If you’re craving a dish that perfectly balances crispy, juicy chicken with fresh, vibrant flavors, you are going to fall head over heels for this Italian Basil Chicken Cutlets with Cherry Tomato, Burrata, and Balsamic Glaze Recipe. Every bite bursts with the herby brightness of basil, the sweet tang of blistered cherry tomatoes, the creamy lusciousness of burrata, and the rich depth of balsamic glaze. This recipe brings restaurant-worthy flavors to your kitchen with approachable steps, making it an absolute joy to prepare and share.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you — each one plays a starring role in creating a harmonious and colorful dish that’s both satisfying and elegant. From the crunchy panko coating to the fresh herbs and luscious burrata, these essentials will elevate your dinner game beautifully.
- Chicken breasts: Pounded thin for quick, even cooking and a tender bite every time.
- Eggs: Whisked to bind the coating to the chicken and create that perfect crispy crust.
- All-purpose flour: Helps the egg stick better to the chicken for an even coating.
- Italian-style panko breadcrumbs: The secret to light, crunchy cutlets with irresistible texture.
- Salt and freshly ground black pepper: Simple seasoning that brings out the natural flavors.
- Oil for shallow frying: Essential for achieving that perfect golden crust on the cutlets.
- Cherry tomatoes: Bursting with sweetness and perfect when blistered for the topping.
- Fresh basil leaves: Thinly sliced for a vibrant, fragrant layer that ties everything together.
- Olive oil: Adds richness and helps gently cook the tomatoes and garlic.
- Garlic: Minced to infuse the tomato mixture with warm, savory notes.
- Kosher salt: Balances the flavors and enhances the natural sweetness of the tomatoes.
- Dry white wine: Adds a subtle acidity and depth to the blistered tomato sauce.
- Lemon juice and lemon zest: Injects a fresh, bright contrast that lifts the whole dish.
- Burrata cheese: Creamy, indulgent, and luscious—this is the crowning jewel of the topping.
- Balsamic glaze: A tangy-sweet drizzle that finishes every bite on a high note.
How to Make Italian Basil Chicken Cutlets with Cherry Tomato, Burrata, and Balsamic Glaze Recipe
Step 1: Pound and Season the Chicken
Start by placing each chicken breast between two sheets of plastic wrap or parchment paper and gently pound them until they’re evenly thin. This not only helps the chicken cook quickly but also ensures a tender texture. Once leveled, season generously with kosher salt and freshly ground black pepper to bring out the natural flavors and enhance every bite.
Step 2: Prepare for Breading
Set out three shallow bowls to create your classic breading station—one with flour, one with whisked eggs, and one with Italian-style panko breadcrumbs. Lightly dredge each seasoned chicken cutlet in flour, shaking off any excess. Then dip it into the egg, making sure it’s fully coated, and finally press it into the panko to cover every inch. This triple coating guarantees a brilliantly crispy crust that’s full of flavor and texture.
Step 3: Fry Until Golden and Crispy
Heat a good layer of oil in a cast-iron skillet or heavy-based pan to about 325°F (160°C). Carefully place each cutlet in the hot oil and fry them for around 2 to 3 minutes per side. You’re looking for a beautiful golden brown crust that’s crunchy but not greasy. Once cooked, transfer the cutlets to a plate lined with paper towels to drain any excess oil—this keeps them perfectly crispy.
Step 4: Create the Cherry Tomato and Basil Topping
In the same skillet, add olive oil over medium heat and toss in the cherry tomatoes. Let them blister and soften for about 5 minutes—the slight caramelization unlocks their natural sweetness. Stir in the minced garlic and kosher salt and cook for another minute to infuse the flavors without burning the garlic. Turn up the heat slightly and pour in the dry white wine to deglaze the pan, scraping up all the flavorful browned bits on the bottom. To finish, stir in the fresh basil chiffonade, lemon zest, and lemon juice for a zesty, herby lift that will shine on top of the chicken.
Step 5: Assemble with Burrata and Balsamic Glaze
Arrange the golden chicken cutlets on your favorite serving dish and generously spoon over the warm tomato and basil mixture. Tear fresh burrata into chunks and scatter it over the top—the creamy cheese melts gently against the warm chicken and tomatoes. Finally, drizzle the whole plate with balsamic glaze, adding a sweet and tangy finish that makes this Italian Basil Chicken Cutlets with Cherry Tomato, Burrata, and Balsamic Glaze Recipe truly unforgettable.
How to Serve Italian Basil Chicken Cutlets with Cherry Tomato, Burrata, and Balsamic Glaze Recipe
Garnishes
Fresh basil leaves or microgreens not only add a pop of color but also enhance the fresh herbal notes already in the dish. A sprinkle of flaky sea salt over the burrata brings bursts of subtle crunch and saltiness that complement the creamy texture perfectly.
