Italian Basil Chicken Cutlets with Tomato and Burrata Topping

Italian basil chicken cutlets with tomato and burrata topping are a delightful dish perfect for a cozy dinner with family or friends, a relaxed weekend meal, or a summer evening entertaining guests. Featuring tender chicken cutlets dressed in a vibrant, herbaceous tomato and basil topping crowned with creamy burrata, this recipe evokes memories of warm Italian terraces and sun‑drenched gardens. Inspired by classic Caprese flavors and generations of Sunday family meals, this dish brings together simple, high‑quality ingredients to create something elegant yet approachable. Whether you’re craving a comforting at‑home dinner or want to impress at your next gathering, these chicken cutlets are sure to become a new favorite.

Why You’ll Love This Dish

• Bright, fresh flavors: ripe tomatoes, fragrant basil, and creamy burrata combine for a balanced and vibrant topping.

• Simple to prepare: minimal cooking steps make this recipe accessible even on busy nights.

• Light yet satisfying: lean protein from chicken, fresh produce, and just enough richness.

• Crowd‑pleasing presentation: the color contrast of red, green, and white looks stunning on the plate.

• Flexible and adaptable: easily turn it into a weeknight meal, party appetizer, or even lunch with salad and bread.

Ingredients

For the Chicken Cutlets (serves 4)

• 4 boneless, skinless chicken breasts (about 6–8 oz each)

• Salt and freshly ground black pepper

• ½ cup all‑purpose flour (for dredging)

• 2 eggs, beaten

• 1 cup fine dry breadcrumbs (Italian style or plain)

• 2 tbsp olive oil

• 2 tbsp unsalted butter

For the Tomato & Basil Topping

• 2 cups cherry tomatoes (or grape tomatoes), halved

• 1 cup ripe plum tomatoes, diced (or heirloom if available)

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

• ¼ cup fresh basil leaves, chiffonade (thin ribbons)

• 1 tbsp extra‑virgin olive oil

• 1 tsp balsamic vinegar (optional)

• Salt and pepper to taste

To Finish

• 8 oz burrata cheese (split into 4 portions)

• Additional fresh basil leaves for garnish

• Drizzle of extra‑virgin olive oil

• Crusty bread or lightly dressed arugula on the side (optional)

Equipment You’ll Need

• Meat mallet or rolling pin (for flattening chicken)

• Three shallow dishes or bowls (flour, egg, breadcrumbs)

• Large skillet (non‑stick or cast‑iron)

• Medium bowl (for topping mixture)

• Knife and cutting board

Preparation Steps

1. Prepare the Chicken Cutlets

1. Place each chicken breast between plastic wrap or parchment paper.

2. Gently pound with a meat mallet or rolling pin to about ½‑inch thickness for even cooking.

3. Season both sides with salt and pepper.

2. Set Up the Dredging Station

1. In one dish, add the flour.

2. In the second dish, beat the eggs.

3. In the third dish, place breadcrumbs.

4. Dredge each chicken cutlet first in flour (shake off excess), then dip in beaten egg, then coat thoroughly in breadcrumbs.

3. Cook the Chicken

1. Heat olive oil and butter in a large skillet over medium‑high heat.

2. Once hot and shimmering, add chicken cutlets.

3. Cook about 3–4 minutes per side, until golden brown and cooked through (internal temp approx. 165°F / 74 °C).

4. Transfer to a plate lined with paper towel to drain. Keep warm.

4. Make the Tomato & Basil Topping

1. Place halved cherry tomatoes and diced vine tomatoes in a medium bowl.

2. Add chopped onion, minced garlic, chiffonade basil, olive oil, balsamic vinegar (if using), salt and pepper.

3. Gently toss to combine. Let sit for 5–10 minutes to allow flavors to meld.

5. Assemble the Cutlets

1. Arrange chicken cutlets on serving plates.

2. Spoon generous amounts of the tomato‑basil mixture over each cutlet.

3. Place a wedge or ball of burrata on top of each.

4. Drizzle with more olive oil and garnish with extra basil leaves.

Tips for Success

• Use ripe, flavorful tomatoes: the better the tomato, the more vibrant the result. In summer, heirlooms or vine‑ripened are ideal.

• Serve burrata cold: remove from fridge just before plating so it stays creamy and doesn’t melt too fast.

• Don’t overcrowd the pan: cook chicken in batches if needed to maintain crispiness.

• Rest the chicken briefly: letting it rest for a minute off heat helps retain juices.

• Adjust acidity: if topping tastes flat, a squeeze of lemon juice or dash more vinegar lifts the flavors.

Serving Suggestions

• Light salad: arugula or mixed greens dressed in lemon and olive oil pairs beautifully.

• Crusty bread or crostini: soak up the juices from the tomato topping.

• Pasta or risotto: serve alongside simple garlic‑olive oil spaghetti or lemon‑herb risotto.

• Wine pairing: crisp Pinot Grigio, Sauvignon Blanc, or a light Italian red like Chianti complement flavors well.

Make‑Ahead & Storage

• Topping: tomatoes can be chopped and mixed up to a day ahead, covered and refrigerated. Bring to cool room temperature before using.

