Italian Basil Chicken Cutlets with Tomatoes and Burrata

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Italian Basil Chicken Cutlets with Tomatoes and Burrata

Crispy, golden chicken cutlets topped with juicy marinated tomatoes, fresh basil, and creamy burrata—this dish brings the flavors of Italy straight to your plate. It’s light yet indulgent, perfect for a weeknight dinner or an elegant summer gathering.

Servings: 4

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

 Ingredients

For the Chicken Cutlets:

  • 2 large boneless, skinless chicken breasts (butterflied and pounded thin)
  • Salt and pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ cup all-purpose flour
  • 2 eggs, beaten
  • ¾ cup Italian-style breadcrumbs (or panko + 1 tsp Italian seasoning)
  • ½ cup grated Parmesan cheese
  • Olive oil, for frying

For the Tomato-Basil Topping:

  • 2 cups cherry or heirloom tomatoes, halved
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze or reduction
  • ¼ cup fresh basil, torn
  • Salt and pepper, to taste

For Finishing:

  • 2 large balls (or 4 small) burrata cheese
  • Fresh basil leaves, for garnish
  • Extra olive oil or balsamic glaze, for drizzling

 Instructions

1. Prepare the Chicken Cutlets

  • Season chicken cutlets on both sides with salt, pepper, garlic powder, and oregano.
  • Set up a breading station with three shallow bowls:
    1. Flour
    2. Beaten eggs
    3. Breadcrumbs mixed with grated Parmesan
  • Dredge each cutlet in flour, then dip in egg, and finally coat with the breadcrumb mixture. Press gently so the coating adheres well.

2. Cook the Chicken

  • Heat olive oil (about ¼ inch deep) in a large skillet over medium heat.
  • Fry chicken cutlets for 3–4 minutes per side, or until golden brown and cooked through.
  • Transfer to a paper towel-lined plate and keep warm.

3. Make the Tomato-Basil Salad

  • In a mixing bowl, toss halved tomatoes with olive oil, balsamic glaze, torn basil, salt, and pepper.
  • Let the mixture sit for 10 minutes to marinate and develop flavor.

4. Assemble the Dish

  • Place each cutlet on a serving plate.
  • Top generously with the marinated tomato-basil mixture.
  • Tear burrata gently and place on top of or next to the chicken.
  • Drizzle with more olive oil or balsamic glaze.
  • Garnish with extra basil leaves.

Tips & Variations

  • Make it lighter: Bake or air fry the chicken instead of pan-frying.
  • Perfect pairings: Serve with lemony orzo, a crisp arugula salad, or crusty bread.
  • Add a crunch: Sprinkle with toasted pine nuts or sunflower seeds just before serving.

 Nutrition (Per Serving)

  • Calories: 550
  • Protein: 43g
  • Carbohydrates: 18g
  • Fat: 35g
  • Fiber: 2g
  • Sodium: 580mg

 

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