Golden-fried chicken cutlets topped with a blistered cherry tomato and fresh basil medley, finished with creamy burrata cheese and a balsamic glaze drizzle—this dish brings restaurant-quality flavor straight to your kitchen.
It’s perfect for date nights, dinner parties, or any time you’re craving something crispy, fresh, and indulgent.
Why You’ll Love This Recipe
Crispy and juicy – Perfectly fried chicken cutlets with a crunchy golden crust.
Bright and fresh – Tomato, basil, lemon, and burrata bring vibrant flavor and contrast.
Impressively easy – Big wow factor, but surprisingly simple to make.
Customizable – Great on its own or served over pasta, greens, or crusty bread.
What You’ll Need (Ingredient Highlights)
Chicken breasts – Pounded thin for quick, even cooking and juicy results.
Panko breadcrumbs – Adds a crispy Italian-style coating.
Cherry tomatoes – Bursts of sweetness that blister beautifully in the pan.
Fresh basil – Sliced into ribbons (chiffonade) for fragrant herbaceous flavor.
Burrata – Ultra-creamy cheese that melts into the warm tomato topping.
Balsamic glaze – Sweet-tart finishing touch that ties everything together.
Garlic, lemon juice & zest, dry white wine – For layers of flavor in the tomato topping.
Pro Tips Before You Start
Pound evenly – This helps the cutlets cook uniformly and stay tender.
Don’t skip the dredge – Flour, egg, and panko create that ultra-crisp coating.
Blister tomatoes properly – Let them sit in the hot pan before stirring for charred flavor.
Serve immediately – Best enjoyed when the cutlets are hot and crispy.
How to Make Crispy Chicken Cutlets with Tomato Basil Topping & Burrata
Step 1: Prep the Chicken
Place 4 chicken breasts between plastic wrap and pound thin with a meat mallet.
Season with salt and freshly ground black pepper.
Step 2: Bread the Chicken
Prepare three bowls: one bowl of flour, one bowl of beaten eggs
Step 3: Fry the Cutlets
Heat oil in a cast iron skillet, fry each cutlet
Step 4: Make the Tomato Basil Top
Using the same pan, add olive oil and cherry tomatoes, leave undisturbed for a few minutes until crisp.
Add garlic and salt, cook a little longer then deglaze.
Step 5: Assemble and Serve
Arrange chicken cutlets on a serving plate.
Top with tomato basil mixture and torn pieces of burrata.
Drizzle with 2 tbsp balsamic glaze. Serve immediately.
What to Serve It With
Garlic bread or focaccia – To mop up that juicy topping.
Simple arugula salad – Adds peppery freshness.
Pasta or risotto – Makes it a more filling main course.
Variations & Substitutions
Swap burrata for mozzarella – Still creamy and delicious.
Use boneless thighs – For a richer, juicier option.
Add chili flakes – If you want a touch of heat.
Make it gluten-free – Use GF panko and flour alternatives.
Storage Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat cutlets in the oven at 375°F for 10–12 minutes to keep crisp.
Freeze breaded but uncooked cutlets for up to 1 month; fry from frozen.
FAQs
Can I make the cutlets ahead of time?
Yes! Bread them and refrigerate (uncooked) for up to 1 day before frying.
What if I don’t have burrata?
Fresh mozzarella or whipped ricotta also work beautifully.
Can I bake the cutlets instead of frying?
Yes—bake at 425°F for 18–22 minutes, flipping halfway through.
How do I chiffonade basil?
Stack the leaves, roll tightly, and slice thinly for elegant ribbons.
Is the wine necessary?
It enhances flavor, but you can skip it or use a splash of broth.
Can I double this recipe?
Absolutely—just fry the cutlets in batches and keep warm in the oven.
Final Thoughts
This crispy chicken cutlets with tomato basil and burrata dish is fresh, satisfying, and elegant enough for entertaining but simple enough for a weeknight dinner.
With every bite of juicy chicken, garlicky tomatoes, and creamy burrata, you’ll understand why it’s a repeat favorite in my kitchen.
