Description
Crispy pan-fried chicken cutlets topped with fresh tomatoes, creamy burrata, and fragrant basil. A simple yet elegant dish bursting with Italian flavors.
Ingredients
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup freshly 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 large ripe tomatoes, diced
- 8 ounces burrata cheese, torn into pieces
- 1/4 cup fresh basil leaves, chiffonade
- 2 tablespoons balsamic glaze
- Salt and pepper to taste (for tomatoes)
Instructions
- In a shallow dish, combine flour with a pinch of salt and pepper. In a second shallow dish, beat the eggs. In a third shallow dish, mix breadcrumbs, Parmesan, garlic powder, salt, and pepper.
- Dredge each chicken cutlet first in flour, shaking off excess, then dip in egg, and finally coat with breadcrumb mixture, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat. Fry cutlets in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
- In a small bowl, toss diced tomatoes with a pinch of salt and pepper.
- Arrange chicken cutlets on a serving platter. Top evenly with tomatoes and torn burrata. Drizzle with balsamic glaze and sprinkle with fresh basil.
- Serve immediately while the burrata is still creamy.
Notes
You can customize the seasonings to taste. For extra crunch, use panko breadcrumbs instead of Italian seasoned.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Italian