Crispy Chicken Cutlets with Fresh Tomato Basil & Burrata (You’ll Crave This Every Time!)
There’s something so comforting about biting into golden, crispy chicken cutlets—especially when they’re topped with juicy blistered cherry tomatoes, fragrant basil, creamy burrata, and a drizzle of sweet balsamic glaze. This Italian Basil Chicken Cutlets with Tomato and Burrata Topping recipe is summer on a plate, and I’m thrilled to share every detail with you.
Whether you’re cooking for family or impressing guests, this dish delivers bold flavor and elegant presentation without the stress. Plus, it pairs wonderfully with so many light summer sides you’ll find right here on Recipes by Sylvia.
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A Taste of Italy: The Story Behind These Basil Chicken Cutlets
A Summer Memory in Every Bite
It was a breezy afternoon in July, and I had just returned from the local farmer’s market with my arms full of ripe cherry tomatoes, fragrant basil, and—my favorite indulgence—fresh burrata. That very evening, this recipe was born.
I pounded some chicken breasts thin, dipped them in egg and crisped them in panko until golden. I remembered a technique from the Greek Chicken Gyros recipe I’d recently made, so I used a similar garlic-forward approach. That sizzle when the tomatoes hit the skillet? Pure kitchen joy.
There’s nothing quite like the simplicity of Italian cooking—fresh ingredients allowed to shine. The crispiness of the cutlet contrasts beautifully with the soft, creamy burrata. And that balsamic glaze? It seals everything together with a sweet tang.
Why You’ll Love This Recipe
If you love meals that blend texture and flavor, this will quickly become your new favorite. The Italian Basil Chicken Cutlets with Tomato and Burrata Topping recipe checks all the boxes: juicy meat, crispy breading, fresh toppings, and creamy cheese. It’s a dish that turns any weeknight dinner into a celebration.
And because it uses everyday ingredients, it’s also wonderfully versatile. The basil-tomato combo is a nod to the Mediterranean, reminiscent of this Lemony Chicken Ricotta Meatballs over Garlic Spinach Orzo—another go-to for seasonal freshness and flavor.
Ingredients & Prep: What You’ll Need
Let’s Break Down the Ingredients
Here’s everything you need to recreate this irresistible dish:
Chicken Cutlets:
| Ingredient | Quantity |
|---|---|
| Chicken breasts (pounded) | 4 |
| Eggs (whisked) | 3 |
| All-purpose flour | ½ cup |
| Italian-style panko breadcrumbs | 1½ cups |
| Kosher salt and pepper | To taste |
| Oil for frying | As needed |
Tomato Basil Topping:
| Ingredient | Quantity |
|---|---|
| Cherry tomatoes | 2 cups |
| Fresh basil (chiffonade) | 1½ cups |
| Garlic (minced) | 3 cloves |
| Olive oil | 2 tbsp |
| Kosher salt | ½ tsp |
| Dry white wine | ¼ cup |
| Lemon juice | 1 tsp |
| Lemon zest | 1 tsp |
For Serving:
-
1 burrata, torn
-
2 tbsp balsamic glaze
Tools & Substitutions
A cast-iron skillet is ideal here for even heat and perfect browning. If you don’t have one, a heavy-bottomed nonstick pan works well. No burrata? Try creamy mozzarella slices or whipped ricotta for a similar indulgent texture.
Not a fan of wine in cooking? Just swap it out with chicken broth for that bit of savory depth. And while panko gives a signature crunch, regular breadcrumbs can be used in a pinch.
Want even more Mediterranean inspiration? Consider pairing it with a chilled Summer Burrata Salad with Berries, Peaches & Basil, which carries the same bright notes.
How to Make It: Step-by-Step Guide
1. Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to even thickness. Season each piece with kosher salt and pepper.
2. Bread the Chicken
Set up three shallow bowls—one with flour, one with beaten eggs, and the third with panko. Dredge each chicken piece in flour, then egg, and finish with a thorough coating of breadcrumbs.
3. Fry the Cutlets
Heat oil in a cast-iron skillet to 325°F. Fry each cutlet for 2–3 minutes per side. Remove and let them rest on paper towels to drain excess oil.
4. Make the Tomato Basil Topping
In the same pan, add olive oil and cherry tomatoes. Sauté for about 5 minutes until they blister and soften. Stir in the garlic and salt. Add white wine to deglaze, cooking for 2 more minutes. Toss in basil, lemon juice, and zest.
