Italian 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
Scale
- 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.
Find it online: https://quickrecipetricks.com/italian-basil-chicken/