Description
Tender, pan-seared chicken cutlets topped with a fresh tomato-basil salad and creamy burrata cheese for a vibrant Italian-inspired meal.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken cutlets (about 1.5 lbs)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 2 large tomatoes, diced
- 8 oz burrata cheese
- 2 tbsp balsamic glaze
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- Pound chicken cutlets to an even 1/2-inch thickness and season with salt and pepper.
- Set up a breading station: place flour in one shallow dish, beaten eggs in another, and mix panko, Parmesan, chopped basil, and garlic powder in a third.
- Dredge each cutlet in flour, dip in egg, then coat with the panko mixture, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat. Cook cutlets for 4-5 minutes per side until golden and cooked through. Transfer to a plate.
- In a bowl, combine diced tomatoes and a pinch of salt. Let sit for 5 minutes to release juices.
- Place a chicken cutlet on each plate, top with tomato mixture, then tear burrata over the top. Drizzle with balsamic glaze and garnish with fresh basil leaves.
Notes
You can customize the seasonings to taste.