This is a show-stopping dish that brings together crispy, golden chicken cutlets topped with a fresh tomato-basil mixture, luscious burrata, and a touch of balsamic glaze. It’s perfect for a dinner party, a family get-together, or even a weeknight meal when you want something that feels both elegant and comforting. This recipe celebrates the beauty of simple Italian flavors and contrasting textures — crunchy chicken, creamy burrata, and juicy tomatoes. Here’s how to bring this restaurant-worthy dish to life in your own kitchen.
Ingredients
Chicken Cutlets
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Chicken Breasts: Pound them thin for even cooking and a tender, juicy bite.
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Eggs, Flour, and Breadcrumbs: The essential breading trio that creates a crisp, golden crust.
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Italian-Style Panko Breadcrumbs: Provide extra crunch with a touch of Italian seasoning.
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Seasoning: A simple blend of salt and freshly ground black pepper brings out the flavor.
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Oil: Choose a neutral oil like vegetable or canola for perfectly fried cutlets.
Ingredients
Tomato Basil Topping
- Cherry Tomatoes: Their natural sweetness complements the tang of the balsamic glaze.
- Fresh Basil: The soul of Italian cooking — adds fragrance and freshness.
- Olive Oil: Use high-quality extra virgin olive oil for rich, authentic flavor.
- Garlic: Minced garlic infuses the topping with a savory depth and gentle heat.
- White Wine: Deglazes the pan and adds a light, tangy complexity.
- Lemon Juice and Zest: Lifts the dish with a bright citrus note.
- Kosher Salt: Brings all the flavors together and enhances the overall balance.
Instructions
1. Prepare the Chicken Cutlets
Place each chicken breast between two sheets of plastic wrap and gently pound them with a meat mallet until they’re an even thickness. This helps the chicken cook uniformly while keeping it tender and juicy. After flattening, season both sides generously with kosher salt and freshly ground black pepper.
2. Bread the Chicken
Set up a simple breading station with three shallow bowls:
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One filled with all-purpose flour.
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One with beaten eggs.
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One with Italian-style panko breadcrumbs.
Dredge each chicken cutlet in the flour, shaking off the excess. Then dip it into the egg mixture, coating it completely. Finally, press the cutlet firmly into the breadcrumbs, ensuring an even layer for maximum crispiness.
3. Fry the Cutlets
Heat a generous layer of oil in a cast-iron skillet to about 325°F. Shallow-fry the cutlets for 2–3 minutes per side, or until they’re beautifully golden and crisp. Transfer them to a paper towel–lined plate to drain any excess oil before serving.
Making the Tomato Basil Topping
1. Blister the Tomatoes
In the same skillet, heat a drizzle of olive oil over medium heat. Add the cherry tomatoes and cook for about 5 minutes, stirring occasionally, until they blister and start to soften. The light charring gives the topping a subtle smoky flavor and rich depth.
2. Infuse the Garlic
Stir in the minced garlic and a pinch of kosher salt. Cook for about 1 minute, just until the garlic becomes fragrant — avoid browning it to keep the flavor mild and aromatic.
3. Deglaze with White Wine
Pour in the dry white wine to deglaze the pan, scraping up any flavorful browned bits with a wooden spoon. Let it simmer for 1–2 minutes to reduce slightly and concentrate the flavor.
4. Add Freshness
Move the tomato mixture into a bowl and gently fold in the sliced basil, lemon juice, and lemon zest. This creates a bright, fragrant topping that pairs beautifully with the crispy chicken cutlets.
Assembling the Dish
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Place the crispy chicken cutlets on a large serving platter or on individual plates.
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Spoon the tomato-basil mixture generously over the cutlets.
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Scatter torn pieces of burrata on top, allowing the creamy cheese to soften slightly over the warm tomatoes.
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Drizzle with balsamic glaze to add a tangy-sweet finishing touch.