The Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata Recipe is a fantastic celebration of bold Italian flavors combined with textures that will make your taste buds sing. Imagine tender chicken breasts coated in a golden, crunchy crust infused with fresh basil and Parmesan, paired with sweet, juicy roasted tomatoes and decadently creamy burrata cheese. It’s comfort and elegance on a plate, perfect for a weeknight dinner that feels special or even a small gathering with friends. Once you try this recipe, it will surely become one of your favorite go-to dishes.
Ingredients You’ll Need
Each ingredient in this Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata Recipe brings something unique to the table, making the final dish a harmonious blend of crispy, creamy, and fresh flavors. Keeping things simple with pantry staples and fresh produce, these essentials ensure both ease and outstanding flavor.
- 4 boneless, skinless chicken breasts, butterflied: Thinner cutlets ensure quick cooking and a crisp crust without drying out.
- ½ cup all-purpose flour: Helps the coating stick beautifully to the chicken for that signature crunch.
- 2 large eggs, beaten: Acts as the perfect binder for the breadcrumb coating.
- ¾ cup breadcrumbs (Italian-style or plain): Provides the crispy texture that’s so satisfying in every bite.
- ¼ cup grated Parmesan cheese: Adds a sharp, nutty flavor that complements the basil and chicken.
- 2 tbsp fresh basil, finely chopped: Freshness and that classic Italian aroma shine through here.
- ½ tsp garlic powder: A subtle punch of savory depth.
- ½ tsp salt: Balances all the flavors perfectly.
- ½ tsp black pepper: Adds just the right amount of heat.
- Olive oil, for pan-frying: The rich, fruity oil ensures a golden crust without greasiness.
- 2 cups cherry tomatoes: These burst with sweetness after roasting, creating a delicious topping.
- 2 tbsp olive oil: Coats the tomatoes for roasting and infuses flavor.
- 2 cloves garlic, lightly crushed: Roasting with tomatoes gives a mellow, aromatic base.
- ¼ tsp salt: Enhances the tomatoes’ natural sweetness.
- ¼ tsp black pepper: Just enough to add a little warmth to the tomatoes.
- 8 oz burrata cheese, torn: The crowning glory—creaminess that melts into the warm chicken.
- Fresh basil leaves, for garnish: Adds a pop of vibrant color and bright herbaceous note.
- Optional: balsamic glaze (non-alcoholic): A sweet tangy drizzle to finish off the dish with a hint of sophistication.
How to Make Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata Recipe
Step 1: Roast the Cherry Tomatoes
Start by setting your oven to 400°F (200°C). Toss the cherry tomatoes in olive oil along with the lightly crushed garlic cloves, salt, and pepper. Spread them out on a baking sheet and roast for 20 to 25 minutes. As they roast, the tomatoes will blister and release their juicy sweetness, which creates the perfect balance to the crispy chicken cutlets. The slow roasting softens them beautifully without losing any vibrant flavor.
Step 2: Prepare the Breading Stations
While the tomatoes roast, set up your chicken breading stations. In one shallow bowl, place the all-purpose flour. In a second bowl, beat the eggs thoroughly. In a third bowl, combine the breadcrumbs, Parmesan, finely chopped fresh basil, garlic powder, salt, and black pepper. This triple setup ensures each chicken cutlet gets coated evenly and locks in moisture beneath the flavorful crust.
Step 3: Bread the Chicken Cutlets
Working one at a time, dredge each butterflied chicken breast first in the flour, shaking off the excess. Then dip it into the beaten eggs, making sure it’s fully coated. Finally, press the chicken into the breadcrumb mixture, covering it evenly with that mouthwatering, herb-filled crust. This breading process is crucial for achieving that lofty crunch with bursts of basil and Parmesan.
Step 4: Pan-Fry until Golden and Crisp
Heat a generous drizzle of olive oil in a large skillet over medium heat. Carefully place the breaded cutlets into the hot oil and cook for about 3 to 4 minutes on each side. Keep an eye out for that golden brown color and hear the satisfying crisp as they cook. The goal is crispy on the outside yet tender and juicy on the inside. Remove the cutlets and let them drain briefly on a paper towel-lined plate to keep that perfect crunch.
Step 5: Assemble with Roasted Tomatoes and Burrata
Arrange the crispy chicken cutlets on a serving platter. Spoon the roasted, juicy cherry tomatoes generously over each cutlet—this balances the crispy texture with refreshing sweetness. Next, take the torn burrata and softly scatter it on top; the warmth from the chicken will gently soften the burrata, adding a luscious creaminess to every bite. Garnish with fresh basil and, if you like, a drizzle of balsamic glaze to elevate the presentation and flavor.
How to Serve Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata Recipe
Garnishes
Fresh basil leaves sprinkled on top bring bright herbaceous notes and a beautiful pop of green that makes the dish look as stunning as it tastes. A light drizzle of balsamic glaze adds a sweet tang that enhances the roasted tomatoes and burrata without overpowering.
Side Dishes
This dish pairs beautifully with simple sides like a crisp green salad tossed in lemon vinaigrette or garlic butter sautéed asparagus. Creamy mashed potatoes or herbed risotto can give you that comforting, hearty feel for a full meal experience. Because the chicken cutlets are so flavorful, the sides should keep things light and fresh.
