Name: Italian Basil Chicken Cutlets with Tomato and Burrata Topping
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 large chicken breasts, sliced into thin cutlets; ½ cup breadcrumbs (panko or Italian-style); ¼ cup grated Parmesan cheese; 1 egg, beaten; 2 tbsp olive oil; Salt & black pepper, to taste; 1 ball burrata cheese; 1 cup cherry tomatoes, halved; 1 tbsp balsamic glaze; 1 tbsp fresh basil, chopped

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If you’ve ever wanted to turn an ordinary weeknight dinner into something that feels like an Italian summer evening, these Italian Basil Chicken Cutlets are it. Crispy, golden cutlets meet creamy burrata and juicy, basil-kissed tomatoes for a meal that looks like a restaurant plate but feels like home. The smell alone—garlicky breadcrumbs, toasty Parmesan, warm olive oil—is the kind that makes neighbors peek over the fence. And honestly? The taste beats any takeout.

This recipe is bright, balanced, and deeply comforting. You get the satisfying crunch from perfectly pan-fried chicken, the velvety melt of burrata, and that fresh pop of basil and tomato on top. It’s quick, elegant, and doesn’t require a dozen ingredients or a special trip to Italy. Let’s dive in—you’re about to fall for this dish.

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Overview of the Recipe

Italian Basil Chicken Cutlets are lightly breaded chicken breasts fried to golden perfection, then topped with creamy burrata and a simple tomato-basil mixture. Think of it as a fresher, lighter cousin to chicken Parmesan—minus the heavy sauce, plus the freshness of a summer Caprese salad.

Why you’ll love it:

Quick: Ready in under 30 minutes.
Flavorful: Crisp exterior, juicy interior, rich cheese, tangy glaze.
Versatile: Works as a weeknight dinner or impressive date-night plate.
Balanced: High protein, moderate carbs, and those feel-good Mediterranean fats.

The taste? Imagine buttery breadcrumbs hugging tender chicken, bright basil and tomatoes cutting through with freshness, and burrata melting into a silky blanket. Each bite delivers crunch, cream, and comfort in perfect harmony.

Benefits:
Besides tasting like sunshine on a plate, this meal fits into a wholesome Mediterranean diet. Olive oil and basil provide antioxidants, burrata adds calcium and healthy fats, and the chicken gives lean protein to keep you satisfied.

Ingredients for Italian Basil Chicken Cutlets

2 large chicken breasts, sliced into thin cutlets
½ cup breadcrumbs (panko or Italian-style)
¼ cup grated Parmesan cheese
1 egg, beaten
2 tablespoons olive oil
Salt & black pepper, to taste
1 ball burrata cheese
1 cup cherry tomatoes, halved
1 tablespoon balsamic glaze
1 tablespoon fresh basil, chopped

These simple pantry staples come together into something downright magical. Use fresh basil and high-quality olive oil—it truly makes a difference.

Tools You’ll Need

Tool	Purpose
Large skillet	For pan-frying the cutlets
Mixing bowls	For egg wash and breadcrumb coating
Tongs	To flip chicken easily
Sharp knife & cutting board	For slicing chicken and tomatoes
Plate with paper towels	To rest cooked cutlets

Italian Basil Chicken Cutlets with Tomato and Burrata Topping

Substitutions & Additions

Breadcrumbs: Use gluten-free breadcrumbs or crushed cornflakes for a lighter crunch.
Cheese: If burrata isn’t available, substitute with fresh mozzarella or creamy ricotta.
Tomatoes: Swap cherry tomatoes for heirloom or Roma tomatoes diced small.
Herbs: Add parsley or oregano for a stronger herb kick.
Balsamic glaze: You can reduce regular balsamic vinegar until syrupy if glaze isn’t on hand.

Want a bit more protein? Layer sliced grilled chicken or even roasted chickpeas on the side.

Step-by-Step: How to Make Italian Basil Chicken Cutlets

1. Prepare the Chicken

Pat chicken cutlets dry and season both sides with salt and pepper. In one bowl, beat the egg. In another, mix breadcrumbs with Parmesan. Dip each cutlet in the egg, then coat in the breadcrumb-Parmesan mixture, pressing gently so it sticks.

