Italian Basil Chicken Cutlets with Pesto and Burrata Topping
This dish features tender, crispy pan-seared chicken cutlets layered with fresh basil pesto and buttery burrata cheese. Finished with a drizzle of olive oil, balsamic glaze, and a sprinkle of basil — it’s a restaurant-style Italian meal that takes under 40 minutes from start to finish.
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
Salt & pepper, to taste
½ tsp garlic powder
½ cup all-purpose flour
2 eggs, beaten
¾ cup Italian breadcrumbs
½ cup grated Parmesan cheese
2 tbsp olive oil, for frying
For the Pesto Sauce:
2 cups fresh basil leaves
2 tbsp pine nuts
1 clove garlic
¼ cup Parmesan cheese, grated
¼ cup olive oil
1 tsp lemon juice
Pinch of salt & pepper
For the Topping:
1 large ball of burrata (or 2 small ones)
Fresh basil leaves, for garnish
Drizzle of extra virgin olive oil
Optional: balsamic glaze or roasted cherry tomatoes on top
Instructions
1. Make the Pesto (if homemade)
In a food processor, blend basil, pine nuts, garlic, Parmesan, and lemon juice.
Slowly stream in olive oil until smooth and creamy.
Season with salt and pepper to taste. Set aside.
2. Prepare the Chicken
Season chicken cutlets with salt, pepper, and garlic powder.
Set up 3 shallow bowls:
1️⃣ Flour
2️⃣ Beaten eggs
3️⃣ Breadcrumbs + Parmesan mix
Dredge each cutlet in flour, dip in egg, then coat in breadcrumb mixture.
3. Cook the Chicken
Heat olive oil in a skillet over medium heat.
Pan-fry chicken cutlets 3–4 minutes per side, until golden and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
4. Assemble the Dish
Place cooked cutlets on a serving platter.
Spoon a generous layer of basil pesto over each cutlet.
Tear burrata into pieces and place on top.
Drizzle with olive oil and/or balsamic glaze.
Garnish with fresh basil leaves and serve warm.
Optional Add-Ons
Roasted cherry tomatoes: Toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for 15 minutes. Add them on top for sweetness and color.
Crispy prosciutto: Bake prosciutto slices at 375°F (190°C) for 8–10 minutes and crumble over the dish.
Side pairing: Serve with lemon orzo, buttered spaghetti, or a simple arugula salad with balsamic vinaigrette.
Chef’s Tips
Make it lighter: Grill or air-fry the chicken instead of frying.
Extra creamy: Drizzle warm pesto sauce over burrata to melt it slightly.
For a full meal: Add roasted vegetables (zucchini, bell peppers, or asparagus) to the plate.
Upgrade with flavor: Add a squeeze of lemon juice before serving for brightness.
Frequently Asked Questions
Q1: Can I use mozzarella instead of burrata?
Yes — use fresh mozzarella slices, though burrata gives a creamier texture.
Q2: Can I bake the chicken instead of frying?
Yes, bake at 400°F (200°C) for 18–20 minutes, flipping halfway through.
Q3: How do I store leftovers?
Store chicken and pesto separately in the fridge for up to 3 days. Add burrata fresh before serving.
Nutritional Information
Calories: 600 kcal
Protein: 46 g
Fat: 34 g
Carbs: 22 g
Fiber: 2 g