating.
- 1 teaspoon garlic powder: Enhances the savory profile with a gentle garlicky warmth.
- 1 teaspoon salt: Essential for balancing and bringing out all the flavors.
- ½ teaspoon black pepper: Adds a subtle heat for complexity.
- ¼ cup chopped fresh basil: Freshness and herbaceous notes that make the dish truly Italian.
- ½ cup olive oil for frying: Brings a fruity richness and helps create that irresistible golden crust.
- 2 cups cherry tomatoes, halved: Juicy and sweet, they add vibrant color and natural acidity.
- 2 tablespoons balsamic vinegar: Adds a tangy sweetness that enhances the tomatoes.
- 1 tablespoon olive oil: Adds richness and helps marry the tomato and vinegar flavors.
- Salt and pepper to taste: For seasoning the tomato topping perfectly.
- 8 ounces burrata cheese, torn into pieces: The creamy star of the topping that melts beautifully over the hot chicken.
- Fresh basil leaves for garnish: Adds a final pop of color and flavor, tying everything together.
How to Make Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe
Step 1: Prepare the Dredging Stations
Start by setting up three shallow bowls to make coating the chicken cutlets easier and mess-free. In the first bowl, add the flour for the initial dry coating. The second bowl holds the beaten eggs which act as a binder. In the third bowl, combine the Italian-style breadcrumbs with grated Parmesan, garlic powder, salt, pepper, and chopped fresh basil for a fragrant and flavorful crust that will cling perfectly to the chicken.
Step 2: Coat the Chicken Cutlets
Take each chicken breast cutlet and dip it first into the flour, shaking off any excess. Next, dip into the beaten eggs to moisten, and then thoroughly coat it in the breadcrumb mixture, pressing gently to make sure the crumbs stick well. This triple coating method is the secret to achieving a crispy, golden exterior that holds up beautifully once cooked.
Step 3: Fry the Chicken Cutlets
Heat the olive oil in a large skillet over medium heat until shimmering. Carefully add the coated chicken cutlets in batches without overcrowding the pan. Fry each side for about 3 to 4 minutes or until the cutlets turn a rich golden brown color and are cooked through. Once done, transfer them to a plate lined with paper towels to absorb any excess oil, keeping them crisp and light.
Step 4: Prepare the Tomato and Burrata Topping
While the chicken is frying, toss the halved cherry tomatoes in a small bowl with balsamic vinegar, olive oil, salt, and pepper. This quick marinating step enhances the natural sweetness and adds a pleasant tang that brightens the dish. When ready to serve, the tomatoes provide a juicy contrast to the crispy chicken. Just before plating, tear the burrata cheese into pieces—its creamy richness will perfectly melt over the warmth of the chicken and tomatoes.
How to Serve Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe
Garnishes
Fresh basil leaves aren’t just for looks; they add an aromatic herbaceous note that truly elevates the dish. Scatter some bright green basil leaves on top to complement the creamy burrata and vibrant tomatoes perfectly. For a touch of extra flair, a light drizzle of good quality olive oil or a sprinkle of flaky sea salt can make the presentation pop and add layers of flavor.
Side Dishes
This dish pairs wonderfully with a crisp arugula salad dressed lightly with lemon vinaigrette, balancing the richness of the burrata and fried chicken. Crusty Italian bread is another classic side that helps soak up any leftover tomato juices and adds a rustic element. For a heartier meal, serve it alongside garlic roasted vegetables or creamy polenta to keep the Italian vibes going strong.
Creative Ways to Present
Looking to impress? Try serving the cutlets stacked slightly atop one another on a rustic wooden board or a vibrant ceramic platter. Adding a scattering of microgreens or edible flowers can bring an elegant touch. For parties, slice the cutlets into strips and offer them as finger food with toothpicks alongside small bowls of the tomato and burrata topping for a fun, interactive experience.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the chicken cutlets and the tomato-burrata topping separately in airtight containers in the refrigerator. The cutlets will stay good for up to 3 days, and the topping will keep its fresh flavors without becoming soggy if kept chilled.
Freezing
While fresh is always best, you can freeze the cooked chicken cutlets wrapped well in plastic wrap and placed inside a freezer-safe bag for up to 2 months. Freeze the topping separately if possible, though fresh burrata is best added after reheating for optimal texture.
