Mediterranean Italian Basil Chicken Cutlets with Pesto and Burrata Topping

Time: 35 minutes
Serves: 4

This Mediterranean Italian Basil Chicken Cutlets recipe is a beautiful mix of crisp, golden chicken layered with creamy burrata and fresh basil pesto. Each bite delivers a balance of crunchy texture, melted cheese, and bright herby flavor. It’s simple enough for a weeknight dinner yet elegant enough to serve guests. Pair it with a side of roasted vegetables, lemon orzo, or a light salad for a complete Mediterranean-style meal.

Ingredients

4 boneless, skinless chicken breasts

½ cup flour

1 egg, beaten

1 cup Italian-seasoned breadcrumbs

½ cup grated Parmesan cheese

2 tbsp olive oil

4 oz burrata cheese

3 tbsp basil pesto

Salt & black pepper to taste

Optional: fresh basil leaves for garnish

Instructions

Prepare the chicken:
Place the chicken breasts between two sheets of parchment paper and pound them lightly with a meat mallet or rolling pin until about ½-inch thick. Season both sides with salt and pepper.

Set up the coating station:
Place the flour in one shallow dish, the beaten egg in another, and a mix of breadcrumbs and Parmesan in a third.

Coat the cutlets:
Dredge each chicken breast in flour, shaking off any excess. Dip in the egg, then press firmly into the breadcrumb-Parmesan mixture until evenly coated.

Cook the chicken:
Heat the olive oil in a large skillet over medium heat. Add the chicken cutlets and cook for 4–5 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F or 74°C). Transfer to a plate and keep warm.

Add the toppings:
Spread about a tablespoon of basil pesto over each cutlet while still warm. Tear the burrata into pieces and place on top of the pesto. Let the warmth of the chicken slightly melt the burrata.

Garnish and serve:
Finish with a sprinkle of black pepper and fresh basil leaves if desired. Serve immediately with your favorite sides.

Serving Ideas

Drizzle with extra virgin olive oil and a squeeze of lemon before serving.

Pair with a tomato and arugula salad or roasted zucchini.

Serve over a bed of creamy polenta or light pasta tossed in olive oil and garlic.

Tips & Variations

Perfectly Crispy Cutlets

Use thin chicken breasts for even cooking and better crispiness. If they’re too thick, they’ll brown too fast on the outside while staying undercooked inside.

Don’t skip the flour step — it helps the egg stick to the chicken, which in turn helps the breadcrumbs adhere evenly.

Let the breaded chicken rest for 5–10 minutes before frying. This helps the coating set and prevents it from falling off during cooking.

Cooking Tips

Use medium heat so the coating turns golden without burning.

If your skillet is small, cook in batches rather than crowding the pan — crowded chicken steams instead of crisping.

For a lighter version, bake the cutlets on a greased sheet at 400°F (200°C) for 18–20 minutes, flipping halfway.

Cheese and Pesto Tips

Burrata: If burrata isn’t available, substitute fresh mozzarella or stracciatella for a similar creamy texture.

Pesto: Use homemade basil pesto for best flavor, but a good-quality jarred version works too. You can also try sun-dried tomato pesto or arugula pesto for a twist.

Flavor Variations

Add a dash of crushed red pepper flakes to the breadcrumbs for mild heat.

Mix a bit of lemon zest into the breadcrumbs or pesto for brightness.

Add a few cherry tomato halves on top before serving for a burst of freshness.

Serving Variations

Serve the chicken over a bed of arugula dressed with olive oil and lemon juice for a light, refreshing touch.

Turn it into a sandwich or ciabatta melt — layer the cutlet, pesto, burrata, and arugula inside toasted bread.

For a heartier meal, serve alongside pasta aglio e olio or roasted potatoes with herbs.

Make-Ahead Tips

Bread the chicken and refrigerate (uncooked) up to 12 hours ahead for faster prep at mealtime.

Reheat leftovers in the oven at 350°F (175°C) until warmed through to keep the coating crisp. Avoid microwaving; it softens the crust.

Q&A

Q: Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work great. They’re slightly juicier, though they may take a few minutes longer to cook through. Pound them evenly for best results.

Q: What’s the best way to make homemade pesto?
Blend together fresh basil leaves, pine nuts (or walnuts), grated Parmesan, garlic, lemon juice, and olive oil until smooth. Adjust the salt and lemon to taste.

Q: Can this be made gluten-free?
Absolutely. Use gluten-free breadcrumbs and rice flour or almond flour in place of regular flour. The texture will still be crisp and golden.

Q: How can I make this dish lighter?
Bake the cutlets instead of frying, use less cheese, and serve them with a large salad or grilled vegetables. You’ll still get great flavor with fewer calories.

Q: What sides go best with this recipe?
Try serving it with lemon orzo, a tomato-basil salad, roasted asparagus, or Mediterranean couscous. The fresh sides balance the richness of the burrata and pesto.

Nutrition

(Per serving – based on 4 servings)

Calories: ~460

Protein: 45g

Fat: 22g

Carbohydrates: 18g

Fiber: 1g

Sugar: 1g

Sodium: 680mg

(Values may vary depending on the brand of pesto, cheese, and breadcrumbs used.)

Conclusion

Mediterranean Italian Basil Chicken Cutlets with Pesto and Burrata Topping is a perfect mix of texture and flavor — crispy on the outside, creamy and aromatic on top. The combination of golden breadcrumbs, rich burrata, and fresh basil pesto brings classic Italian comfort with a Mediterranean flair. Whether served as a main course or part of a special dinner, this dish delivers restaurant-quality flavor with simple, home-style preparation.