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Cutlets with Tomato and Ricotta Topping Recipe

Cutlets with Tomato and Ricotta Topping Recipe
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★★★★★

5 from 4 reviews

This Italian Basil Chicken Cutlets recipe features juicy, breaded chicken breasts topped with a creamy ricotta and fresh cherry tomato mixture, garnished with fragrant basil and Parmesan. Perfect for a flavorful and satisfying meal that combines crisp textures with fresh Italian flavors.

Ingredients

Scale

For the Chicken Cutlets

  • 2 large boneless, skinless chicken breasts, sliced horizontally
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 3/4 cup Italian-style breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper, to taste
  • 3 tablespoons olive oil

For the Tomato & Ricotta Topping

  • 1 cup cherry tomatoes, halved
  • 3/4 cup whole-milk ricotta cheese
  • 2 tablespoons olive oil
  • 1 clove garlic, finely minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste

For Garnish

  • Fresh basil leaves, torn
  • Extra grated Parmesan cheese

Instructions

  1. Prepare the Chicken: Pat the chicken cutlets dry with a paper towel and season lightly with salt and black pepper to enhance their flavor.
  2. Set Up Breading Station: Arrange three bowls: one with flour, one with beaten eggs, and one with Italian-style breadcrumbs mixed with Parmesan cheese, garlic powder, and dried Italian seasoning to create the crispy coating.
  3. Bread the Chicken: Dredge each chicken cutlet first in flour, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture ensuring full coverage for a crunchy exterior.
  4. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Fry the breaded chicken cutlets for 3–4 minutes on each side until they are golden brown and cooked through. Transfer to a paper towel–lined plate to drain excess oil.
  5. Prepare the Tomato & Ricotta Topping: In a medium bowl, mix together the ricotta cheese, olive oil, finely minced garlic, red pepper flakes (if using), salt, and black pepper until smooth and creamy. Gently fold in the halved cherry tomatoes to keep their shape intact.
  6. Assemble the Dish: Arrange the cooked chicken cutlets on a serving platter. Generously spoon the tomato and ricotta topping over each cutlet, creating a fresh and creamy flavor contrast.
  7. Garnish and Serve: Sprinkle torn fresh basil leaves and additional grated Parmesan cheese over the top. Serve the cutlets warm alongside crusty bread or a fresh salad for a complete Italian-inspired meal.

Notes

  • Make sure to slice the chicken breasts evenly for uniform cooking time.
  • Use Italian-style breadcrumbs for authentic flavor and extra crunch.
  • Red pepper flakes in the topping can be omitted if a milder taste is preferred.
  • Cook chicken on medium heat to prevent burning while ensuring it cooks through.
  • Pair this dish with a light white wine for an elevated dining experience.

Nutrition

Keywords: Italian chicken cutlets, basil chicken, ricotta topping, tomato chicken, breaded chicken cutlets

Find it online: https://maicook.com/cutlets-with-tomato-and-ricotta-topping-recipe/