italian-basil-chicken-cutlets-with-tomato-burrata-topping
italian-basil-chicken-cutlets-with-tomato-burrata-topping might sound like a mouthful, but it’s the kind of dish that solves a weeknight dinner slump fast. You know those nights when you want something impressive but don’t have patience for a sink full of dishes? This recipe checks all the boxes: crisp chicken, juicy tomatoes, creamy cheese, and a basil kick that feels like summer. It’s friendly for busy schedules and still special enough for company. I make it when I want restaurant vibes without leaving the house, and it never lets me down. Let’s get you cooking.
How to make crispy chicken caprese
Let’s keep this super doable. You’re basically making thin, crispy chicken and topping it like a caprese salad with a burrata twist. The chicken cooks quickly in a shallow skillet, and the topping comes together in a bowl while the chicken sizzles. The contrast is everything: hot and crunchy chicken under a cool, creamy tomato-basil topping.
Step-by-step that just works
First, season the chicken generously with salt, pepper, and garlic powder. Lightly coat it in flour to help the crust grip. Dip in beaten egg, then press into seasoned breadcrumbs. Heat a big skillet with a thin layer of olive oil until it shimmers. That shimmer matters for the crunch. Fry the cutlets until golden on both sides, about 3 to 4 minutes per side, and set them on a wire rack or paper towel to rest.
Meanwhile, toss cherry tomatoes with olive oil, balsamic, salt, and black pepper. Tear in a handful of basil and gently fold in the creamy burrata just before serving so it stays luscious. Spoon that sunshine over the chicken the moment it hits your plate. If you love an herby boost, drizzle with a little pesto or a squeeze of lemon. I like to finish with a pinch of flaky salt for a pop.
Want to see a related build for crispy cutlets? Take a peek at this crunchy chicken guide for technique confidence.
“I made this on a Wednesday and my family thought I ordered in. The chicken stayed crispy under the burrata and tomatoes, which shocked me in the best way.”
By the way, this is my favorite way to serve italian-basil-chicken-cutlets-with-tomato-burrata-topping when friends pop by. It feels fancy but takes less than 30 minutes if you move with purpose.
Pro tip: let the cutlets rest 3 minutes before topping so they keep their crisp texture.
Chicken caprese ingredients needed
Pantry and fresh staples
- Chicken cutlets or thin-sliced chicken breasts
- Salt, black pepper, garlic powder
- All-purpose flour, 1 egg, and seasoned breadcrumbs or panko
- Olive oil for pan frying
- Cherry or grape tomatoes for sweetness and less water
- Fresh basil, lots of it
- Burrata cheese, 1 ball is enough for 2 to 3 servings
- Balsamic vinegar or glaze
- Lemon, optional, for brightness
If you’re out of burrata, fresh mozzarella works. Just tear it into pieces so it melts slightly on contact with the hot chicken. And if basil is looking tired at the store, a small swirl of pesto wakes things up. Speaking of which, here’s a simple resource if you want to make your own: homemade pesto basics.
Ingredient swaps I’ve tried that still keep the heart of italian-basil-chicken-cutlets-with-tomato-burrata-topping:
Breadcrumbs: use panko for extra crunch. Gluten free: swap in your favorite gluten-free crumbs and flour. Dairy free: use a dairy-free mozzarella-style cheese and add extra olive oil for richness. Tomatoes: diced Roma tomatoes work if cherry tomatoes are pricey.
How to prep chicken cutlets
Butterfly or pound, then season
Good prep gives you even cooking and that golden, snappy crust. If your chicken breasts are thick, slice them horizontally to make two thin pieces. If they’re still a little uneven, place between two pieces of plastic wrap and gently pound to about a half inch. Season both sides with salt, pepper, and garlic powder.
Set up a quick breading station: a plate of flour, a shallow bowl with a beaten egg, then a bowl of seasoned breadcrumbs. Keep one hand for wet and one for dry to avoid gummy fingers. Dredge in flour, shake off extra, dip in egg, then coat in crumbs. Press gently so the crumbs stick. Lay the breaded cutlets on a plate for 5 minutes before frying so the coating adheres.
Heat enough olive oil to cover the bottom of your pan. Don’t overcrowd the skillet or the cutlets will steam. Work in batches and keep the cooked ones warm in a low oven. If your oil looks tired or dark, wipe the pan and refresh before the next batch. That’s how you get the clean, toasty flavor that makes italian-basil-chicken-cutlets-with-tomato-burrata-topping taste like a win every time.
