Introduction
This dish is a fresh and elegant take on classic Italian flavors. Crispy, golden chicken cutlets are topped with a vibrant cherry tomato and fresh basil salad, then finished with rich, creamy burrata. It’s a beautiful balance of textures and flavors—perfect for summer dinners, date nights, or impressing guests with minimal effort.
Ingredients
For the Chicken Cutlets:
4 boneless, skinless chicken breasts (pounded to ½-inch thickness)
1 cup all-purpose flour
2 large eggs
1 tbsp water
1½ cups Italian-style breadcrumbs (or panko with added Italian herbs)
½ cup grated Parmesan cheese
Salt and freshly ground black pepper
Olive oil, for frying
For the Tomato-Basil Topping:
2 cups cherry tomatoes, halved
¼ cup fresh basil leaves, thinly sliced (chiffonade)
2 tbsp extra virgin olive oil
1 clove garlic, minced
Salt and pepper, to taste
1 tsp balsamic glaze (optional)
For the Burrata:
2 balls of burrata cheese (or one large ball)
Extra basil leaves for garnish
Instructions
Prepare the Chicken:
Set up a breading station with three shallow bowls:
Flour seasoned with salt and pepper
Beaten eggs with water
Breadcrumbs mixed with Parmesan
Dredge each chicken cutlet in flour, then dip in egg, and coat thoroughly in breadcrumbs.
Cook the Chicken:
In a large skillet, heat about ¼ inch of olive oil over medium heat.
Fry the chicken cutlets for 3–4 minutes per side, or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain. Keep warm.
Make the Tomato Topping:
In a bowl, toss the halved cherry tomatoes with garlic, basil, olive oil, salt, and pepper. Let sit for 10–15 minutes to marinate.
Assemble the Dish:
Plate each cutlet, top generously with the tomato-basil mixture.
Tear burrata and place it on top or beside the tomato topping.
Drizzle with a bit more olive oil or balsamic glaze, if desired.
Garnish with extra basil.
Description
This dish offers layers of Italian flavor: crispy Parmesan crusted chicken, juicy marinated tomatoes, aromatic basil, and luscious burrata that melts slightly over the warm cutlet. It’s colorful, refreshing, and satisfying—like summer on a plate.
Tips
Pound the chicken evenly for even cooking and tenderness.
Let the tomatoes marinate while you cook the chicken so the flavors meld.
Use high-quality burrata—the creamier, the better.
Don’t overcrowd the pan when frying the cutlets to ensure crispiness.
Variations
Make it gluten-free: Use gluten-free flour and breadcrumbs.
Add arugula: Toss a handful with olive oil and place under the tomato topping for extra peppery bite.
Use mozzarella: If burrata is unavailable, use fresh mozzarella slices.
Air fry or bake: For a lighter version, cook the breaded cutlets in the air fryer or oven.
Correction
If your chicken cutlets turn out soggy:
Make sure the oil is hot enough (around 350°F / 175°C).
Don’t skip draining on a paper towel after frying.
Avoid stacking the cutlets or covering them tightly while warm, as that traps steam.
Enjoy
Serve this dish with a crisp white wine like Pinot Grigio or a sparkling water with lemon. It pairs beautifully with crusty bread or a light pasta. Sit back, relax, and enjoy the sunshine of Italy—right from your kitchen.