Italian Basil Chicken Cutlets with Tomato & Burrata Topping
A delicious dish with tender chicken cutlets coated in a crispy breadcrumb crust, topped with vibrant cherry tomatoes and creamy burrata, perfect for busy weeknights or gatherings.
Ingredients
Main ingredients
- 1 lb chicken cutlets
- 1/2 cup flour for dredging
- 1 large egg, beaten
- 1/2 cup breadcrumbs Panko breadcrumbs for extra crunch recommended.
- 2 tbsp olive oil For frying.
- 1 cup cherry tomatoes, halved
- 1 ball (8 oz / 225 g) burrata cheese Can be substituted with mozzarella if needed.
- 1 tbsp balsamic glaze For drizzling.
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh basil Garnish for flavor.
- to taste Salt & pepper
Instructions
Preparation
- Dredge the chicken cutlets in flour.
- Dip the floured cutlets in beaten egg.
- Coat the cutlets with breadcrumbs.
Cooking
- Heat olive oil in a skillet over medium heat.
- Cook the cutlets for 3–4 minutes on each side until they are golden and fully cooked.
Topping
- In a separate bowl, toss the halved cherry tomatoes with lemon juice, salt, pepper, and fresh basil.
- Arrange the cooked chicken cutlets on a plate, top with the tomato mixture and pieces of burrata.
- Drizzle with balsamic glaze and serve immediately.
Notes
Serve with a simple side salad, roasted vegetables, or over pasta/quinoa for a complete meal. Leftovers can be stored in an airtight container for up to 3 days.