Italian Basil Chicken Cutlets

This crispy basil chicken cutlet dish delivers everything I crave when I want something both comforting and special. The golden chicken has a satisfying crunch while the warm tomato topping and creamy burrata add balance and depth. It is one of those meals that feels like a treat but is actually pretty easy to pull together on a weeknight.

I tried this one summer when tomatoes were overflowing from my garden and now I make it whenever burrata is on sale at the market

Ingredients

• Chicken breasts: pounded thin for fast even cooking and perfect crispiness
• Eggs: to bind the coating and help it stick
• All purpose flour: creates the base layer for the crust
• Italian style panko breadcrumbs: for extra crunch and flavor
• Salt and freshly ground black pepper: to season each layer of the dish
• Oil for frying: neutral oils like vegetable or canola are best
• Cherry tomatoes: blister quickly and add a sweet acidic contrast
• Fresh basil: chiffonade gives fresh aroma and color
• Olive oil: adds richness and helps the tomatoes cook evenly
• Garlic: builds savory depth especially when lightly browned
• Kosher salt: seasons the tomato mixture without overpowering it
• Dry white wine: deglazes the pan and brings out the sweetness in tomatoes
• Lemon juice and zest: brighten up the warm topping
• Burrata: adds a creamy decadent touch that melts slightly over the chicken
• Balsamic glaze: adds sweetness and acidity right before serving

Step-by-Step Instructions

Prep the Chicken:

Place each chicken breast between sheets of plastic wrap and gently pound to an even thickness using a meat mallet or rolling pin Season both sides generously with salt and freshly ground black pepper

Set Up the Breading Station:

Arrange three shallow bowls one with flour one with whisked eggs and one with panko breadcrumbs Keep them close together for efficient breading

Bread the Chicken:

Dredge each chicken breast first in flour then dip into the egg mixture and finally press firmly into the panko coating each side completely

Fry the Cutlets:

Heat about half an inch of oil in a large skillet over medium heat until it reaches 325 degrees Fahrenheit Carefully place chicken into the oil and fry for two to three minutes per side until golden and crisp Work in batches if needed to avoid overcrowding

Drain the Chicken:

Transfer each cooked cutlet to a plate lined with paper towels to remove excess oil Keep warm while you prepare the topping

Blister the Tomatoes:

In the same skillet heat olive oil over medium high Add the cherry tomatoes and cook for about five minutes shaking the pan occasionally until skins begin to split and they look softened

Add Garlic and Deglaze:

Stir in the minced garlic and kosher salt then cook for one more minute Pour in white wine to deglaze the pan scraping up any browned bits and let cook until slightly reduced

Finish the Tomato Mixture:

Turn off the heat Stir in chiffonade basil lemon juice and lemon zest Gently toss everything to combine letting the flavors meld while still warm

Assemble the Dish:

Place each cutlet on a plate Spoon over the warm tomato mixture then top with torn pieces of burrata and a generous drizzle of balsamic glaze

Serve:

Enjoy immediately while the chicken is hot and crispy and the toppings are warm and fresh Pair with a green salad or simple pasta if desired

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Basil is always the showstopper here for me Its fragrance makes the kitchen smell incredible and reminds me of picking herbs straight from my grandmother's garden when I was little

Storage Tips

Store leftovers in an airtight container for up to two days Keep the tomato topping and chicken separate if possible to maintain crispness Reheat in an oven or air fryer to bring back the golden texture

Ingredient Substitutions

Use mozzarella or whipped ricotta if you cannot find burrata Boneless chicken thighs can be used for a juicier cut and gluten free panko and flour work well for a gluten free version

Serving Suggestions

Pair with arugula salad crusty bread or a lemony pasta to round out the meal A glass of chilled white wine like Pinot Grigio brings everything together

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Cultural Context

Inspired by Italian coastal cooking this recipe blends classic caprese flavors with pan fried cutlets a common comfort food staple across many Italian kitchens

Common Recipe Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Just ensure they're evenly pounded for even cooking.

→ What can I substitute for burrata?

Fresh mozzarella or whipped ricotta are excellent substitutes if burrata is unavailable.

→ How do I reheat leftovers without losing crispiness?

Use an oven or air fryer at 350°F to reheat the cutlets. Avoid microwaving to preserve the crunchy coating.

→ Can I add spice to the tomato topping?

Yes, a pinch of red pepper flakes in the tomato mixture adds gentle heat and depth.

→ Is it possible to prepare components ahead?

You can bread the cutlets and store them refrigerated, and prep the tomato mixture separately to save time.