Italian Basil Chicken Cutlets with Tomato and Burrata Topping
This dish brings together tender, pan-seared basil-marinated chicken cutlets topped with creamy burrata and a fresh, garlicky tomato-basil topping. It’s elegant, quick to make, and bursting with Italian summer flavors — perfect with a side of greens, pasta, or crusty bread.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2–3
Ingredients
For the Chicken Cutlets:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
1 tbsp chopped fresh basil
½ tsp oregano
Salt and black pepper, to taste
1 tbsp flour
For the Tomato Topping:
1 cup cherry tomatoes, halved
1 tbsp olive oil
1 small garlic clove, minced
1 tbsp balsamic glaze or vinegar
Salt and black pepper, to taste
2 tbsp chopped fresh basil
For Serving:
1 fresh burrata ball (about 4 oz / 115 g), torn into pieces
Extra fresh basil leaves, for garnish
Drizzle of olive oil or balsamic glaze
Instructions
Step 1: Prepare the Chicken
Slice chicken breasts in half horizontally to make thin cutlets.
In a bowl, combine olive oil, lemon juice, garlic, basil, oregano, salt, and pepper.
Coat chicken in marinade and let rest for 15–20 minutes (or up to 4 hours in the fridge).
Step 2: Cook the Chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Lightly dredge chicken in flour (optional — gives a golden crust).
Cook for 3–4 minutes per side, until golden brown and cooked through.
Remove and set aside on a plate; cover lightly to keep warm.
Step 3: Make the Tomato-Basil Topping
In the same skillet, add 1 tbsp olive oil and garlic; saute for 30 seconds.
Add tomatoes, salt, and pepper. Cook for 3–5 minutes, until tomatoes soften and begin to blister.
Stir in balsamic glaze (if using) and chopped basil. Remove from heat.
Step 4: Assemble the Dish
Place the chicken cutlets on a serving plate.
Spoon the warm tomato-basil mixture on top of each piece.
Tear burrata over the tomatoes.
Finish with a drizzle of olive oil (or balsamic glaze) and extra basil leaves.
Tips
If burrata isn’t available, use fresh mozzarella or ricotta.
Don’t overcook the burrata — it should stay creamy and cool against the warm tomatoes.
Add a pinch of chili flakes if you like a mild kick.
Serve with a side of arugula salad, pasta, or roasted vegetables.
Frequently Asked Questions
Q: Can I make this dish ahead of time?
You can prep and marinate the chicken in advance, but cook the cutlets and assemble with burrata right before serving for the best texture.
Q: Can I bake the chicken instead of pan-searing?
Yes! Bake at 400°F (200°C) for 15–18 minutes, then top with tomatoes and burrata afterward.
Q: What if I don’t have burrata?
Substitute fresh mozzarella, whipped ricotta, or even a dollop of Greek yogurt for a lighter version.
Nutritional Information
Calories: 420 kcal
Protein: 38 g
Fat: 23 g
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 4 g