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Crispy Chicken Caprese

A delightful dish featuring crispy chicken topped with fresh tomatoes, creamy burrata, and fragrant basil, perfect for a quick weeknight dinner or entertaining guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Coating
  • 3 pieces Chicken cutlets or thin-sliced chicken breasts Butterflied or pounded
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 cup All-purpose flour
  • 1 piece Egg Beaten
  • 1 cup Seasoned breadcrumbs or panko Panko for extra crunch
  • 1/4 cup Olive oil For pan frying
Topping
  • 1 cup Cherry or grape tomatoes For sweetness
  • 1 ball Burrata cheese 1 ball is enough for 2 to 3 servings
  • 1 tbsp Balsamic vinegar or glaze
  • 1 handful Fresh basil Lots of it
  • 1 piece Lemon Optional, for brightness

Method
 

Preparation
  1. Butterfly or pound the chicken to about a half-inch thickness and season both sides with salt, pepper, and garlic powder.
  2. Set up a breading station: a plate of flour, a shallow bowl with a beaten egg, and a bowl of seasoned breadcrumbs.
  3. Dredge each chicken cutlet in flour, dip in egg, then coat in breadcrumbs. Let them rest for 5 minutes.
Cooking
  1. 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.
  2. Set the cooked cutlets on a wire rack or paper towels to rest.
Topping Preparation
  1. In a bowl, toss cherry tomatoes with olive oil, balsamic, salt, and black pepper. Tear in basil and fold in burrata just before serving.
Serving
  1. Plate crispy cutlets, spoon the tomato-burrata topping over them, and sprinkle with additional torn basil.
  2. Serve with a wedge of lemon and optional toasted pine nuts.

Notes

Store chicken and topping separately in airtight containers for up to 2 days. Reheat chicken in a 375°F oven or air fryer for best results. Add fresh basil just before serving.