Description
Crispy, golden chicken cutlets topped with a fresh tomato-basil mix, creamy burrata, and a sweet balsamic drizzle. A vibrant, elegant dish perfect for both weeknights and special dinners.
Ingredients
- 4 chicken breasts (pounded thin)
- ½ cup all-purpose flour
- 3 eggs, whisked
- 1½ cups Italian-style panko breadcrumbs
- Salt and freshly ground black pepper (to taste)
- Oil for shallow frying
- 2 cups cherry tomatoes
- 1½ cups fresh basil leaves (chiffonade)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ¼ 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 to an even thickness and season with salt and pepper.
- Dredge chicken in flour, dip in whisked eggs, then coat thoroughly with panko breadcrumbs.
- Heat oil to approximately 325°F and shallow-fry cutlets for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- In the same pan, cook cherry tomatoes in olive oil until blistered (about 5 minutes). Add garlic and salt and cook for 1 minute.
- Deglaze the pan with white wine and let simmer briefly.
- In a bowl, mix the tomato mixture with basil, lemon juice, and lemon zest.
- Arrange chicken cutlets on a platter, top with tomato-basil mixture, torn burrata, and drizzle with balsamic glaze.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a skillet over low heat with a splash of water or olive oil.
- Add burrata fresh when serving leftovers.
- Can be baked instead of fried at 400°F for 20–25 minutes.
- Fresh mozzarella or ricotta can replace burrata.
Nutrition
- Serving Size: 1 cutlet with toppings
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 165mg
