Italian Basil Chicken Cutlets (Print-Friendly Version)

Golden cutlets with basil, tomatoes, burrata, and balsamic glaze—an elegant, flavorful Italian-style dinner.

# What You'll Need:

01 - 4 boneless skinless chicken breasts, pounded thin

02 - 3 large eggs, whisked

03 - 1/2 cup all-purpose flour

04 - 1 1/2 cups Italian-style panko breadcrumbs

05 - Salt, to taste

06 - Freshly ground black pepper, to taste

07 - Vegetable oil, for shallow frying

08 - 2 cups cherry tomatoes

09 - 2 tablespoons olive oil

10 - 3 garlic cloves, minced

11 - 1/2 teaspoon kosher salt

12 - 1/4 cup dry white wine

13 - 1 1/2 cups fresh basil leaves, chiffonade

14 - 1 teaspoon lemon juice

15 - 1 teaspoon lemon zest

16 - 1 burrata cheese, torn into pieces

17 - 2 tablespoons balsamic glaze

01 - Place chicken breasts between plastic wrap and pound to even thickness. Season both sides with salt and pepper.

02 - Arrange three shallow bowls for flour, whisked eggs, and panko breadcrumbs.

03 - Coat each chicken breast in flour, dip in egg, then press into panko to fully coat.

04 - Heat oil in a skillet to 325°F. Fry cutlets for 2–3 minutes per side until golden and crisp. Transfer to paper towels.

05 - In the same skillet, heat olive oil and cook cherry tomatoes until blistered, about 5 minutes.

06 - Stir in garlic and kosher salt; cook for 1 minute. Deglaze pan with white wine and cook until reduced slightly.

07 - Add basil, lemon juice, and zest. Stir gently to combine, then remove from heat.

08 - Top fried chicken cutlets with warm tomato mixture, torn burrata, and a drizzle of balsamic glaze.

09 - Serve the cutlets warm alongside your preferred side dish.

01 - For extra crunch, double-dip chicken in egg and panko before frying.

02 - Substitute burrata with fresh mozzarella or whipped ricotta if needed.

03 - Use chicken thighs for a richer flavor and juicier texture.

04 - To maintain crispiness, reheat leftovers in an oven or air fryer.

05 - Add a pinch of red pepper flakes to the tomato mix for a hint of heat.