Basil Chicken with Burrata

This Italian basil chicken cutlet recipe transforms simple ingredients into a restaurant-worthy dish that's perfect for weeknight dinners or casual entertaining. The combination of crispy cutlets, fresh tomato-basil topping, and creamy burrata creates layers of texture and flavor that make this meal truly special.

I first made this recipe when trying to recreate a dish from our favorite Italian restaurant. Now it's become our go-to meal whenever we want to elevate dinner without spending hours in the kitchen.

Ingredients

• Chicken breasts: choose boneless skinless breasts that are similar in size for even cooking
• Eggs: create the perfect binding layer for the breadcrumbs to adhere to the chicken
• Italian style panko breadcrumbs: provide extra crispiness and seasoning compared to regular breadcrumbs
• Cherry tomatoes: offer sweet concentrated flavor bursting with juice when slightly blistered
• Fresh basil leaves: add bright aromatic notes that are essential to Italian cuisine
• Burrata cheese: provides a creamy rich element that melts slightly over the warm chicken
• Balsamic glaze: adds sweet tangy complexity that brings all flavors together
• White wine: deglazes the pan capturing all the delicious caramelized bits from cooking

Step-by-Step Instructions

Prepare the Chicken:

Start with room temperature chicken breasts and place them between two sheets of plastic wrap. Using a meat mallet pound each breast to an even thickness of about half an inch. This ensures quick even cooking and tender meat. Season both sides generously with kosher salt and freshly ground black pepper allowing the seasoning to adhere to the surface.

Create the Breading Station:

Set up three shallow dishes in a row to create an efficient breading assembly line. Place flour in the first dish seasoned with a pinch of salt and pepper. In the second dish whisk the eggs until completely blended. Fill the third dish with Italian style panko breadcrumbs. This organization makes the breading process much cleaner and faster.

Bread the Cutlets:

Working with one piece of chicken at a time dredge it completely in the flour ensuring an even thin coating while shaking off any excess. Next dip the floured chicken into the beaten eggs allowing any extra to drip off. Finally press the chicken firmly into the breadcrumbs turning and pressing several times to create an even substantial coating. Place the breaded cutlets on a baking sheet and let them rest for 5 minutes to help the coating adhere.

Fry to Perfection:

Heat about half an inch of oil in a large heavy bottomed skillet preferably cast iron to 325°F. Test the oil by dropping in a few breadcrumbs they should sizzle immediately but not burn. Carefully place the breaded cutlets in the hot oil without overcrowding the pan. Cook for 2 to 3 minutes per side until they develop a beautiful golden brown color and crispy texture. Transfer to a paper towel lined plate to drain excess oil.

Create the Tomato Basil Topping:

Using the same skillet carefully remove most of the oil leaving about 2 tablespoons. Add olive oil and heat over medium heat. Add the cherry tomatoes whole and cook undisturbed for 2 minutes allowing them to blister then stir occasionally for another 3 minutes. They should soften and begin to release their juices. Add minced garlic and salt cooking for just 1 minute until fragrant but not browned. Pour in the white wine stirring to scrape up all the flavorful bits from the bottom of the pan. Let the mixture simmer for 2 minutes to reduce slightly.

Finish the Topping:

Transfer the warm tomato mixture to a bowl. Add freshly sliced basil leaves lemon juice and zest gently folding to combine. The warmth of the tomatoes will slightly wilt the basil releasing its aromatic oils. Taste and adjust seasoning if needed.

Assemble and Serve:

Place the crispy cutlets on a serving platter or individual plates. Spoon the tomato basil mixture generously over each cutlet allowing some to spill around the edges. Tear the burrata into pieces and arrange them over the warm tomatoes where they will begin to soften slightly. Finish with a drizzle of balsamic glaze creating a beautiful presentation and adding sweet tanginess.

Save

The burrata is truly the star ingredient for me. I remember serving this dish at my sisters birthday dinner and watching everyones faces light up when they cut into the creamy center of the cheese as it mixed with the tangy tomatoes and crispy chicken.

Make Ahead Options

While this dish shines when served immediately you can prepare components in advance to streamline dinner prep. The chicken can be pounded and breaded up to 8 hours ahead and stored covered in the refrigerator. The tomato mixture minus the fresh basil can be made earlier in the day and reheated just before serving adding the fresh basil at the last minute. This approach preserves the freshness while making dinner assembly quick and stress free.

Perfect Pairings

This Italian inspired dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil. The peppery greens complement the rich chicken and creamy cheese without overwhelming the palate. For a heartier meal serve with roasted garlic mashed potatoes or a side of lemon herb pasta. A crisp Italian white wine like Pinot Grigio or Verdicchio makes an excellent beverage pairing cutting through the richness of the dish.

Ingredient Swaps

If burrata is unavailable fresh mozzarella makes a good substitute though it lacks the creamy center. For a dairy free version omit the cheese entirely and add extra fresh herbs and a drizzle of high quality olive oil. The panko breadcrumbs can be replaced with regular breadcrumbs or even crushed cornflakes for extra crunch. To make this dish gluten free use almond flour instead of all purpose flour and crushed rice cereal in place of breadcrumbs.

Recipe FAQs

→ Can I prepare the chicken cutlets in advance?

Yes, you can bread the chicken cutlets up to a day ahead and store them in the refrigerator on a parchment-lined tray. For best results, bring them to room temperature before frying. You can also fully cook the cutlets earlier in the day and reheat them in a 350°F oven for 10 minutes before serving.

→ What can I substitute for burrata cheese?

If burrata isn't available, fresh mozzarella makes an excellent substitute. While it won't have the same creamy center, it provides a similar mild flavor. Alternatively, a dollop of ricotta mixed with a little cream can mimic burrata's creamy texture. For a different approach, try stracciatella or even a soft goat cheese.

→ How do I make my own balsamic glaze?

To make balsamic glaze, simmer 1 cup of balsamic vinegar with 2 tablespoons of honey or brown sugar in a small saucepan over medium-low heat. Stir occasionally until the mixture reduces by half and becomes thick enough to coat the back of a spoon, about 15-20 minutes. Let it cool slightly before using, as it will continue to thicken.

→ Can this dish be made gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. Many stores now carry gluten-free panko, but if unavailable, crushed gluten-free rice cereal or gluten-free breadcrumbs can work well for achieving that crispy exterior.

→ What sides pair well with these chicken cutlets?

These Italian chicken cutlets pair beautifully with a variety of sides. Try serving them with lemon-garlic roasted asparagus, a simple arugula salad dressed with lemon and olive oil, garlic bread, or al dente pasta tossed with olive oil and herbs. For a heartier meal, risotto or roasted potatoes make excellent accompaniments.

→ How should I store and reheat leftovers?

Store leftover chicken cutlets separate from the tomato topping and burrata in airtight containers in the refrigerator for up to 2 days. To reheat, place the cutlets on a baking sheet in a 350°F oven for 10 minutes or until heated through. Warm the tomato mixture separately in a skillet. Add fresh burrata after reheating, as it's best enjoyed at room temperature.