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
Scale
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.
