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Crispy Chicken Cutlets with Tomato Basil and Burrata

Yummy Eats Daily
These crispy chicken cutlets are golden on the outside, juicy on the inside, and topped with a vibrant tomato basil mixture, creamy burrata, and tangy balsamic glaze. Ready in under an hour, it’s a showstopper main dish perfect for summer evenings or holiday gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 560 kcal

Ingredients
  

For the Chicken Cutlets:

  • 4 chicken breasts pounded thin
  • 3 eggs whisked
  • ½ cup all-purpose flour
  • 1½ cups Italian-style panko breadcrumbs
  • Salt and black pepper to taste to taste
  • Oil for shallow frying

For the Tomato Basil Topping:

  • 2 cups cherry tomatoes
  • 1½ cups fresh basil chiffonade
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • ½ tsp kosher salt
  • ¼ cup dry white wine
  • 1 tsp lemon juice
  • 1 tsp lemon zest

For Serving:

  • 1 burrata torn into pieces
  • 2 tbsp balsamic glaze

Instructions
 

  • Pound chicken and season.
  • Bread using flour, egg, and panko.
  • Fry at 325°F until golden.
  • Blister tomatoes in oil, add garlic, salt, wine, basil, lemon juice & zest.
  • Top cutlets with tomato mixture, burrata, and balsamic glaze.
  • See full steps with tips & photos → https://p4pd.org/crispy-chicken-cutlets/

Notes

  • Cutlet Thickness: Even thickness ensures quick, uniform cooking.
  • Panko Tip: Italian-style panko breadcrumbs provide the best crunch and flavor.
  • Fresh Basil: Add just before serving to retain its bright flavor and color.
  • No Frying Oil? Try air frying at 375°F for 10–12 minutes, flipping halfway through.