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Italian Basil Chicken Cutlets with Tomato and Burrata Topping

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A fresh and flavorful weeknight meal featuring tender chicken cutlets topped with ripe tomatoes, fresh basil, and creamy burrata.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
  • Salt and black pepper
  • 1 cup all-purpose flour (for dredging)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (or fine breadcrumbs)
  • 3 tbsp olive oil, divided
  • 2 cups cherry tomatoes, halved or 2 medium tomatoes diced
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1 clove garlic, minced
  • 1 tbsp balsamic vinegar or lemon juice
  • 1 ball burrata (about 8 oz), torn into pieces
  • Optional: lemon wedges and extra basil for garnish

Instructions

  1. Prepare the chicken: Pat breasts dry and slice each into two cutlets if large. Season both sides with salt and pepper.
  2. Set up dredging station: Place flour in one shallow dish, beaten eggs in a second, and panko in a third. Coat each cutlet in flour, dip in egg, then press into panko.
  3. Sear the cutlets: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook cutlets 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer to a warm plate.
  4. Make the tomato topping: In the same skillet, add 1 tbsp olive oil and a touch more if needed. Add garlic and cook 30 seconds. Toss in tomatoes, a pinch of salt, and balsamic vinegar or lemon juice. Cook 2–3 minutes until tomatoes soften but keep shape. Stir in basil off the heat.
  5. Assemble: Spoon tomatoes over cutlets. Tear burrata over each piece so the creamy center melts slightly from the warm topping. Garnish with extra basil and lemon if using. Serve immediately.

Notes

For a lighter crisp, bake the breaded cutlets at 425°F (220°F) for 12–15 minutes. Store leftovers separately; they keep well for 3 days.

Nutrition

Find it online: https://recipesunfolded.com/basil-chicken-cutlets-italian-tomato-burrata-topping/

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