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.
Ingredients
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4 boneless, skinless chicken breasts (6–8 oz each)
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Salt and freshly ground black pepper
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½ cup all-purpose flour
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2 eggs, beaten
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1 cup fine dry breadcrumbs (Italian style or plain)
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2 tbsp olive oil
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2 tbsp unsalted butter
Tomato & Basil Topping:
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2 cups cherry tomatoes, halved
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1 cup ripe plum tomatoes, diced
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1 small red onion, finely chopped
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2 cloves garlic, minced
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¼ cup fresh basil leaves, chiffonade
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1 tbsp extra-virgin olive oil
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1 tsp balsamic vinegar (optional)
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Salt and pepper to taste
Finishing:
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8 oz burrata cheese (split into 4 portions)
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Fresh basil leaves for garnish
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Drizzle of extra-virgin olive oil
Instructions
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Place chicken breasts between parchment or plastic wrap and pound to ½-inch thickness. Season with salt and pepper.
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Set up three shallow dishes: one with flour, one with beaten eggs, one with breadcrumbs.
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Dredge each cutlet in flour, dip in egg, and coat with breadcrumbs.
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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.
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In a bowl, mix cherry tomatoes, plum tomatoes, onion, garlic, basil, olive oil, vinegar, salt, and pepper. Let sit for 5–10 minutes.
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Place chicken cutlets on serving plates. Spoon tomato-basil mixture over each.
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Add burrata cheese on top, drizzle with olive oil, and garnish with fresh basil leaves before serving.
Notes
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For a lighter version, grill the chicken instead of pan-frying.
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Substitute fresh mozzarella if burrata is unavailable.
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Adjust acidity in the topping with lemon juice if desired.
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Best served immediately for crispy chicken texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes