Description
Crispy, golden chicken cutlets topped with blistered cherry tomatoes, fresh basil, creamy burrata, and a sweet balsamic glaze for an elegant Italian-inspired skillet dinner.
Ingredients
Scale
- 4 chicken breasts, pounded thin
- 3 eggs, whisked
- 1/2 cup all-purpose flour
- 1 1/2 cups Italian-style panko breadcrumbs
- Salt and freshly ground black pepper, to taste
- Oil for shallow frying
- 2 cups cherry tomatoes
- 1 1/2 cups fresh basil leaves, chiffonade
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 cup dry white wine
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 burrata, torn into pieces
- 2 tbsp balsamic glaze
Instructions
- Pound chicken breasts evenly between plastic wrap. Season with salt and pepper.
- Set up a breading station: one bowl each of flour, whisked eggs, and Italian-style panko.
- Coat chicken in flour, dip in egg, then dredge in panko, pressing gently to adhere.
- Heat oil in a skillet to 325°F. Fry cutlets 2–3 minutes per side until golden and cooked through.
- Transfer fried cutlets to paper towels to drain.
- In the same pan, heat olive oil and cook cherry tomatoes until blistered, about 5 minutes.
- Add garlic and kosher salt; cook 1 more minute. Deglaze with white wine and cook briefly.
- Stir in basil, lemon juice, and lemon zest. Toss to combine and remove from heat.
- Top crispy chicken cutlets with the tomato mixture, torn burrata, and balsamic glaze.
- Serve warm immediately with your favorite side dish.
Notes
- For extra crunch, double-dip cutlets in egg and panko.
- Swap burrata for mozzarella or whipped ricotta if needed.
- Chicken thighs can be used in place of breasts.
- To reheat, use an oven or air fryer to retain crispiness.
- Add red pepper flakes to the tomato mix for gentle heat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet with topping (1/4 recipe)
- Calories: 725
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 220 mg