A Short Story About the Recipe
I still remember the first time I made these Italian basil chicken cutlets. It was a sunny afternoon, and I had fresh basil growing in my kitchen garden. The combination of crispy chicken cutlets, juicy tomatoes, and creamy burrata felt like the perfect way to turn simple ingredients into a restaurant-quality meal. This dish quickly became one of my favorites because it is light, vibrant, and packed with Mediterranean flavors. Every bite reminds me of summer evenings spent cooking for my family and sharing plates at the table.
Why You Will Love This Recipe
You will love this recipe because it is fresh, flavorful, and incredibly satisfying without being heavy. The crispy chicken cutlets provide a crunchy bite, while the juicy tomatoes and burrata cheese create a creamy, tangy finish. The basil brings everything together with its fragrant, herbaceous notes. This is the kind of recipe that feels special enough for guests but is easy enough for a quick weeknight dinner.
Versatile
These chicken cutlets are versatile. You can serve them as a main dish with a side of roasted vegetables, add them to a fresh green salad, or turn them into a sandwich by layering them on crusty bread with extra tomato slices. You can also swap the burrata for mozzarella or even ricotta for a lighter version.
Affordable
This recipe is budget-friendly and uses ingredients you can find in any grocery store. Chicken breast, tomatoes, and basil are all widely available, and burrata cheese can be found in most supermarkets or swapped with mozzarella for an even lower cost.
Ingredients for the Recipe
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2 large chicken breasts, butterflied and pounded thin
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1 cup breadcrumbs
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½ cup grated Parmesan cheese
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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½ teaspoon salt
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½ teaspoon black pepper
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2 large eggs
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1 cup all-purpose flour
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3 tablespoons olive oil
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1 cup cherry tomatoes, halved
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1 ball burrata cheese
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2 tablespoons fresh basil leaves, torn
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1 tablespoon balsamic glaze (optional)
How to Prepare This Recipe
Step-by-Step Instructions for Preparation
Preparing these Italian basil chicken cutlets is simple and rewarding. Start by butterflying the chicken breasts and pounding them thin so they cook evenly. Place them between two sheets of parchment paper and gently flatten with a meat mallet or rolling pin until they are about ½ inch thick. This step ensures a quick and even cooking process.
Set up three shallow bowls for breading. Fill the first with all-purpose flour, the second with beaten eggs, and the third with a mixture of breadcrumbs, grated Parmesan cheese, garlic powder, oregano, salt, and black pepper. Dredge each chicken cutlet in the flour first, coating both sides and shaking off the excess. Dip it into the eggs, letting any extra drip off, and then press it firmly into the breadcrumb mixture until fully coated. Lay the breaded chicken on a plate while you finish the rest.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, place the breaded chicken cutlets in the pan. Cook for about 3 to 4 minutes per side until golden brown and cooked through. Transfer them to a paper towel-lined plate to drain any excess oil.
While the chicken rests, prepare the tomato topping. In a small bowl, combine the halved cherry tomatoes with a pinch of salt and a drizzle of olive oil. Stir gently so the tomatoes release some of their natural juices. Slice open the burrata cheese carefully to reveal its creamy interior.
To assemble, place the crispy chicken cutlets on a serving platter. Spoon the tomato mixture over the top, making sure each cutlet gets a generous amount. Tear fresh basil leaves and scatter them over the dish. Finally, place pieces of burrata on top of the tomatoes. For extra flavor, drizzle with balsamic glaze if you like.
Quick and Easy
This dish comes together quickly thanks to the thin cutlets and simple preparation steps. You can have dinner ready in under 30 minutes, making it perfect for busy evenings.
Customizable
You can easily customize this recipe. Use gluten-free breadcrumbs for a gluten-free version, or swap burrata for fresh mozzarella if you prefer. For extra freshness, add arugula or baby spinach under the tomatoes before topping with cheese.
Popular with Many People
These chicken cutlets are always a hit. The crispy coating, juicy chicken, and creamy cheese appeal to both kids and adults. It’s a colorful, crowd-pleasing dish that looks beautiful on the table.
PrintItalian Basil Chicken
These Italian basil chicken cutlets are golden, crispy, and topped with juicy tomatoes, creamy burrata, and fresh basil. This recipe is quick, easy, and full of Mediterranean flavor, perfect for a light dinner or a special weekend meal.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 2 large chicken breasts, butterflied and pounded thin
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 ball burrata cheese
- 2 tablespoons fresh basil leaves, torn
- 1 tablespoon balsamic glaze (optional)
Instructions
- Butterfly the chicken breasts and pound them to about ½ inch thick between two sheets of parchment paper.
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
- Coat each chicken cutlet first in flour, then dip in eggs, and finally press into the breadcrumb mixture until fully coated.
- Heat olive oil in a large skillet over medium heat.
- Cook chicken cutlets for 3–4 minutes per side until golden brown and fully cooked. Transfer to a paper towel-lined plate or wire rack to drain excess oil.
- In a bowl, toss cherry tomatoes with a pinch of salt and a drizzle of olive oil.
- Arrange cooked chicken cutlets on a serving platter.
- Spoon the tomato mixture evenly over the cutlets.
- Tear the burrata into pieces and place them on top of the tomatoes.
- Sprinkle with torn basil leaves and drizzle with balsamic glaze if desired.
Notes
Use gluten-free breadcrumbs for a gluten-free option.
Mozzarella or ricotta can replace burrata.
Rest chicken on a wire rack to keep it crispy.
Serve with a side of roasted vegetables or a fresh salad for a complete meal.
FAQs
Can I prepare the chicken cutlets ahead of time?
Yes, you can bread the chicken cutlets a few hours in advance. Keep them covered in the refrigerator until ready to cook. This saves time and allows the coating to stick better.
Can I bake the chicken instead of frying?
Yes, place the breaded cutlets on a lined baking sheet, spray with cooking spray, and bake at 200°C (400°F) for 20 minutes, flipping halfway through, until golden and cooked through.
What can I use instead of burrata?
Fresh mozzarella is the best substitute if burrata is unavailable. You can also use ricotta for a lighter and creamier option.
How do I keep the cutlets crispy?
Allow the cutlets to rest on a wire rack after frying instead of a plate. This prevents them from steaming and losing their crispiness.
Can I double the recipe for a crowd?
Absolutely. Simply double all the ingredients and work in batches when frying the chicken to avoid overcrowding the pan.