Italian Basil Chicken Cutlets with Tomato and Burrata Topping

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There is something truly satisfying about a dish that combines crispy, golden-brown chicken with the fresh flavors of tomatoes, basil, and creamy burrata. This Italian Basil Chicken Cutlets with Tomato and Burrata Topping recipe brings together the best of textures and flavors: crunchy cutlets, juicy tomatoes, fresh herbs, and rich burrata cheese, all tied together with a touch of balsamic glaze.

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For beginner cooks, this recipe is an excellent introduction to pan-frying techniques, balancing flavors, and assembling a dish that feels restaurant-quality without being overly complicated. The preparation is straightforward, and the cooking process is manageable, even for those new to the kitchen. With simple ingredients and a few helpful tips, you’ll have a dish that looks elegant and tastes incredible.

Why This Recipe is Perfect for Beginners

1. Simple Cooking Techniques – This recipe introduces essential skills like breading and shallow frying without requiring complex steps.
2. Quick and Efficient – With a total time of about 50 minutes, it’s great for weeknight dinners or special occasions.
3. Fresh and Healthy – The use of fresh tomatoes, basil, and a light protein makes it a balanced and nutritious meal.
4. Customizable – Whether you prefer chicken or beef, or want to experiment with different cheeses, this recipe is highly adaptable.

Now, let’s dive into the details and bring this dish to life.

Ingredients and Substitutions

For the Chicken Cutlets

• 4 boneless, skinless chicken breasts (pounded thin)
• 3 eggs, whisked
• ½ cup all-purpose flour (can substitute with whole wheat flour or gluten-free flour)
• 1½ cups Italian-style panko breadcrumbs (regular breadcrumbs work too)
• Salt and freshly ground black pepper, to taste
• Oil for shallow frying (olive oil or avocado oil recommended)

For the Tomato Basil Topping

• 2 cups cherry tomatoes (halved if large)
• 1½ cups fresh basil leaves, sliced into thin strips (chiffonade)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ teaspoon kosher salt
• ¼ cup dry white wine (substitute with chicken or beef broth if needed)
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest

For Serving

• 1 burrata, torn into pieces (substitute with fresh mozzarella if necessary)
• 2 tablespoons balsamic glaze

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken until it is an even thickness, about ½ inch thick. This ensures even cooking.
2. Season both sides of the chicken breasts with kosher salt and black pepper.

Step 2: Bread the Chicken

1. Prepare three shallow bowls:
   • One with all-purpose flour.
   • One with whisked eggs.
   • One with panko breadcrumbs.
2. Dredge each piece of chicken in the flour first, shaking off excess.
3. Dip the floured chicken into the beaten eggs, allowing excess to drip off.
4. Coat the chicken thoroughly in the panko breadcrumbs, pressing gently to help them adhere.

Step 3: Fry the Chicken

1. Heat about ½ inch of oil in a cast-iron or heavy-bottomed skillet over medium heat until it reaches 325°F. If you don’t have a thermometer, test the oil by dropping in a breadcrumb—if it sizzles immediately, the oil is ready.
2. Carefully place the breaded chicken into the hot oil. Fry for about 2-3 minutes per side until golden brown and crispy.
3. Transfer the fried cutlets to a paper towel-lined plate to drain excess oil.

Step 4: Make the Tomato Basil Topping

1. In the same skillet, heat 2 tablespoons of olive oil over medium heat.
2. Add the cherry tomatoes and cook for about 5 minutes, stirring occasionally, until they begin to blister and soften.
3. Stir in the minced garlic and kosher salt, cooking for another minute until fragrant.
4. Pour in the white wine (or broth) to deglaze the pan, using a spoon to scrape up any browned bits from the bottom. Let it simmer for about 2 minutes to cook off the alcohol.
5. Transfer the tomato mixture to a bowl and mix in the basil, lemon juice, and lemon zest.

Step 5: Assemble the Dish

1. Arrange the crispy chicken cutlets on a serving plate.
2. Spoon the tomato basil mixture evenly over each cutlet.
3. Tear the burrata into smaller pieces and distribute them over the dish.
4. Drizzle with balsamic glaze for a touch of sweetness and depth.

Beginner Tips and Notes

How to Ensure Crispy, Non-Greasy Chicken

• Always fry in hot oil (around 325°F) to ensure the breadcrumbs crisp up instead of absorbing too much oil.
• Avoid overcrowding the pan; fry in batches if necessary.
• Drain the cutlets on paper towels or a wire rack to keep them crispy.

What to Do If…

• The breading falls off: Make sure to press the breadcrumbs onto the chicken firmly and let it rest for 5 minutes before frying.
• The cutlets brown too quickly: Reduce the heat slightly and adjust cooking time.
• You don’t have burrata: Fresh mozzarella, ricotta, or even crumbled feta can work as substitutes.

Efficient Prep Tips

• Pound the chicken and bread it ahead of time, storing it in the fridge for up to a few hours before frying.
• Chop and prepare all ingredients before starting to cook to streamline the process.

Serving Suggestions

This dish pairs wonderfully with various sides to make it a complete meal. Some excellent options include:

Side Dishes

• Garlic Butter Pasta: A simple side of pasta tossed with garlic, olive oil, and parmesan.
• Roasted Vegetables: A mix of zucchini, bell peppers, and carrots roasted with olive oil and herbs.
• Arugula Salad: Fresh arugula with a lemon vinaigrette balances the richness of the dish.

Beverage Pairings

• A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the acidity of the tomatoes and balsamic glaze.
• Iced lemon water or sparkling water with a sprig of basil keeps the meal refreshing.

Storage and Leftovers

• Refrigeration: Store leftover cutlets in an airtight container for up to 3 days.
• Reheating: Reheat in an oven at 375°F for 10 minutes to keep them crispy. Avoid microwaving, as it can make the breading soggy.
• Freezing: Freeze breaded (but uncooked) chicken cutlets for up to 2 months. Fry directly from frozen, adding a couple of extra minutes to the cooking time.

Conclusion

This Italian Basil Chicken Cutlets with Tomato and Burrata Topping is the perfect recipe for beginner cooks looking to impress with a flavorful, restaurant-worthy dish. The crispy breaded chicken, juicy tomato basil topping, and creamy burrata create a delightful contrast of textures and flavors.

If you’re new to cooking, this dish will help you build confidence with pan-frying, layering flavors, and plating beautifully. With simple ingredients and clear steps, you’ll have a meal that’s not only easy to make but also incredibly rewarding to eat.

Give this recipe a try, and don’t hesitate to share your experience. Did you make any substitutions? How did it turn out? Leave a comment and let us know how your version came out!