Italian Basil Chicken Cutlets with Tomato and Burrata Topping

Okay, picture this: a sunny Saturday afternoon at my Nonna’s house, the kitchen bursting with the smell of fresh basil and ripe tomatoes from her garden. She’d be bustling around, preparing something simple but magical — chicken cutlets sizzled until golden, then topped with dollops of creamy burrata and that vibrant tomato basil mixture. It’s like summer on a plate, full of fresh, bright flavors that transport you straight to an Italian trattoria. Today, I’m handing you that same little treasure of a recipe, complete with a few tips I’ve picked up after many happy kitchen experiments. Get ready for tender, juicy chicken with a luscious topping that’s both elegant and super easy to make!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Ingredients

For the Main Dish:

• 1 ½ pounds boneless, skinless chicken breasts (about 4 cutlets)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup Italian-style breadcrumbs
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper
• 3 tbsp olive oil, divided
• 2 tbsp unsalted butter

For the Tomato and Burrata Topping:

• 1 cup cherry tomatoes, quartered
• 1 ball (about 8 oz) burrata cheese
• ¼ cup fresh basil leaves, torn
• 1 garlic clove, minced
• 1 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1 tsp balsamic glaze (optional)

How I Make It

Step 1:

Start by prepping your chicken: slice each breast horizontally if needed to create even cutlets about ½-inch thick. Season both sides generously with salt and pepper. Set up a dredging station with three shallow bowls—one with flour, one beaten eggs, and one combining breadcrumbs and Parmesan. This layering is key for that perfect crunchy crust.

Step 2:

Coat each cutlet first in flour, shaking off excess, then dip into the egg, making sure it’s fully covered. Finally, press firmly into the breadcrumb mixture to get an even coating. Don’t be shy with the breadcrumbs; a thicker crust means more crunch and flavor!

Step 3:

Heat 2 tablespoons of olive oil and butter in a large skillet over medium heat. Once hot, add the cutlets—work in batches if necessary to avoid overcrowding. Cook about 4 minutes per side, until golden brown and cooked through to 165°F internal temperature. If you’re unsure, a quick poke with a meat thermometer will put your mind at ease.

Step 4:

While the chicken cooks, make the topping. Toss the quartered cherry tomatoes with minced garlic, torn basil, olive oil, salt, and pepper in a small bowl. The juices will start to mingle, releasing a fresh, herbaceous aroma that’s irresistible.

Step 5:

When all cutlets are done, transfer them to plates and spoon a generous mound of the tomato mixture over each one. Grab your burrata, tear it open and gently place creamy spoonfuls atop the tomatoes—this cheese melts slightly from the warm chicken, creating a dreamy, silky texture.

Step 6:

Drizzle a little balsamic glaze for a touch of sweetness and garnish with a few extra basil leaves. Serve immediately while everything’s warm and fresh.

Variations & Tips

• Swap the breadcrumbs for panko for an even lighter crunch.
• Use grape tomatoes if cherry aren’t available; just halve them instead of quartering.
• For extra flavor, add a pinch of crushed red pepper flakes to the tomato mix.
• If burrata is hard to find, fresh mozzarella works too but won’t be as creamy.
• Try finishing cutlets in a 350°F oven for 5 minutes if you want to keep them super juicy.
• Leftover chicken cutlets are great cold in a sandwich with some arugula and pesto.

How I Like to Serve It

This dish shines on a sunny spring or summer evening, paired with a crisp white wine and a fresh garden salad. It also makes a lovely light dinner when you want something that feels fancy but comes together fast. For a heartier meal, a side of roasted garlic mashed potatoes or creamy polenta complements the cutlets beautifully.

Notes

• Store any leftovers in an airtight container and enjoy within 2 days; reheat gently to avoid drying out.
• If you don’t have a thermometer, make a tiny cut to check that the chicken is no longer pink inside.

Closing: This recipe always feels like a celebration of fresh summer flavors, and once you try it, it’ll have a spot at your table too!