5. Plate & Finish
Top each cutlet with the warm tomato basil mix. Add torn burrata and a generous drizzle of balsamic glaze.
Serving, Pairing & Leftover Tips
Perfect Sides & Complements
This dish is a summer superstar, and it deserves light, zesty companions. Think lemony greens or orzo salads. If you’re into Mediterranean fare, pair this with something like the Super Simple Caprese Salad or those dreamy Burrata Beet Sweet Potato Stacks.
For a carb-loving crowd, garlic bread or a bed of linguine makes it more indulgent.
Storing & Reheating
Leftovers? Lucky you. Store the components separately. The chicken keeps crisp in an airtight container in the fridge for up to 3 days. Reheat it in the oven at 375°F for 10–12 minutes to retain the crunch. The tomato topping can be gently reheated on the stove or enjoyed cold.
Avoid microwaving—it will soften the breading too much. Keep the burrata fresh and add it after reheating.
FAQ: Italian Basil Chicken Cutlets with Tomato and Burrata
Can I bake the chicken instead of frying it?
Yes! Bake at 425°F on a wire rack over a sheet pan for 20–25 minutes.
Is there a substitute for burrata?
Fresh mozzarella or ricotta works well, though you’ll miss the creamy burst.
Can I make the tomato topping ahead?
Absolutely. It stores beautifully and even improves overnight in flavor.
Is this dish gluten-free?
Not as-is, but you can use gluten-free panko and flour for a gluten-free version.
What wine pairs best with this dish?
A crisp Pinot Grigio or dry rosé brings out the basil and tomato beautifully.
Wrapping It Up with Heart
When I first made these Italian Basil Chicken Cutlets with Tomato and Burrata Topping, I never imagined it would become such a fast favorite. The flavors transport me to lazy summer nights, barefoot in the kitchen, glass of wine in hand. I hope it becomes a tradition in your home too.
If you’re looking to keep the good vibes going, I suggest trying the creamy Stuffed Chicken with Roasted Red Pepper and Mozzarella next or even the cozy Spinach Artichoke Stuffed Chicken Breast—both bursting with comfort and flavor.
If this recipe made your dinner special, please rate it, leave a comment, and share it on Pinterest here. I’d love to hear what you paired it with!
Print
Italian Basil Chicken Cutlets with Tomato and Burrata Topping
- Total Time: 50
- Yield: 4 servings
Description
Crispy, golden chicken cutlets topped with blistered tomatoes, ribbons of basil, creamy burrata, and a sweet balsamic glaze. A simple yet elegant Italian-inspired dinner you’ll make again and again.
Ingredients
• 4 chicken breasts, pounded thin
• 3 eggs, whisked
• ½ cup all-purpose flour
• 1½ cups Italian-style panko breadcrumbs
• Salt and freshly ground black pepper, to taste
• Oil for shallow frying
• 2 cups cherry tomatoes
• 1½ cups fresh basil leaves, chiffonade
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp kosher salt
• ¼ cup dry white wine
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1 burrata, torn into pieces
• 2 tbsp balsamic glaze
Instructions
1. Pound chicken breasts evenly between plastic wrap. Season with salt and pepper.
2. Set up breading station: one bowl each of flour, eggs, and panko.
3. Coat chicken in flour, dip in egg, then dredge in panko.
4. Heat oil in skillet to 325°F. Fry cutlets 2–3 minutes per side until golden.
5. Transfer fried cutlets to paper towels to drain.
6. In the same pan, heat olive oil and cook cherry tomatoes until blistered (5 min).
7. Add garlic and salt; cook 1 more minute. Deglaze with white wine and cook briefly.
8. Stir in basil, lemon juice, and zest. Toss to combine and remove from heat.
9. Top crispy chicken cutlets with tomato mixture, torn burrata, and balsamic glaze.
10. Serve warm immediately with your favorite side dish.
Notes
– For extra crunch, double-dip cutlets in egg and panko.
– Swap burrata for mozzarella or whipped ricotta if needed.
– Chicken thighs can be used in place of breasts.
– To reheat, use an oven or air fryer to retain crispiness.
– Add red pepper flakes to the tomato mix for gentle heat.
- Prep Time: 20
- Cook Time: 30
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 590
- Sugar: 5
- Sodium: 420
- Fat: 35
- Saturated Fat: 17
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 40
- Cholesterol: 165