Want an easy sidekick to turn this into a full caprese-style plate? Try a simple salad like this caprese classic and call it dinner.
How to serve
Plating this is straightforward. Lay a crispy cutlet on the plate, spoon the tomato-burrata mixture over the top, and sprinkle with torn basil. Add a few drops of balsamic glaze for that sweet-tangy finish. I love a wedge of lemon on the side. For a little texture, shower everything with toasted pine nuts or crunchy breadcrumbs if you have them.
Great pairings for this dish:
Salads: arugula with lemon and olive oil or a simple mixed greens salad with a light vinaigrette. Carbs: buttered orzo, garlicky couscous, or crisped-up roasted potatoes. Veggies: grilled zucchini, asparagus, or blistered green beans. Bread: crusty slices for mopping up tomatoes and burrata.
If you’re making italian-basil-chicken-cutlets-with-tomato-burrata-topping for guests, plate the cutlets on a platter and serve the tomato-burrata topping in a bowl on the side. That way the chicken stays crisp while people help themselves. Keep a small spoon nearby so folks don’t over-sauce and soak the crust.
Note: If your tomatoes are very juicy, drain them briefly before tossing with burrata. It keeps the topping creamy, not watery.
Tips for storing and reheating
Keep the crunch, save the sauce
- Store chicken and topping separately. The tomatoes and burrata go in an airtight container in the fridge for up to 2 days.
- Reheat chicken in a 375°F oven or air fryer until the crust revives, about 6 to 8 minutes. Skip the microwave if you can.
- If the topping looks a little loose on day two, add a pinch of salt and a splash of olive oil to refresh it.
- Freeze only the cooked cutlets without the topping for up to 2 months. Reheat from frozen in an air fryer or hot oven.
- Add fresh basil at the last second. It keeps the flavor bright and the color fresh.
Leftover tip I love: slice the chicken and pile it onto toasted ciabatta with the chilled tomato-burrata topping. Instant cafe-style sandwich. You’ll be thinking about it all morning, trust me.
Common Questions
Can I bake the chicken instead of pan-frying?
Yes. Bake breaded cutlets on a lightly oiled rack at 425°F for 12 to 15 minutes, flipping once. They won’t be as deeply golden as pan-fried, but they stay crisp and light.
What if I can’t find burrata?
Use fresh mozzarella torn into pieces. Add a drizzle of cream or extra olive oil for richness if you want to mimic burrata’s texture.
How do I keep the topping from watering down the crust?
Use cherry tomatoes and salt them lightly. Toss with burrata at the last minute and spoon on right before serving.
Can I make this gluten free?
Yes. Use gluten-free flour and crumbs. Double check that your balsamic and pesto are certified gluten free if using.
Is this good for meal prep?
Absolutely. Cook and cool the cutlets, refrigerate, and reheat in the oven or air fryer. Mix the tomato topping fresh for best results.
Let’s wrap this up with something tasty
This is the kind of recipe that proves simple cooking can feel special. The crispy cutlet, juicy tomatoes, and creamy cheese really sing together, and italian-basil-chicken-cutlets-with-tomato-burrata-topping delivers every time. Keep your breading light, your oil hot, and your basil fresh. If you try it, tag me or drop a note so I can cheer you on at the table. Happy cooking and big bites ahead with your next plate of italian-basil-chicken-cutlets-with-tomato-burrata-topping!
Crispy Chicken Caprese
Ingredients
Method
- Butterfly or pound the chicken to about a half-inch thickness and season both sides with salt, pepper, and garlic powder.
- Set up a breading station: a plate of flour, a shallow bowl with a beaten egg, and a bowl of seasoned breadcrumbs.
- Dredge each chicken cutlet in flour, dip in egg, then coat in breadcrumbs. Let them rest for 5 minutes.
- Heat enough olive oil in a skillet until it shimmers. Fry the chicken cutlets for 3 to 4 minutes on each side until golden brown.
- Set the cooked cutlets on a wire rack or paper towels to rest.
- In a bowl, toss cherry tomatoes with olive oil, balsamic, salt, and black pepper. Tear in basil and fold in burrata just before serving.
- Plate crispy cutlets, spoon the tomato-burrata topping over them, and sprinkle with additional torn basil.
- Serve with a wedge of lemon and optional toasted pine nuts.
