Description
Golden pan-seared chicken cutlets topped with a fresh tomato-basil mixture and creamy burrata cheese, finished with a drizzle of balsamic glaze.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil, divided
- 2 cups cherry tomatoes, halved
- 8 oz burrata cheese, at room temperature
- 1/4 cup fresh basil leaves, torn
- 2 tbsp balsamic glaze
- Salt and freshly ground black pepper, to taste
Instructions
- Season chicken cutlets with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan. Dredge each cutlet in flour, then egg, then breadcrumb mixture, pressing to adhere.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in batches, adding more oil as needed, until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
- In a small bowl, combine cherry tomatoes, torn basil, and a pinch of salt and pepper. Toss gently.
- To serve, place a chicken cutlet on each plate. Top with a generous spoonful of the tomato-basil mixture and half a burrata ball (about 2 oz per serving). Drizzle with balsamic glaze and serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Italian