Crispy Chicken Cutlets with Tomato, Basil & Burrata

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Introduction

Crispy Chicken Cutlets with Tomato, Basil, & Burrata is a dish that embodies the essence of Italian cuisine: simplicity, freshness, and bold flavors. This recipe combines the satisfying crunch of golden-brown chicken cutlets with the creamy richness of burrata cheese, the sweetness of ripe tomatoes, and the aromatic touch of fresh basil. It’s a meal that feels indulgent yet approachable, perfect for both weeknight dinners and special occasions.

The dish draws inspiration from classic Italian flavors, where high-quality ingredients shine. The crispy chicken cutlets, often referred to as “cotoletta” in Italy, are a staple in many households. Paired with the creamy burrata, a cheese that originated in the Apulia region of Italy, and the vibrant freshness of tomatoes and basil, this dish celebrates textures and tastes. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress and satisfy.

Ingredients:

For the Chicken Cutlets:

  • 4 boneless, skinless chicken breasts (about 6-8 ounces each)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian-seasoned breadcrumbs (or plain breadcrumbs with 1 tsp dried oregano, 1 tsp dried basil, and 1/2 tsp garlic powder)
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup vegetable oil (or olive oil, for frying)

For the Tomato & Basil Topping:

  • 2 cups cherry tomatoes, halved (or 3 large ripe tomatoes, diced)
  • 1/4 cup fresh basil leaves, thinly sliced (plus extra for garnish)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Burrata:

  • 8 oz burrata cheese (1 large ball or 2 small balls)

Optional Garnishes:

  • Lemon wedges
  • Red pepper flakes
  • Additional Parmesan cheese

Preparation:

Step 1: Prepare the Chicken Cutlets

  1. Start by preparing the chicken breasts. Place each breast between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet or rolling pin until they are about 1/4-inch thick. This ensures even cooking and a tender texture.
  2. Season both sides of the chicken with salt and pepper.

Step 2: Set Up the Breading Station

  1. In three separate shallow dishes, set up your breading station.
    • Dish 1: All-purpose flour.
    • Dish 2: Beaten eggs.
    • Dish 3: A mixture of breadcrumbs, grated Parmesan cheese, and any additional seasonings.
  2. Dredge each chicken breast in the flour, shaking off any excess.
  3. Dip the floured chicken into the beaten eggs, ensuring it’s fully coated.
  4. Finally, press the chicken into the breadcrumb mixture, making sure it’s evenly coated on both sides.

Step 3: Fry the Chicken Cutlets

  1. Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking (about 350°F).
  2. Carefully place the breaded chicken cutlets into the skillet, working in batches to avoid overcrowding.
  3. Fry for 3-4 minutes on each side, or until the cutlets are golden brown and crispy. The internal temperature of the chicken should reach 165°F.
  4. Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.

Step 4: Prepare the Tomato & Basil Topping

  1. In a medium bowl, combine the halved cherry tomatoes, sliced basil, olive oil, balsamic vinegar, minced garlic, salt, and pepper.
  2. Toss everything together gently, allowing the flavors to meld. Set aside.

Step 5: Assemble the Dish

  1. Place the crispy chicken cutlets on a serving platter or individual plates.
  2. Tear the burrata cheese into pieces and place it on top of the chicken cutlets.
  3. Spoon the tomato and basil mixture over the burrata and chicken.
  4. Garnish with additional fresh basil leaves, a sprinkle of red pepper flakes, or a drizzle of balsamic glaze if desired.

Variation

  1. Gluten-Free Option: Substitute the all-purpose flour and breadcrumbs with gluten-free alternatives. Almond flour and gluten-free panko breadcrumbs work well.
  2. Vegetarian Twist: Replace the chicken with breaded and fried eggplant slices or portobello mushrooms for a vegetarian version.
  3. Spicy Kick: Add a pinch of red pepper flakes to the breadcrumb mixture or drizzle the finished dish with spicy chili oil.
  4. Lighter Version: Instead of frying, bake the breaded chicken cutlets at 400°F for 20-25 minutes, flipping halfway through.

Cooking Note:

  • Ensure the oil is hot enough before frying the chicken. If the oil is too cool, the cutlets will absorb too much oil and become greasy.
  • Don’t overcrowd the skillet when frying, as this can lower the oil temperature and result in unevenly cooked cutlets.
  • Burrata is best served at room temperature, so take it out of the refrigerator about 30 minutes before serving.

Serving Suggestions:

  • Serve the dish with a side of garlic mashed potatoes, roasted vegetables, or a simple arugula salad.
  • Pair it with a glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the fresh flavors.
  • For a complete Italian meal, start with an antipasto platter or a bowl of minestrone soup.

Tips:

  • To keep the chicken cutlets warm while preparing the rest of the dish, place them on a baking sheet in a 200°F oven.
  • If you don’t have burrata, fresh mozzarella can be used as a substitute, though it won’t have the same creamy center.
  • For an extra burst of flavor, marinate the tomatoes in the olive oil, balsamic vinegar, and garlic mixture for 30 minutes before assembling the dish.
  • Leftover chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

This Crispy Chicken Cutlets with Tomato, Basil & Burrata recipe is a delightful combination of textures and flavors that will transport your taste buds to Italy. Enjoy!

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