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
Scale
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.
