Description
This Italian Basil Chicken Cutlets recipe features crispy, golden-brown chicken breasts topped with a vibrant tomato and fresh basil mixture, creamy burrata, and a drizzle of balsamic glaze. Perfectly balanced with bright lemon notes and garlic, this dish combines textures and flavors for a deliciously satisfying meal that’s ideal for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken Cutlets
- 4 chicken breasts, pounded thin
- 3 eggs, whisked
- ½ cup all-purpose flour
- 1½ cups Italian-style panko breadcrumbs
- Salt and freshly ground black pepper, to taste
- Oil for shallow frying
Tomato and Basil Topping
- 2 cups cherry tomatoes
- 1½ cups fresh basil leaves, sliced into thin strips (chiffonade)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ¼ cup dry white wine
- 1 tsp lemon juice
- 1 tsp lemon zest
Finishing
- 1 burrata, torn into pieces
- 2 tbsp balsamic glaze
Instructions
- Prepare Chicken Cutlets: Place each chicken breast between plastic wrap and use a meat mallet to pound them to an even thin thickness. Season both sides with kosher salt and freshly ground black pepper to enhance flavor.
- Coat Chicken: Set up a breading station with three bowls: one with all-purpose flour, one with whisked eggs, and one with Italian-style panko breadcrumbs. Dredge each chicken cutlet first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs.
- Fry Chicken: Heat oil in a cast-iron skillet over medium heat until it reaches about 325°F (160°C). Fry each breaded cutlet for 2 to 3 minutes per side until golden brown and crispy. Remove fried cutlets and drain them on paper towels to remove excess oil.
- Prepare Tomato Basil Mixture: In the same skillet, heat 2 tablespoons olive oil over medium heat. Add cherry tomatoes and cook for 5 minutes until they blister. Stir in minced garlic and kosher salt, cooking for an additional minute until fragrant. Deglaze the pan with ¼ cup dry white wine, stirring to combine flavors. Remove from heat and mix in fresh basil chiffonade, lemon juice, and lemon zest.
- Assemble the Dish: Arrange the crispy chicken cutlets on a serving plate. Spoon the tomato and basil mixture evenly over the chicken. Top with torn pieces of burrata cheese and finish with a drizzle of balsamic glaze for a touch of sweetness and acidity.
Notes
- Thinly pounding the chicken breasts ensures even cooking and a tender texture.
- Using Italian-style panko breadcrumbs provides a crispier crust compared to regular breadcrumbs.
- Maintain oil temperature at around 325°F to avoid burning or undercooking the cutlets.
- Burrata is best served fresh to maintain its creamy texture; add it just before serving.
- Balsamic glaze adds a sweet tang; if unavailable, reduce balsamic vinegar to a syrupy consistency as a substitute.
