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
Scale
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.
