Place cooked chicken cutlets on plates Recipe
This Italian Garlic Basil Chicken Cutlets recipe features tender chicken breasts breaded and pan-fried to golden perfection, topped with a flavorful sautéed cherry tomato and garlic basil mixture, and finished with creamy burrata cheese. A deliciously fresh and vibrant dish perfect for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
- Diet: Low Salt
Ingredients
Scale
For the Chicken Cutlets:
- 4 boneless, skinless chicken breasts
- Salt & pepper, to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
For the Garlic Basil Tomato Topping:
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup fresh basil leaves, chopped
- Salt & pepper, to taste
For Serving:
- 8 oz burrata cheese
- Fresh basil leaves for garnish
Instructions
- Prepare the Chicken Cutlets: Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness to ensure even cooking. Season both sides of the chicken breasts with salt and pepper. Dredge each piece first in all-purpose flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs for a crispy texture.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the breaded chicken cutlets and cook for 3–4 minutes per side until they turn golden brown and are cooked through internally. Remove from the skillet and keep warm.
- Make the Garlic Basil Tomato Topping: In the same or a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the halved cherry tomatoes, season with salt and pepper, and cook for 3–4 minutes, stirring occasionally, until the tomatoes soften and release their juices. Stir in the chopped fresh basil to combine flavors and remove from heat.
- Assemble the Dish: Arrange the cooked chicken cutlets on serving plates. Spoon the warm garlic basil tomato mixture generously over each cutlet. Top each with a portion of creamy burrata cheese, allowing it to slightly melt over the warm chicken and tomatoes. Garnish with fresh basil leaves for added color and aroma. Serve immediately while warm.
Notes
- For extra crispiness, use panko breadcrumbs over regular breadcrumbs.
- You can substitute burrata with fresh mozzarella if burrata is not available.
- Pounding the chicken breasts to an even thickness ensures uniform cooking and tenderness.
- Serve this dish with a side of crusty bread or a fresh green salad for a complete meal.
- Leftover topping can be refrigerated in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 chicken cutlet with topping and burrata (approx. 1/4 recipe)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Italian chicken cutlets, garlic basil tomato topping, burrata chicken, pan-fried chicken, easy Italian dinner