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