2. Pan-Fry the Cutlets

Heat olive oil in a large skillet over medium heat. Add cutlets and cook 3–4 minutes per side until golden and crisp. They should be fully cooked with an internal temperature of about 165°F (74°C). Transfer to a plate lined with paper towels to rest.

3. Prepare the Topping

In a small bowl, toss halved cherry tomatoes with a drizzle of olive oil, chopped basil, and a pinch of salt. Let them sit for a few minutes—the salt draws out their natural juices, creating a light dressing.

4. Assemble & Serve

Place burrata pieces over the warm Italian Basil Chicken Cutlets. Spoon the tomato-basil mixture on top, then drizzle with balsamic glaze. Finish with extra basil for color. Serve immediately while the burrata melts into the chicken.

Serving Ideas

These Italian Basil Chicken Cutlets are wonderful on their own, but if you want to round out the meal:

Serve over arugula or spinach salad for freshness.
Pair with lemon orzo or roasted baby potatoes.
Add a side of garlic bread or focaccia to soak up those tomato juices.
For a summery vibe, serve with chilled sparkling water and sliced citrus.

They also fit beautifully into a Mediterranean-style dinner spread alongside dishes like Honey Cranberry Chicken Bake with Goat Cheese or Burrata Greek Chicken Mezze Grazing Board.

Tips for the Perfect Italian Basil Chicken Cutlets

Even Thickness: Slice chicken evenly or pound gently for consistent cooking.
Don’t Overcrowd: Fry in batches so the oil temperature stays steady.
Fresh Basil Rule: Add basil at the end to preserve aroma and color.
Resting Time: Let cutlets rest for a minute before topping to keep them crispy.
Room-Temp Burrata: Cold cheese won’t melt beautifully—let it sit out 15 minutes before serving.

And here’s the thing: the more confident you get with frying, the better these Italian Basil Chicken Cutlets turn out. Once you hear that first sizzle, you’ll know you’re doing it right.

Storage Instructions

If you somehow end up with leftovers (rare, but possible):

Store cooled Italian Basil Chicken Cutlets in an airtight container for up to 3 days.
Reheat in an oven at 375°F for 10 minutes until crisp again.
Store the tomato topping separately to keep cutlets crunchy.
Avoid freezing burrata—it changes texture—but the chicken itself freezes fine for up to 1 month.

General Information

Detail	Description
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes
Yield	4 servings
Category	Main Dish
Method	Pan-Fried
Cuisine	Italian
Diet	High Protein, Mediterranean
Keywords	Italian Basil Chicken Cutlets, Burrata Chicken, Tomato Basil Chicken

Nutrition Information (per serving)

Nutrient	Amount
Calories	480
Protein	42 g
Fat	25 g
Saturated Fat	9 g
Unsaturated Fat	15 g
Trans Fat	0 g
Carbohydrates	18 g
Fiber	2 g
Sugars	4 g
Sodium	410 mg
Cholesterol	115 mg

Balanced, satisfying, and full of real-food flavor—these Italian Basil Chicken Cutlets deliver solid nutrition while keeping dinner exciting.

Frequently Asked Questions

Can I bake the cutlets instead of frying?
Yes! Bake on a wire rack at 400°F for 20 minutes, flipping halfway. You’ll lose a little crispness but cut back on oil.

Can I use pre-sliced cutlets?
Definitely. Just ensure they’re similar in size for even cooking.

Is burrata necessary?
It’s the magic touch, but mozzarella or creamy ricotta works too.

How do I make it dairy-free?
Skip the cheese and add a drizzle of cashew cream or mashed avocado on top.

Can I make these ahead?
You can bread the chicken a few hours in advance—keep it refrigerated until ready to cook.

What sides go best?
A light couscous salad, roasted vegetables, or pasta tossed in olive oil and garlic complement beautifully.

Conclusion

If dinner lately has felt a little uninspired, these Italian Basil Chicken Cutlets are your ticket back to joy in the kitchen. Crispy, creamy, bright, and balanced—they’re proof that comfort food can still feel fresh. You’ll taste Italy in every bite, without leaving your stove.

Try pairing them next time with Honey Balsamic Grilled Chicken with Couscous & Feta or my Honey Cranberry Chicken Bake with Goat Cheese for a Mediterranean chicken feast that never gets boring.

Now, your turn: make these tonight, share your photos, and tell me—did the burrata steal the show or was it that crunch?

Interactive Section:
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