Italian Basil Chicken Cutlets with Cherry Tomatoes and Burrata Topping
Tender, crispy pan-seared chicken cutlets are topped with a warm, juicy basil-garlic cherry tomato mixture and finished with creamy burrata cheese and a drizzle of balsamic glaze. A restaurant-worthy dish you can make in under 40 minutes!
Prep time: 15 minutes
Cook time: 25 minutes
Total: 40 minutes
Servings:2–3
Ingredients
For the Chicken Cutlets:
2 chicken breasts, sliced horizontally into thin cutlets
½ cup all-purpose flour (or gluten-free flour)
2 eggs, beaten
¾ cup breadcrumbs
½ cup grated Parmesan cheese
Salt & pepper, to taste
½ tsp garlic powder
2 tbsp olive oil, for pan-frying
For the Cherry Tomato Basil Topping:
1 ½ cups cherry or grape tomatoes, halved
2 tbsp olive oil
2 cloves garlic, minced
¼ tsp red pepper flakes
Salt & pepper, to taste
¼ cup fresh basil, chopped or torn
For Serving:
1 large ball of burrata cheese (or 2 small ones)
Drizzle of balsamic glaze or reduction
Extra fresh basil leaves for garnish
Optional: Lemon wedges for a light finish
Instructions
1. Prepare the Chicken
Season chicken cutlets with salt, pepper, and garlic powder.
Set up 3 shallow bowls:
1️⃣ Flour
2️⃣ Beaten eggs
3️⃣ Breadcrumbs mixed with Parmesan
Dredge each cutlet in flour, dip in egg, then coat with the breadcrumb-Parmesan mixture.
2. Pan-Fry the Chicken
Heat olive oil in a large skillet over medium heat.
Cook chicken cutlets 3–4 minutes per side, until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
3. Make the Tomato Basil Topping
In the same skillet, add olive oil and garlic. Saute for 30 seconds until fragrant.
Add tomatoes, salt, pepper, and red pepper flakes (if using).
Cook 5–7 minutes, until tomatoes soften and release their juices.
Stir in fresh basil just before removing from heat.
4. Assemble the Dish
Place crispy chicken cutlets on plates or a serving platter.
Spoon warm cherry tomato mixture over the top.
Tear burrata into pieces and place over the tomatoes.
Drizzle with balsamic glaze and top with extra basil leaves.
Serve warm!
Chef’s Tips
For extra crunch: Use panko breadcrumbs.
No burrata? Use fresh mozzarella or ricotta instead.
Want it lighter? Grill the chicken instead of pan-frying.
Perfect pairing: Serve with orzo, couscous, or garlic roasted potatoes.
Serving Suggestions
Pair with:
A side of arugula salad with lemon vinaigrette
Toasted ciabatta or focaccia to soak up the juices
A chilled glass of Pinot Grigio or sparkling water with lemon
Frequently Asked Questions
Q1: Can I bake the chicken instead of frying?
Yes — bake at 400°F (200°C) for 18–20 minutes, flipping halfway, until golden and crisp.
Q2: How do I store leftovers?
Keep components separate. Reheat chicken in the oven and top with fresh tomatoes and burrata before serving.
Q3: Can I add veggies?
Definitely — sauteed zucchini, spinach, or roasted bell peppers go perfectly with this dish.
Nutritional Information
Calories: 580 kcal
Protein: 45 g
Fat: 30 g
Carbs: 28 g
Fiber: 3 g