Golden, crispy chicken cutlets layered with juicy blistered tomatoes, fragrant basil, creamy burrata, and a drizzle of sweet balsamic glaze — this Italian-inspired dish looks gourmet yet is surprisingly simple to make. Whether you’re hosting a dinner party, celebrating with family, or just want to elevate a weeknight dinner, these chicken cutlets will wow everyone at the table.
Why You’ll Love This Recipe
✨ Big Italian flavors – Crispy chicken, fresh basil, ripe tomatoes, and rich burrata come together in perfect balance.
✨ Impressive but easy – Looks like fine dining but comes together in under an hour.
✨ Versatile pairing – Serve with pasta, salad, or crusty bread for a complete Italian meal.
Ingredients
For the Chicken Cutlets
- 4 boneless chicken breasts, pounded thin
- ½ cup all-purpose flour
- 3 large eggs, whisked
- 1 ½ cups Italian-style panko breadcrumbs
- Salt and freshly ground black pepper
- Neutral oil (vegetable or canola) for shallow frying
For the Tomato Basil Topping
- 2 cups cherry tomatoes
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ¼ cup dry white wine
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 ½ cups fresh basil leaves, thinly sliced (chiffonade)
For Serving
- 1 ball burrata, torn into pieces
- 2 tbsp balsamic glaze
Step-by-Step Instructions
1. Prepare the Chicken
- Place each chicken breast between sheets of plastic wrap and pound to an even thickness.
- Season both sides generously with salt and pepper.
2. Bread the Cutlets
- Set up a breading station with three shallow bowls: flour, beaten eggs, and breadcrumbs.
- Dredge each cutlet in flour (shake off excess), dip into eggs, then coat in breadcrumbs.
3. Fry the Cutlets
- Heat oil in a skillet to about 325°F.
- Fry chicken for 2–3 minutes per side, until golden brown and crispy.
- Transfer to a paper towel–lined plate to drain.
4. Make the Tomato Basil Topping
- In the same skillet, warm olive oil over medium heat.
- Add cherry tomatoes and cook until blistered, about 5 minutes.
- Stir in garlic and salt; cook for 1 minute.
- Deglaze with white wine, scraping up browned bits, and simmer 1–2 minutes.
- Transfer to a bowl and stir in basil, lemon juice, and zest.
5. Assemble and Serve
- Arrange chicken cutlets on a platter or plates.
- Spoon the tomato-basil mixture over each cutlet.
- Top with torn burrata.
- Finish with a drizzle of balsamic glaze.
Serving Suggestions
- Pair with arugula salad dressed in olive oil and lemon.
- Serve alongside garlic bread or pasta aglio e olio.
- Enjoy with a crisp white wine or sparkling water with lemon.
Tips for Success
✔ Pound chicken evenly for consistent cooking.
✔ Use fresh basil and burrata for the best flavor.
✔ Don’t skip deglazing — it adds depth to the tomato topping.
FAQs
Can I bake the chicken instead of frying?
Yes! Bake breaded cutlets at 400°F on a wire rack over a sheet pan for 20–25 minutes until golden and cooked through.
What if I don’t have burrata?
Fresh mozzarella or ricotta are great substitutes.
Can I make it ahead?
Yes — bread the chicken up to 24 hours in advance and refrigerate. The tomato topping can be prepped earlier and gently reheated.
Recipe Card
Italian Basil Chicken Cutlets with Tomato and Burrata Topping
Serves 4 | Total Time: 50 minutes | Calories: ~590 per serving
Ingredients
- 4 chicken breasts, pounded thin
- ½ cup flour
- 3 eggs, whisked
- 1 ½ cups Italian-style panko
- Salt & pepper
- Oil for frying
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ¼ cup dry white wine
- 1 tsp lemon juice + zest
- 1 ½ cups fresh basil, sliced
- 1 burrata ball, torn
- 2 tbsp balsamic glaze
Instructions
- Pound chicken, season, then dredge in flour, egg, and breadcrumbs.
- Fry cutlets 2–3 minutes per side until golden. Drain.
- In the same skillet, blister tomatoes, add garlic and wine, then stir in basil, lemon juice, and zest.
- Plate chicken, spoon topping over, add burrata, and drizzle with balsamic glaze.