There is something utterly irresistible about a crisp, flavorful chicken cutlet, especially when it carries the aromatic charm of fresh basil and pairs beautifully with sweet roasted tomatoes and creamy burrata. This Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata Recipe combines all these elements to create a mouthwatering dish that’s perfect for a cozy dinner or a special occasion. Each bite bursts with a golden crust, fresh herb fragrance, and the luscious creaminess of burrata melting over tender chicken, all enhanced by the vibrant roasted tomatoes. Once you try this recipe, it will quickly become a beloved favorite that you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata Recipe lies in its simple, wholesome ingredients. Every element plays a distinct role, adding layers of flavor, texture, and even gorgeous color to your plate.
- 4 boneless, skinless chicken breasts, butterflied: This ensures even cooking and a perfect cutlet thickness.
- ½ cup all-purpose flour: For that initial light coating that helps the egg stick to the chicken.
- 2 large eggs, beaten: Acts as the glue for the breadcrumb coating.
- ¾ cup breadcrumbs (Italian-style or plain): Creates that signature golden, crispy crust.
- ¼ cup grated Parmesan cheese: Adds depth and a savory, salty note to the breading.
- 2 tbsp fresh basil, finely chopped: Infuses the breadcrumbs with fresh herbaceous flavor.
- ½ tsp garlic powder: Enhances the savory flavor without overpowering the dish.
- ½ tsp salt & ½ tsp black pepper: Basic seasoning to perfectly season the cutlets and breadcrumb mixture.
- Olive oil, for pan-frying: Provides the necessary fat for a beautifully crisp crust and lovely flavor.
- 2 cups cherry tomatoes: Roasted to sweet, juicy perfection, they add a vibrant pop alongside the chicken.
- 2 tbsp olive oil (for roasting): Helps blister and caramelize the tomatoes, bringing out their natural sweetness.
- 2 cloves garlic, lightly crushed: Roasted alongside tomatoes, adding gentle aromatic warmth.
- ¼ tsp salt & ¼ tsp black pepper (for tomatoes): Balances the roasted tomatoes’ sweetness and acidity.
- 8 oz burrata cheese, torn: Melts softly onto the warm cutlets to add a creamy, buttery finish.
- Fresh basil leaves, for garnish: A final fresh, fragrant touch.
- Optional: balsamic glaze (non-alcoholic): Adds a sweet tangy drizzle that elevates the dish visually and in flavor.
How to Make Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata Recipe
Step 1: Roast the tomatoes
Start by preheating your oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, lightly crushed garlic, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 to 25 minutes until they become blistered and juicy. Roasting intensifies their sweetness and softens their texture, making them a perfect complement to the crunchy chicken.
Step 2: Prepare the breading stations
Set up three shallow bowls: one with all-purpose flour, the second with beaten eggs, and the third with a mixture of breadcrumbs, grated Parmesan, chopped fresh basil, garlic powder, salt, and pepper. This classic dredging method will guarantee a wonderfully crispy, flavorful crust that’s brimming with the essence of basil and Parmesan.
Step 3: Coat the chicken cutlets
Dredge each butterflied chicken breast first in the flour, shaking off any excess. Then dip it in the beaten eggs, followed by a thorough coating in the breadcrumb mixture. This three-step process creates a breading that’s juicy on the inside and irresistibly crunchy on the outside—just like you want from any great cutlet.
Step 4: Pan-fry the cutlets
Heat a generous amount of olive oil over medium heat in a large skillet. Add the prepared chicken cutlets to the pan and cook for 3 to 4 minutes on each side until they turn golden brown and crispy. The result should be a gorgeous crust sealing in the moisture and giving you that classic Italian restaurant experience right at home.
Step 5: Assemble with roasted tomatoes and burrata
Transfer the crispy chicken cutlets onto a serving platter and spoon the roasted tomatoes evenly over each piece. Tear the burrata cheese on top while the chicken is still warm so it softens slightly and creates a rich, creamy contrast to the crunchy cutlets and bright tomatoes. Finally, garnish with fresh basil leaves and drizzle with balsamic glaze if you love a touch of sweet acidity to finish it off.
How to Serve Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata Recipe
Garnishes
Finish your dish with a handful of fresh basil leaves to bring fragrance and color to the plate. The vibrant green pairs beautifully with the red tomatoes and the creamy white burrata, making each bite as pleasing to your eyes as it is to your palate. A drizzle of balsamic glaze adds a subtle sweetness and slight tang that perfectly balances the richness of the chicken and cheese.
Side Dishes
This Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata Recipe stands wonderfully on its own but also shines alongside some simple sides. Think lightly dressed arugula salad for peppery freshness or perhaps a bed of creamy polenta to soak up all the wonderful juices. Roasted vegetables or garlic bread can add texture and heartiness to round out the meal.
