Cutlets with Tomato and Ricotta Topping Recipe

If you are craving a dish that feels like a warm Italian hug on a plate, these Cutlets with Tomato and Ricotta Topping are exactly what you need. Tender chicken cutlets, seasoned just right and coated in a crisp, flavorful crust, become even more irresistible when topped with a creamy ricotta blend studded with sweet, juicy cherry tomatoes. This combination not only highlights the fresh, vibrant flavors of Italy but also delivers a perfect balance of richness and brightness that will keep you coming back for more.

Ingredients You’ll Need

The beauty of Cutlets with Tomato and Ricotta Topping lies in its simplicity. Each ingredient plays an important role in bringing this dish to life—from the crispy, seasoned breading to the luscious ricotta and tomato topping that crowns the chicken with fresh flavor and inviting color.

• Chicken breasts: Sliced horizontally to create tender cutlets that cook quickly and evenly.
• All-purpose flour: Helps the breading stick to the chicken for a perfect crust.
• Eggs: Bind the coating ingredients to the cutlets, ensuring crispiness.
• Italian-style breadcrumbs: Add texture and an herby, savory flavor.
• Grated Parmesan cheese: Infuses the crust with a nutty, salty depth.
• Garlic powder and Italian seasoning: Give the cutlets a classic Italian flavor punch.
• Olive oil: Used for cooking and in the ricotta topping, it provides richness and a fruity aroma.
• Cherry tomatoes: Burst with sweetness and add vibrant red color to the topping.
• Whole-milk ricotta cheese: Creates a creamy, mild base that perfectly balances the acidity of tomatoes.
• Garlic clove: Finely minced to brighten the ricotta topping.
• Red pepper flakes (optional): A tiny kick for those who love a bit of heat.
• Fresh basil leaves: Provide a fragrant, herbal garnish that complements every bite.
• Salt and black pepper: Essential for seasoning at every stage.

How to Make Cutlets with Tomato and Ricotta Topping

Step 1: Prepare the Chicken Cutlets

Start by patting your chicken cutlets dry and season them lightly with salt and black pepper. This step ensures they’ll be flavorful right from the beginning. Setting up a breading station is key: place flour in one bowl, beaten eggs in another, and mix the Italian-style breadcrumbs with Parmesan, garlic powder, and Italian seasoning in a third bowl. This classic three-step breading creates layers of delicious texture and flavor.

Step 2: Bread the Cutlets

Dredge each chicken cutlet in the flour first, coating all sides—this helps the egg adhere better. Then dip the cutlet into the beaten eggs, followed by a thorough dip into the breadcrumb mixture. Press gently to make sure the coating sticks well but still remains light and crispy after cooking. The Parmesan in the crumbs will add that beautiful golden color and irresistible aroma.

Step 3: Cook the Cutlets

Heat olive oil in a large skillet over medium heat—a good amount of olive oil allows for even cooking and a crispy crust. Cook each cutlet for about 3 to 4 minutes on each side until they develop a perfect golden-brown hue and the chicken is fully cooked through. Transferring the cooked cutlets to a paper towel–lined plate helps keep them crisp by absorbing any excess oil.

Step 4: Make the Tomato and Ricotta Topping

In a medium bowl, mix the whole-milk ricotta cheese with olive oil, finely minced garlic, red pepper flakes if using, salt, and black pepper. Stir gently until the mixture is creamy and smooth. Then fold in the halved cherry tomatoes carefully to keep them from bursting. This fresh, creamy topping adds both texture and a burst of natural sweetness to the chicken, creating a stunning contrast with the crispy cutlets.

Step 5: Assemble and Serve

Arrange the warm chicken cutlets on a serving platter. Spoon generous dollops of the tomato and ricotta mixture over each piece, letting the topping cascade over the edges for an inviting presentation. Finally, garnish with torn fresh basil leaves and a sprinkle of extra Parmesan. Serve immediately for the best experience.

How to Serve Cutlets with Tomato and Ricotta Topping

Garnishes

Fresh basil leaves add a fragrant burst of herbal brightness that perfectly complements the richness of ricotta and the savoriness of the crust. A sprinkle of extra Parmesan cheese lends an additional cheesy, salty tang that ties all the flavors together beautifully. For a little fresh green color, consider a few microgreens or baby arugula on the side.

Side Dishes

These cutlets shine when paired with simple, fresh sides that don’t compete but rather enhance the flavors. A crisp garden salad with a zesty lemon vinaigrette makes for a refreshing contrast, while crusty bread is excellent for soaking up all the lovely juices and creamy topping. For a heartier meal, roasted vegetables or risotto would be wonderful companions.

Creative Ways to Present

Serve the cutlets family-style on a rustic wooden board with the tomato and ricotta topping generously scattered around rather than just on top. For a colorful twist, layer the ricotta mixture between cutlets for a stacked effect. You could even serve this dish alongside polenta or atop spaghetti for an Italian-inspired fusion dish that’s sure to impress at your next dinner party.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your Cutlets with Tomato and Ricotta Topping feast, store them in an airtight container in the refrigerator. Keep the chicken and topping together to retain moisture, but consume within 2 to 3 days for the best flavor and texture.

Freezing

Though freshly cooked is best, you can freeze the chicken cutlets separately before adding the tomato and ricotta topping. Wrap each cutlet tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. It’s best to prepare the topping fresh after thawing for optimal flavor and texture.

Reheating

To reheat, gently warm the cutlets in a skillet over medium-low heat to maintain their crispness. Add the tomato and ricotta topping after warming or warm it gently in a microwave before spooning it over the cutlets. Avoid overheating the ricotta to keep that lovely creamy texture intact.

FAQs

Can I use another type of cheese instead of ricotta?

Absolutely! While ricotta provides a mild, creamy base, you could substitute it with mascarpone for an even richer topping, or a fresh goat cheese for a tangier flavor. Just keep in mind these options will slightly change the texture and taste.

Is it possible to bake the cutlets instead of frying?

Yes, baking is a great alternative if you want to reduce oil use. Arrange the breaded cutlets on a greased baking sheet and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through for even browning. They may not be as crispy but will still taste delicious.

Can I prepare this recipe gluten-free?

Definitely! Swap out the all-purpose flour for a gluten-free flour blend and use gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free, making this dish easy to adapt without sacrificing flavor.

How spicy is the dish with the red pepper flakes?

Red pepper flakes add just a subtle kick to the tomato and ricotta topping. If you prefer no heat, feel free to omit them entirely, or adjust the quantity based on your spice tolerance.

What wine pairs well with Cutlets with Tomato and Ricotta Topping?

A crisp, medium-bodied white wine like Pinot Grigio or a light red such as Chianti complements the fresh and creamy flavors beautifully. The wine’s acidity balances the ricotta’s richness and enhances the tomato’s brightness.

Final Thoughts

There is something truly magical about Cutlets with Tomato and Ricotta Topping—they bring together crispy, creamy, and fresh elements in a way that feels both comforting and exciting. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to become a beloved favorite. Go ahead, gather these simple ingredients, and enjoy every delicious bite!

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