Creative Ways to Present
For an elevated dinner party vibe, serve the chicken cutlets on rustic wooden boards with the roasted tomatoes spooned artfully alongside. Offering small bowls of balsamic glaze and extra fresh basil on the side invites guests to customize their plates. Consider plating individual servings with a wedge of lemon for a bright, citrusy finish.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata Recipe, store them in an airtight container in the refrigerator. Adding the burrata after reheating ensures it stays fresh and creamy. Leftover roasted tomatoes taste even better the next day as their flavors develop overnight.
Freezing
These breaded chicken cutlets freeze well. For best results, freeze them before adding burrata or tomatoes by placing them on a baking sheet to flash freeze and then transferring to freezer bags. When ready to eat, thaw overnight in the fridge and reheat until crispy.
Reheating
Reheat your cutlets gently in a skillet over medium heat to maintain crispness. Warm the roasted tomatoes separately and add fresh burrata just before serving to preserve its creamy texture. Avoid microwaving if you want to keep that amazing crunch!
FAQs
Can I use chicken thighs instead of breasts?
Yes, you can! Boneless, skinless chicken thighs will add extra juiciness but may need a bit longer cooking time. Just pound them to an even thickness and keep an eye on to prevent overcooking.
Is there a gluten-free alternative for the breadcrumbs?
Absolutely. You can replace regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Make sure your flour is gluten-free as well to keep the dish safe for gluten sensitivities.
Can I prepare the crumb coating and chicken ahead of time?
Yes, you can coat the chicken cutlets up to a day before cooking. Keep them covered in the refrigerator to prevent drying out. This can help you save time on busy days.
What if I don’t have burrata? Can I substitute it?
Mozzarella or fresh ricotta can work in a pinch, but burrata’s creaminess is truly special for this recipe. If using mozzarella, try adding a splash of cream or a dollop of ricotta to mimic the luscious texture.
How spicy is this recipe? Can I make it spicier?
This recipe is mild and focuses more on fresh, savory herbs and creamy textures. For some heat, sprinkle a pinch of red pepper flakes into the breadcrumb mixture or drizzle a little chili oil over the finished dish.
Final Thoughts
If you want a dish that feels elegant but is so simple to make, the Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata Recipe is the perfect choice. The delightful contrast of crunchy, juicy, creamy, and fresh makes every bite memorable. Trust me, once you dive into this meal, it will quickly become a beloved classic in your cooking repertoire. So grab your apron, gather these beautiful ingredients, and make a wonderful meal that everyone will adore!
Print
Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
Enjoy a delicious meal with Crispy Italian Basil Chicken Cutlets served alongside sweet, roasted cherry tomatoes and creamy burrata cheese. This recipe features tender chicken breasts coated in a flavorful breadcrumb mixture with Parmesan and fresh basil, pan-fried to golden perfection and topped with juicy roasted tomatoes and soft burrata, garnished with fresh basil and an optional balsamic glaze for a beautiful and satisfying Italian-inspired dish.
Ingredients
Chicken Cutlets
- 4 boneless, skinless chicken breasts, butterflied
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ¾ cup breadcrumbs (Italian-style or plain)
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh basil, finely chopped
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Olive oil, for pan-frying
Roasted Tomato Topping
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 2 cloves garlic, lightly crushed
- ¼ tsp salt
- ¼ tsp black pepper
Toppings and Garnishes
- 8 oz burrata cheese, torn
- Fresh basil leaves, for garnish
- Optional: balsamic glaze (non-alcoholic)
Instructions
- Preheat and roast tomatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the cherry tomatoes with olive oil, garlic, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until the tomatoes are blistered and juicy, then set aside.
- Prepare dredging stations: Set up three shallow bowls: one with the all-purpose flour, one with the beaten eggs, and the third with a mixture of breadcrumbs, grated Parmesan cheese, chopped fresh basil, garlic powder, salt, and black pepper.
- Coat chicken breasts: Dredge each butterflied chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture, pressing gently to adhere.
- Pan-fry chicken cutlets: Heat a generous amount of olive oil in a skillet over medium heat. Once hot, add the coated chicken cutlets and pan-fry for 3–4 minutes per side until they are golden brown, crispy, and cooked through. Remove from heat.
- Assemble dish: Transfer the crispy chicken cutlets to a serving platter. Spoon the roasted cherry tomatoes evenly over each cutlet.
- Add burrata and garnish: Tear the burrata cheese over the warm chicken cutlets so the cheese softens slightly. Garnish with fresh basil leaves and drizzle with balsamic glaze if desired. Serve immediately to enjoy the best texture and flavors.
Notes
- Butterflying the chicken breasts ensures even cooking and a tender bite.
- You can substitute Italian-style breadcrumbs with plain ones if needed, adding extra herbs for more flavor.
- Be careful not to overcrowd the skillet to maintain crispiness during frying.
- For a gluten-free option, use gluten-free flour and breadcrumbs instead of all-purpose and regular breadcrumbs.
- Balsamic glaze is optional but adds a lovely sweet acidity that balances the richness of the burrata.
- Leftover roasted tomatoes can be stored in the fridge and used as a topping for pasta or salads.