Side Dishes
Serve these cutlets alongside a simple arugula salad dressed in lemon vinaigrette to balance the richness. Garlic roasted potatoes or a light pasta tossed with olive oil and herbs create an appealing and well-rounded Italian-inspired meal.
Creative Ways to Present
For a rustic yet elegant presentation, layer the chicken cutlets slightly overlapping on a long wooden board and drizzle the balsamic glaze artistically. Adding edible flowers or thinly sliced fresh radishes can add visual interest and an unexpected crunch that will enchant your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Italian Basil Chicken Cutlets with Cherry Tomato, Burrata, and Balsamic Glaze Recipe in an airtight container in the fridge for up to 3 days. Keep the burrata separate if possible to prevent it from becoming soggy.
Freezing
If you want to freeze the chicken cutlets, do so before adding the tomato topping and cheese. Wrap each cutlet tightly in plastic wrap then place them in a freezer-safe container or bag for up to 1 month. The tomato mixture and burrata are best made fresh.
Reheating
Reheat leftover cutlets gently in a skillet over medium heat to maintain crispiness. Add the tomato topping and burrata fresh after reheating to enjoy the full flavors and texture that make this dish so special.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are great for juiciness and flavor, but make sure to pound them evenly just like the breasts for consistent cooking and tender results.
Is there a substitute for burrata?
If burrata isn’t available, fresh mozzarella or ricotta can work well. They provide creaminess, though burrata’s luxurious texture is uniquely delightful.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour and panko breadcrumbs with gluten-free alternatives to keep the crispiness without gluten.
What can I use instead of balsamic glaze?
If you don’t have balsamic glaze, reduce balsamic vinegar over low heat until thickened or drizzle a mixture of balsamic vinegar and honey for a similar effect.
How do I keep the chicken cutlets crispy when serving?
Serve immediately after frying and topping, or keep the cooked cutlets warm on a rack in a low oven to maintain their crisp texture until ready to serve.
Final Thoughts
This Italian Basil Chicken Cutlets with Cherry Tomato, Burrata, and Balsamic Glaze Recipe is truly one of those dishes that feels special but is surprisingly doable at home. The combination of crispy chicken, vibrant tomatoes, fresh basil, creamy burrata, and balsamic drizzle is a celebration of fantastic flavors working together. I can’t wait for you to try it and make it a new favorite in your dinner rotation!
Print
Italian Basil Chicken Cutlets with Cherry Tomato, Burrata, and Balsamic Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
Description
Crispy Italian Basil Chicken Cutlets topped with a vibrant tomato and burrata mixture, enhanced by fresh basil, lemon zest, and a drizzle of balsamic glaze. This delightful recipe combines pan-fried chicken with a fresh and tangy topping, perfect for a flavorful and elegant meal.
Ingredients
Chicken Cutlets
- 4 chicken breasts, pounded thin
- 3 eggs, whisked
- ½ cup all-purpose flour
- 1½ cups Italian-style panko breadcrumbs
- Salt and freshly ground black pepper, to taste
- Oil for shallow frying
Tomato and Basil Topping
- 2 cups cherry tomatoes
- 1½ cups fresh basil leaves, sliced into thin strips (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
- Prepare the Chicken: Place each chicken breast between plastic wrap and use a meat mallet to pound to an even thickness. Season both sides with kosher salt and freshly ground black pepper to taste.
- Coat the Cutlets: Set up three shallow bowls: one with all-purpose flour, one with whisked eggs, and one with Italian-style panko breadcrumbs. Dredge each chicken breast first in flour, shaking off the excess, then dip into the egg mixture, and finally coat thoroughly with panko breadcrumbs.
- Fry the Cutlets: Heat oil in a cast-iron skillet to 325°F (160°C). Shallow fry each breaded cutlet for about 2 to 3 minutes per side until they turn golden brown and crispy. Once cooked, remove and drain on paper towels to remove excess oil.
- Cook the Tomato Basil Topping: In the same skillet, add 2 tablespoons of olive oil and heat over medium heat. Add cherry tomatoes and cook for 5 minutes until they blister. Stir in minced garlic and kosher salt, cooking for another minute. Deglaze the pan by pouring in dry white wine, stirring to incorporate all the flavors. Remove from heat and mix in the fresh chiffonade basil, lemon juice, and lemon zest.
- Assemble and Serve: Arrange the crispy chicken cutlets on a serving platter. Spoon the warm tomato and basil mixture evenly over each cutlet. Top with torn pieces of burrata cheese and finish with a drizzle of balsamic glaze for a sweet and tangy contrast.
Notes
- Be sure not to overcrowd the pan when frying the cutlets to maintain oil temperature and crispiness.
- Pounding the chicken breasts to an even thickness ensures uniform cooking.
- Basil chiffonade (thin strips) should be added off the heat to preserve its bright flavor and color.
- Use a good quality balsamic glaze or reduce balsamic vinegar to make your own for best flavor.
- Dry white wine adds acidity and depth; substitute with chicken broth if preferred.
