Description
Juicy chicken cutlets pan-seared with garlic and fresh basil, topped with a vibrant tomato salad and creamy burrata cheese for a simple yet elegant Italian-inspired meal.
Ingredients
- 4 boneless, skinless chicken cutlets (about 1.5 lbs)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped, plus more for garnish
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 2 cups cherry tomatoes, halved
- 8 oz burrata cheese
- 2 tbsp balsamic glaze
- Extra virgin olive oil for drizzling
Instructions
- Pound chicken cutlets to an even 1/2-inch thickness using a meat mallet or rolling pin.
- Set up a breading station: place flour in one shallow dish, beaten eggs in another, and mix panko, Parmesan, chopped basil, garlic, salt, and pepper in a third dish.
- Dredge each cutlet in flour, dip in egg, then coat thoroughly in the panko mixture, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat. Cook cutlets for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate.
- In a bowl, toss cherry tomatoes with a pinch of salt and a drizzle of olive oil.
- Place chicken cutlets on serving plates, top each with a portion of burrata cheese and the tomato mixture. Drizzle with balsamic glaze and extra olive oil, garnish with fresh basil leaves.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian