Description
Crispy pan-seared chicken cutlets topped with fresh basil, juicy tomatoes, and creamy burrata cheese, drizzled with balsamic glaze. A light yet satisfying Italian-inspired main course.
Ingredients
- 4 boneless, skinless chicken breast cutlets (about 1.5 lbs total)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil, for frying
- 2 cups cherry tomatoes, halved
- 8 oz fresh burrata cheese, torn into pieces
- 1/4 cup fresh basil leaves, thinly sliced
- 2 tablespoons balsamic glaze
- Flaky sea salt, for garnish
Instructions
- Pound the chicken cutlets to an even thickness (about 1/2 inch) and pat dry with paper towels.
- Set up a breading station: place flour in a shallow dish, beaten eggs in a second dish, and mix together breadcrumbs, Parmesan, garlic powder, salt, and pepper in a third dish.
- Dredge each cutlet in flour, shaking off excess, then dip in egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.
- Heat olive oil in a large skillet over medium heat. Working in batches, fry cutlets for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Drain on paper towels.
- Arrange the cutlets on a serving platter. Top each with halved cherry tomatoes, torn burrata, and a generous sprinkle of fresh basil.
- Drizzle with balsamic glaze and finish with a pinch of flaky sea salt. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Italian