Description
Crispy panko breaded chicken cutlets topped with blistered cherry tomatoes, fresh basil, creamy burrata, and a drizzle of balsamic glaze for a bright Italian-inspired dinner.
Ingredients
Scale
- 4 chicken breasts, pounded thin
- 3 eggs, whisked
- 1/2 cup all-purpose flour
- 1 1/2 cups Italian panko breadcrumbs
- 2 cups cherry tomatoes
- 1 1/2 cups fresh basil leaves, chiffonade cut
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 cup dry white wine
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 burrata cheese, torn into pieces
- 2 tablespoons balsamic glaze
- High smoke point oil for shallow frying
Instructions
- Pound chicken breasts evenly thin and season with salt and pepper.
- Set up bowls with flour, eggs, and breadcrumbs.
- Dredge each chicken cutlet in flour, then egg, then breadcrumbs, pressing to coat.
- Heat oil in a skillet and fry chicken cutlets until golden and cooked through, flipping once.
- Remove chicken and drain on paper towels.
- In a skillet, heat olive oil and blister cherry tomatoes.
- Add garlic and salt and cook until fragrant.
- Deglaze pan with white wine and reduce slightly.
- Remove from heat and mix tomatoes with basil and lemon juice.
- Top chicken with tomato mixture, burrata, lemon zest, and balsamic glaze just before serving.
Notes
- Use a high smoke point oil for frying.
- Do not overcrowd the skillet when frying chicken.
- Add tomato topping only at serving time to keep chicken crispy.
- Store chicken, tomatoes, and cheese separately if making ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6 g
- Sodium: 774 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.04 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 58 g
- Cholesterol: 268 mg