Reheating
Reheat the chicken cutlets in a hot oven or air fryer for a few minutes to regain their crispy texture—avoid microwaving to prevent sogginess. Once heated, top with the fresh tomato and burrata mixture just before serving to preserve the creamy and juicy contrast that makes this recipe special.
FAQs
Can I use mozzarella instead of burrata?
Absolutely! While burrata offers a luxurious creaminess that’s hard to beat, fresh mozzarella is a great substitute and still provides a lovely melt and mild flavor that complements the tomatoes and chicken nicely.
What is the best way to pound chicken breasts thin?
Use a meat mallet or rolling pin to gently pound between two sheets of plastic wrap or parchment paper. This helps achieve an even thickness for quick, uniform cooking without tearing the meat.
Can I bake these chicken cutlets instead of frying?
Yes, you can bake them at 425°F (220°C) on a parchment-lined baking sheet for about 15-18 minutes, flipping halfway through. This is a lighter option but may yield less crispiness compared to frying in olive oil.
How do I know when the chicken cutlets are cooked through?
The internal temperature should reach 165°F (74°C). Since the cutlets are thin, 3-4 minutes per side on medium heat usually ensures they are fully cooked and juicy inside.
Can I prepare the tomato topping ahead of time?
Yes, the tomato topping can be prepared up to a few hours ahead and refrigerated to let the flavors meld, but add the burrata cheese fresh just before serving for the best texture and flavor.
Final Thoughts
This Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe is one of those treasures that feels homemade yet elegant. Whether you’re looking to wow dinner guests or simply treat yourself on a weeknight, it’s easy to make, bursting with fresh Italian flavors, and downright delicious. Don’t hesitate to give it a try—you might just find your new favorite way to enjoy chicken cutlets!
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Italian Basil Chicken Cutlets with Tomato and Burrata Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Nut-Free
Description
This Italian Basil Chicken Cutlets recipe features tender, thinly pounded chicken breasts coated in a flavorful Italian breadcrumb mixture, pan-fried to golden perfection and topped with a fresh tomato and burrata salad. The combination of crispy chicken, juicy balsamic-roasted cherry tomatoes, creamy burrata cheese, and fragrant basil makes for an easy yet elegant main course perfect for weeknight dinners or special occasions.
Ingredients
Chicken Cutlets
- 4 boneless, skinless chicken breasts, pounded thin
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chopped fresh basil
- ½ cup olive oil for frying
Tomato and Burrata Topping
- 2 cups cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 8 ounces burrata cheese, torn into pieces
- Fresh basil leaves for garnish
Instructions
- Prepare Dredging Stations: Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of Italian-style breadcrumbs, grated Parmesan cheese, garlic powder, salt, black pepper, and chopped fresh basil. This setup ensures an even and flavorful coating on the chicken.
- Dredge Chicken Cutlets: Take each pounded chicken breast and first coat thoroughly in the flour, shaking off any excess. Next, dip it into the beaten eggs to moisten, then press into the breadcrumb mixture, ensuring every side is well covered with the seasoned breadcrumb mixture.
- Fry Chicken: Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets in batches, cooking each side for 3 to 4 minutes or until the cutlets turn golden brown and the internal temperature reaches 165°F (75°C). Remove and place finished cutlets on paper towels to drain excess oil.
- Prepare Tomato Topping: In a small bowl, combine halved cherry tomatoes with balsamic vinegar, olive oil, salt, and pepper. Toss gently until the tomatoes are evenly coated and set aside to marinate briefly.
- Assemble and Serve: Arrange the cooked chicken cutlets on a serving platter. Spoon the marinated cherry tomatoes over the cutlets, then top with torn pieces of burrata cheese. Garnish with fresh basil leaves for a fragrant finish. Serve immediately to enjoy the dish at its best.
Notes
- For an extra crunchy texture, substitute Italian-style breadcrumbs with panko breadcrumbs.
- If burrata cheese is unavailable, fresh mozzarella makes an excellent substitute.
- Pair this dish with a side of peppery arugula salad or crusty bread to complement the flavors.
