Mediterranean Italian Basil Chicken Cutlets with Tomato and Feta Topping
Time: 35 minutes
Serves: 4
This Mediterranean Italian Basil Chicken Cutlets recipe brings together golden, crispy chicken and a fresh tomato-feta topping that’s bursting with flavor. The warm cutlets are layered with a simple mix of cherry tomatoes, feta, and basil tossed in olive oil and balsamic vinegar. The result is a dish that’s both comforting and light — perfect for weeknights or casual entertaining. It pairs beautifully with couscous, roasted potatoes, or a simple green salad.
Ingredients
For the Chicken Cutlets:
4 boneless, skinless chicken breasts (pounded thin)
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (Italian seasoned preferred)
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
3 tbsp olive oil
For the Tomato & Feta Topping:
2 cups cherry tomatoes, halved
½ cup crumbled feta cheese
2 tbsp olive oil
2 tbsp fresh basil, chopped
1 tsp balsamic vinegar
1 garlic clove, minced
Pinch of salt and pepper
Instructions
Prepare the chicken:
Place the chicken breasts between two sheets of parchment paper and gently pound them to an even ½-inch thickness. Season both sides with salt and pepper.
Set up the coating station:
Put the flour in one shallow bowl, the beaten eggs in another, and mix the breadcrumbs and Parmesan cheese in a third.
Bread the chicken:
Dredge each chicken breast in flour (shake off the excess), dip it into the beaten egg, then press it firmly into the breadcrumb mixture to coat evenly.
Cook the cutlets:
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken cutlets for about 4–5 minutes per side, until golden brown and cooked through. Transfer to a plate and keep warm.
Make the tomato and feta topping:
In a medium bowl, combine the halved cherry tomatoes, feta cheese, olive oil, basil, balsamic vinegar, garlic, salt, and pepper. Toss gently to coat everything evenly.
Assemble and serve:
Spoon the tomato-feta mixture over the warm chicken cutlets. Garnish with extra basil if desired. Serve immediately.
Tips & Variations
Getting the Chicken Perfectly Crispy
Pound the chicken to an even thickness so it cooks evenly and crisps up properly. About ½ inch thick is ideal.
Use Italian-seasoned breadcrumbs for extra flavor, but you can mix plain breadcrumbs with oregano, basil, and garlic powder if you prefer to season them yourself.
After breading, let the chicken rest for 5–10 minutes before frying. This helps the coating stick and prevents it from slipping off while cooking.
For an even crunchier texture, use panko breadcrumbs or a 50/50 mix of panko and Italian breadcrumbs.
Cooking Tips
Don’t overcrowd the skillet — cook in batches if needed to keep the oil temperature steady.
Use medium heat so the outside browns evenly without burning before the inside is cooked through.
If you prefer baking, arrange the breaded cutlets on a greased baking sheet and bake at 400°F (200°C) for 18–20 minutes, flipping halfway.
Tomato & Feta Topping Tips
Use ripe, sweet cherry tomatoes for the best flavor. Grape tomatoes also work well.
Let the tomato mixture sit for 5–10 minutes before serving so the flavors meld together.
If you like a little heat, add a pinch of crushed red pepper flakes to the topping.
Try marinated feta or add a touch of lemon zest for a brighter, more Mediterranean flavor.
Flavor Variations
Swap basil for fresh oregano or parsley for a different herbal note.
Add chopped Kalamata olives or roasted red peppers for extra depth and saltiness.
Drizzle with a little balsamic glaze or honey before serving for a sweet-savory balance.
For a creamier twist, add a spoonful of Greek yogurt or tzatziki on the side.
Serving Ideas
Serve the cutlets over lemon rice, couscous, or quinoa to soak up the tomato juices.
Pair with roasted vegetables like zucchini, bell peppers, or asparagus for a complete meal.
Slice the chicken and serve it over mixed greens with the tomato-feta mix as a warm salad.
Make-Ahead Tips
Bread the chicken ahead of time and store in the fridge for up to 12 hours before cooking.
The tomato-feta topping can be made a few hours in advance; just add the basil right before serving to keep it fresh.
Reheat leftover chicken in the oven at 350°F (175°C) until crisp again — avoid microwaving to prevent sogginess.
Q&A
Q: Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work well. They are juicier and slightly more forgiving but may need an extra minute or two of cooking. Pound them evenly for consistent thickness.
Q: Can this recipe be made gluten-free?
Absolutely. Use gluten-free breadcrumbs and almond flour or another gluten-free flour instead of all-purpose flour.
Q: Can I prepare this ahead of time?
You can bread the chicken up to 12 hours in advance and keep it refrigerated. The tomato-feta topping can also be made a few hours ahead — just add the fresh basil right before serving.
Q: How can I make this lighter?
Bake the breaded chicken instead of frying, use less olive oil, or serve the tomato-feta topping on the side. Pairing with a green salad or roasted vegetables keeps the meal light and balanced.
Q: What are good side dishes for this recipe?
Lemon rice, couscous, roasted potatoes, quinoa, or a fresh green salad all pair nicely. Grilled vegetables like zucchini, bell peppers, or asparagus also complement the flavors.
Nutrition
(Per serving – based on 4 servings)
Calories: ~420
Protein: 42g
Fat: 20g
Carbohydrates: 16g
Fiber: 2g
Sugar: 3g
Sodium: 670mg
(Values may vary depending on the brand of feta, breadcrumbs, and olive oil used.)
Conclusion
Mediterranean Italian Basil Chicken Cutlets with Tomato and Feta Topping are a bright, flavorful dish that balances crisp, golden chicken with a fresh, tangy, and herbaceous topping. The combination of cherry tomatoes, feta, balsamic, and basil elevates a simple cutlet into a vibrant Mediterranean meal. This recipe is easy enough for weeknight dinners yet elegant enough to serve guests, and it pairs well with a variety of sides for a complete, satisfying meal.