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
Scale
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.
