Italian Basil Chicken Cutlets (Printable Version)

Golden chicken cutlets with juicy tomatoes, fragrant basil, creamy burrata, and balsamic glaze for fresh, vibrant flavor.

# Ingredients:

→ Poultry

01 - Chicken breasts, pounded to 6 mm thickness

→ Breading

02 - All-purpose flour
03 - Whisked eggs
04 - Panko breadcrumbs

→ Tomato Basil Topping

05 - Cherry tomatoes
06 - Minced garlic
07 - Fresh basil leaves, sliced
08 - Olive oil
09 - Dry white wine
10 - Kosher salt
11 - Fresh lemon juice and zest

→ Finishing

12 - Burrata cheese
13 - Balsamic glaze
14 - Vegetable oil for frying (approx. 6 mm depth)

# Steps:

01 - Place each chicken breast between plastic wrap and pound evenly to 6 mm thickness. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Arrange three shallow bowls containing flour, whisked eggs, and panko breadcrumbs respectively to streamline the breading process.
03 - Dredge each chicken cutlet in flour, shaking off excess, dip into eggs letting excess drip off, then press firmly into panko breadcrumbs ensuring an even coating on both sides. Place on a plate before frying.
04 - Heat vegetable oil to 163°C in a cast-iron skillet to a depth of 6 mm. Fry cutlets without overcrowding for 2-3 minutes per side until golden brown and internal temperature reaches 74°C. Drain on paper towels.
05 - Remove excess oil from the skillet, leaving 30 ml. Heat olive oil over medium heat, add cherry tomatoes and cook until blistered, about 5 minutes. Add garlic and salt; cook 1 minute until fragrant. Deglaze with white wine, scraping browned bits, then transfer to a bowl.
06 - Fold fresh basil, lemon juice, and zest into the tomato mixture.
07 - Arrange crispy chicken cutlets on a platter, spoon warm tomato basil topping over each, then distribute torn burrata pieces on top. Drizzle with balsamic glaze before serving.

# Notes:

01 - Pound chicken evenly to ensure uniform cooking and retain juiciness.
02 - Allow breaded cutlets to rest 5 minutes before frying for better coating adherence.
03 - Add burrata just before serving to preserve its creamy texture.
04 - Cutlets can be prepared a day ahead and reheated in a 175°C oven for 10 minutes.

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