Description
Tender, golden chicken cutlets are topped with a fresh tomato-basil mixture and creamy burrata for a simple yet elegant Italian-inspired dinner that comes together in under 30 minutes.
Ingredients
Scale
- For the Chicken Cutlets:
- 1 1/2 lbs boneless skinless chicken breasts, pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil, for frying
- 2 tablespoons unsalted butter
- For the Tomato and Burrata Topping:
- 1 pint cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh basil leaves, thinly sliced, plus more for garnish
- 1 tablespoon balsamic glaze
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper
- 8 oz fresh burrata cheese, torn or sliced
Instructions
- Prepare the chicken cutlets: Season the pounded chicken breasts with salt and pepper. Place the flour in a shallow dish, the beaten eggs in another dish, and mix the breadcrumbs with Parmesan in a third dish.
- Dredge each cutlet in the flour, shaking off excess, then dip into the egg, and finally press into the breadcrumb mixture until evenly coated.
- In a large skillet, heat the olive oil and butter over medium-high heat. Add the breaded chicken cutlets in a single layer, working in batches if needed. Cook for 3-4 minutes per side, until golden brown and cooked through, or until the internal temperature reaches 165°F. Transfer to a paper towel-lined plate.
- Make the topping: In a medium bowl, combine the halved cherry tomatoes, extra-virgin olive oil, sliced basil, balsamic glaze, flaky sea salt, and black pepper. Stir gently and let sit for 5 minutes to allow the flavors to meld.
- Assemble the dish: Place the cooked chicken cutlets on a serving platter. Spoon the tomato-basil mixture over the top, then arrange the torn burrata over the tomatoes. Garnish with additional fresh basil and a drizzle of balsamic glaze if desired. Serve immediately.
Notes
For extra-crispy cutlets, use a cast-iron skillet and avoid overcrowding the pan. Burrata is best served at room temperature; let it sit out for 15 minutes before using. If burrata is unavailable, fresh mozzarella can be substituted. Balsamic glaze can be made by simmering balsamic vinegar until thickened.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Method: Dinner
- Cuisine: Italian
Nutrition
- Calories: 480
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 18g
- Protein: 42g