Italian Basil Chicken Cutlets
This crispy chicken cutlet recipe with burrata, cherry tomatoes, and balsamic glaze is a perfect weeknight Italian dinner. Ready in 30 minutes and full of flavor!
Equipment
- Large skillet (for frying)
- Meat mallet or rolling pin (for pounding chicken)
- Two shallow bowls (for egg and breadcrumb mixtures)
- Whisk or fork (for eggs)
- Tongs (for frying)
- Paper towel-lined plate (for draining)
- Serving platter
- Knife and cutting board (for tomatoes and basil)
- Measuring cups and spoons
Ingredients
- 4 boneless skinless chicken breasts, pounded thin
- 2 large eggs
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 3 tbsp olive oil for frying
- 1½ cups cherry tomatoes halved
- 1 tbsp balsamic glaze
- 1 cup fresh basil leaves chopped
- 🧀 2 balls of fresh burrata cheese
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a shallow bowl, whisk the eggs. In another, combine the breadcrumbs and Parmesan.
- Dip each chicken breast into the eggs, then coat with the breadcrumb mixture.
- Heat olive oil in a skillet over medium heat. Fry chicken cutlets for 4–5 minutes per side until golden and cooked through. Set aside on a paper towel-lined plate.
- Arrange cutlets on a serving platter. Top with torn burrata, halved cherry tomatoes, and chopped basil. Drizzle with balsamic glaze just before serving.