Creative Ways to Present
Want to impress your guests? Arrange the chicken cutlets in a beautiful circle topped with colorful roasted tomatoes and burrata torn generously across. Use microgreens or edible flowers along with basil to elevate your plate’s presentation. For a casual vibe, serve everything family-style, inviting everyone to hammer into the crispy, gooey goodness themselves.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though unlikely!), store the chicken and roasted tomatoes separately in airtight containers in the fridge. This helps maintain the crispiness of the cutlets and keeps the tomatoes fresh. Burrata is best added fresh when serving again, as it may become watery and lose its creamy texture if stored.
Freezing
You can freeze the breaded and cooked chicken cutlets by wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container. However, keep in mind that the crust might lose some of its crispiness after thawing. Roasted tomatoes and burrata are best enjoyed fresh and don’t freeze well due to their texture.
Reheating
Reheat the cutlets in a skillet over medium-low heat to revive their crispiness, avoiding the microwave which tends to make breading soggy. Warm the roasted tomatoes separately in a saucepan or microwave just until heated through. Add fresh burrata once plated to preserve its creamy texture and flavor.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used if you prefer a juicier and more flavorful cut. Just be sure to flatten them evenly so they cook through and get that same crunchy crust.
What can I substitute if I don’t have burrata?
Mozzarella di bufala or fresh mozzarella are great stand-ins, though they are less creamy. Alternatively, a dollop of ricotta can add a mild creaminess to this recipe.
Is it necessary to roast the tomatoes?
Roasting the tomatoes enhances their sweetness and flavor depth which beautifully counters the savory chicken. You can skip it but the dish won’t have the same rich complexity.
How do I make the crust extra crispy?
Make sure the oil is hot enough before frying, and avoid overcrowding the pan. Also, letting the breaded chicken rest for a few minutes before frying helps the coating adhere better and crisp up nicely.
Can this recipe be made gluten-free?
Absolutely! Just swap the all-purpose flour for gluten-free flour and use gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free, making this dish accessible to many dietary needs.
Final Thoughts
There’s no doubt that this Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata Recipe is a true winner when you want a dish that feels both special and approachable. The harmony of crunchy, juicy, creamy, and fresh flavors delivers a fantastic experience each time. Whether you’re cooking for family, friends, or just treating yourself, this recipe promises satisfaction and a lot of happy smiles around the table. Give it a try soon—you might just have found your next favorite dinner!
Print
Crispy Italian Basil Chicken Cutlets with Roasted Tomato & Burrata Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Halal
Description
This Crispy Italian Basil Chicken Cutlets recipe features tender, butterflied chicken breasts breaded with a flavorful mixture of Italian-style breadcrumbs, Parmesan cheese, garlic powder, and fresh basil, then pan-fried to golden perfection. Served with sweet, roasted cherry tomatoes and creamy burrata cheese, this dish combines crispy texture with fresh, vibrant flavors. Finished with fresh basil leaves and optional balsamic glaze, it’s a delicious and elegant meal perfect for any occasion.
Ingredients
Chicken Cutlets
- 4 boneless, skinless chicken breasts, butterflied
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ¾ cup breadcrumbs (Italian-style or plain)
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh basil, finely chopped
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Olive oil, for pan-frying
Roasted Tomatoes
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 2 cloves garlic, lightly crushed
- ¼ tsp salt
- ¼ tsp black pepper
Toppings & Garnish
- 8 oz burrata cheese, torn
- Fresh basil leaves, for garnish
- Optional: balsamic glaze (non-alcoholic)
Instructions
- Preheat and Roast Tomatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the cherry tomatoes with 2 tablespoons of olive oil, crushed garlic, salt, and pepper. Spread the tomatoes on a baking sheet and roast for 20–25 minutes until they are blistered and juicy.
- Prepare Breading Stations: Set up three shallow bowls: place the flour in the first bowl; beat the eggs and pour into the second; mix the breadcrumbs with grated Parmesan, finely chopped basil, garlic powder, salt, and black pepper in the third bowl.
- Bread the Chicken: Dredge each butterflied chicken breast first in the flour, shaking off any excess. Then dip it into the beaten eggs, followed by coating thoroughly in the breadcrumb mixture, pressing gently to adhere.
- Pan-Fry the Chicken: Heat olive oil in a skillet over medium heat. Once hot, add the breaded chicken cutlets and cook for 3–4 minutes per side until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
- Plate and Assemble: Transfer the cooked chicken cutlets to a serving platter. Spoon the hot roasted tomatoes evenly over each cutlet.
- Add Burrata and Garnish: Tear the burrata cheese over the warm chicken so it softens slightly. Garnish with fresh basil leaves and, if desired, drizzle with balsamic glaze. Serve immediately to enjoy the contrast of textures and flavors.
Notes
- Butterflying the chicken breasts helps them cook evenly and stay tender.
- If Italian-style breadcrumbs are unavailable, plain breadcrumbs with a teaspoon of Italian seasoning are a good substitute.
- Use a meat thermometer to ensure chicken is cooked safely without drying out.
- Balsamic glaze adds a sweet tangy flavor; if unavailable, a drizzle of balsamic vinegar reduction can be used.
- Leftover cutlets can be reheated in a low oven to maintain crispiness.