• Chicken: cook just before serving for best texture. If needed, cooked cutlets can be kept in a low oven (200 °F / 95 °C) for up to 15 minutes.

• Leftovers: store topping and chicken separately in airtight containers for up to 2 days in refrigerator. Reheat chicken briefly in oven or skillet to preserve crispness, then add chilled or room‑temperature topping.

Variations & Customizations

• Mozzarella instead of burrata: fresh mozzarella balls or slices make a lighter alternative.

• Grilled chicken version: brush seasoned chicken breasts with oil and grill instead of pan‑frying. Top as directed.

• Caprese‑style on crostini: slice cutlets and layer on toasted baguette slices topped with tomato mix and burrata for a party appetizer.

• Add prosciutto or pancetta: crisp small pieces of cured meat in the skillet and sprinkle over the cutlets for smoky flavor.

• Use pesto: swirl basil pesto into the tomato topping for extra herb intensity.

Nutrition Highlights

While approximate, each serving offers a balanced portion:

• Lean protein from chicken

• Vitamins from tomatoes and basil

• Healthy fats from olive oil and burrata

• Moderate calories: ideal for a main or dinner option without feeling heavy

Step‑by‑Step Summary Table

A Bit of Background Story

Growing up in a small Italian‑American household, this combination of flavors always felt like home. My grandmother would gather fresh basil from the garden, pluck sun‑ripened tomatoes from the vine, and pile them over lightly breaded chicken she’d crisp in olive oil in her old cast‑iron skillet. When burrata became more widely available in local markets, its creamy richness elevated those simple ingredients into something special. It’s a marriage of comfort and elegance—rooted in tradition, yet perfect for sharing around the modern table.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes—thinly pounded boneless thighs work beautifully and offer slightly more juiciness. Watch their cooking time, as they may finish faster.

Is burrata necessary?
No, but it’s worth it—burrata’s creamy center makes the topping more indulgent. If unavailable, fresh mozzarella is a close substitute.

Can I make this gluten‑free?
Absolutely. Substitute your favorite gluten‑free flour and breadcrumbs. Ensure other ingredients are certified gluten‑free.

Can I serve this cold or at room temperature?
Yes—the tomato topping can be served chilled or at room temperature. The chicken is best warm or at room temperature to preserve texture.

What’s the best way to reheat leftovers?
Reheat chicken in a skillet or oven so the breading stays crisp. Add cold or room‑temperature tomato topping and burrata after reheating.

Frequently Asked Questions Summary Table

Why This Recipe Works

• Contrast of textures: crisp cutlet, juicy topping, creamy cheese

• Layered flavors: sweet-tart tomato, herbal basil, rich burrata

• Balanced simplicity: easy steps, accessible ingredients, restaurant-worthy result

Italian Basil Chicken Cutlets with Tomato and Burrata Topping

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• Author: rodrigo Stone
• Total Time: 35 minutes
• Yield: 4 servings 1x

Print Recipe

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Description

A light and flavorful Italian-inspired chicken dish featuring crispy basil-seasoned cutlets topped with fresh tomato-basil salad and creamy burrata cheese. Perfect for a summer dinner or an elegant yet simple weeknight meal.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (6–8 oz each)

• Salt and freshly ground black pepper

• ½ cup all-purpose flour

• 2 eggs, beaten

• 1 cup fine dry breadcrumbs (Italian style or plain)

• 2 tbsp olive oil

• 2 tbsp unsalted butter

Tomato & Basil Topping:

• 2 cups cherry tomatoes, halved

• 1 cup ripe plum tomatoes, diced

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

• ¼ cup fresh basil leaves, chiffonade

• 1 tbsp extra-virgin olive oil

• 1 tsp balsamic vinegar (optional)

• Salt and pepper to taste

Finishing:

• 8 oz burrata cheese (split into 4 portions)

• Fresh basil leaves for garnish

• Drizzle of extra-virgin olive oil

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Instructions

• Place chicken breasts between parchment or plastic wrap and pound to ½-inch thickness. Season with salt and pepper.

• Set up three shallow dishes: one with flour, one with beaten eggs, one with breadcrumbs.

• Dredge each cutlet in flour, dip in egg, and coat with breadcrumbs.

• Heat olive oil and butter in a skillet over medium-high heat. Cook cutlets for 3–4 minutes per side until golden and cooked through. Transfer to a plate to keep warm.

• In a bowl, mix cherry tomatoes, plum tomatoes, onion, garlic, basil, olive oil, vinegar, salt, and pepper. Let sit for 5–10 minutes.

• Place chicken cutlets on serving plates. Spoon tomato-basil mixture over each.

• Add burrata cheese on top, drizzle with olive oil, and garnish with fresh basil leaves before serving.

Notes

• For a lighter version, grill the chicken instead of pan-frying.

• Substitute fresh mozzarella if burrata is unavailable.

• Adjust acidity in the topping with lemon juice if desired.

• Best served immediately for crispy chicken texture.

• Prep Time: 20 minutes
• Cook Time: 15 minutes