Italian Basil Chicken Cutlets with Tomato and Burrata Topping
Ingredients
For the Chicken Cutlets:
2 large boneless, skinless chicken breasts (sliced horizontally to make 4 thin cutlets)
1/2 cup all-purpose flour
2 large eggs
1 tbsp milk or water (for egg wash)
1 cup breadcrumbs (Italian-style or panko)
1/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil
Salt and black pepper, to taste
Olive oil, for pan-frying
For the Tomato & Burrata Topping:
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1 ½ cups cherry tomatoes, halved (or ripe heirloom tomatoes, diced)
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1 tbsp extra virgin olive oil
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1 tsp balsamic vinegar or glaze
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Salt and pepper, to taste
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1 small garlic clove, minced (optional)
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Fresh basil leaves, torn or julienned
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1–2 balls of fresh burrata cheese
Optional for Serving:
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Arugula or baby greens
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Crusty bread
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Extra balsamic glaze for drizzling
Instructions
1. Prep the Tomato Topping
In a bowl, combine halved cherry tomatoes, olive oil, balsamic vinegar, salt, pepper, and garlic (if using).
Add torn basil leaves and mix gently.
Let marinate while you cook the chicken.
2. Prepare the Breading Station
Place flour in a shallow dish.
In another bowl, beat the eggs with a tablespoon of milk or water.
In a third dish, combine breadcrumbs, Parmesan, chopped basil, salt, and pepper.
3. Bread the Chicken
Dredge each chicken cutlet in flour, shaking off excess.
Dip into the egg wash, then coat thoroughly in the basil breadcrumb mixture. Press to adhere.
4. Cook the Chicken Cutlets
Heat 2–3 tablespoons of olive oil in a large skillet over medium heat.
Pan-fry the breaded chicken cutlets for 3–4 minutes per side, or until golden brown and cooked through (internal temp 75°C / 165°F).
Transfer to a paper towel-lined plate.
5. Assemble the Dish
Place chicken cutlets on plates or a serving platter.
Spoon the marinated tomato mixture over each cutlet.
Tear the burrata and arrange generously on top.
Drizzle with a little extra olive oil or balsamic glaze, and garnish with fresh basil.
💡 Tips: Use peeled, cooked, chilled shrimp for convenience. Add avocado or cherry tomatoes for extra flavor. Keeps well for 1–2 days in the fridge (perfect for meal prep!).