Italian Basil Chicken Cutlets

This recipe for Italian Basil Chicken Cutlets is a delicious way to bring an elegant and flavorful Italian-style dinner to your table. The chicken is thinly pounded and coated with crispy Italian-style panko breadcrumbs, then topped with a warm, fragrant tomato mixture infused with fresh basil, garlic, and white wine. Tearing burrata cheese over the top and finishing with a drizzle of balsamic glaze makes this dish truly special and perfect for any night you want to impress.

I first made this dish when I wanted to impress guests without spending hours in the kitchen. It quickly became a favorite because it looks fancy but is surprisingly easy to prepare.

Ingredients

• Chicken breasts: pounded thin for even cooking and tender texture
• Eggs: to help the coating stick well and create a light crust
• All-purpose flour: as the first layer for the breading to adhere to
• Italian-style panko breadcrumbs: add a crispy and flavorful crunch—look for seasoned varieties for extra taste
• Salt and freshly ground black pepper: to season perfectly
• Vegetable oil: for shallow frying to get a golden crust without deep frying
• Cherry tomatoes: for a sweet and slightly tart topping that softens beautifully when cooked
• Olive oil: to sauté the tomatoes and garlic, adding richness
• Garlic cloves: for aromatic depth
• Kosher salt: to enhance all the flavors
• Dry white wine: to deglaze the pan and add subtle acidity and complexity
• Fresh basil leaves: chiffonade for a bright herbal note
• Lemon juice and zest: to add brightness and balance the richness
• Burrata cheese: torn into pieces for creamy, indulgent finishing
• Balsamic glaze: for a touch of sweetness and acidity to round out the dish

Step-by-Step Instructions

Savor the preparation by following each step carefully for best results.

Place Chicken Between Plastic Wrap and Pound Evenly:

Lay the chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are about a quarter inch thick. This ensures they cook evenly and stay tender. Season both sides with salt and freshly ground black pepper for a simple but essential flavor base.

Set Up Your Coating Stations:

Prepare three shallow bowls—one with flour, one with whisked eggs, and one with Italian-style panko breadcrumbs. This arrangement will help you coat the chicken evenly and efficiently.

Coat the Chicken Thoroughly:

First dredge each chicken breast in the flour, shaking off any excess. Then dip it fully into the whisked eggs to create a sticky surface, and finally press it firmly into the panko breadcrumbs, making sure it is completely coated for maximum crunch.

Heat Oil and Fry the Cutlets to Golden Perfection:

Warm vegetable oil in a skillet over medium heat until it reaches around 325 degrees Fahrenheit. Carefully place the coated chicken in the skillet and fry each side for two to three minutes until a beautiful golden brown crust forms. Remove the cutlets and place them on paper towels to drain excess oil and keep them crisp.

Sauté the Cherry Tomatoes:

Using the same skillet, add olive oil and cook the cherry tomatoes until they start to blister and soften, about five minutes. This step intensifies their sweetness and develops a lovely texture.

Add Garlic and Deglaze with White Wine:

Stir in the minced garlic and kosher salt and cook for an additional minute to bring out the garlic’s aroma. Pour in the white wine to deglaze the pan, scraping up any browned bits, and let it reduce slightly to concentrate the flavors.

Finish the Tomato Mixture with Basil and Lemon:

Add the chiffonade of fresh basil, lemon juice, and lemon zest to the tomatoes. Stir gently to combine all the bright and fragrant flavors, then remove from heat.

Assemble and Serve:

Place the warm tomato mixture over the fried chicken cutlets, tear fresh burrata cheese on top for creamy richness, and drizzle with balsamic glaze for a perfect finishing touch. Serve immediately alongside your favorite sides.

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Storage Tips

Store leftover chicken cutlets and tomato topping separately in airtight containers in the refrigerator. Reheat the cutlets in an oven or air fryer to keep the coating crisp rather than microwaving. The tomato mixture reheats well in a pan or microwave.

Ingredient Substitutions

If burrata is unavailable, fresh mozzarella or whipped ricotta work beautifully without overpowering the other flavors. For richer chicken, substitute boneless skinless chicken thighs but watch the cooking time. You can also add red pepper flakes to the tomato topping for a subtle heat twist.

Serving Suggestions

Pair this dish with a simple arugula salad dressed with lemon and olive oil or some roasted baby potatoes for a complete meal. A chilled glass of dry white wine complements the tomato and basil notes perfectly.

Cultural Context

This recipe draws from traditional Italian flavors highlighting fresh basil, creamy cheese, and bright tomatoes. It reflects a balance between rustic simplicity and elegant presentation that is classic in Italian home cooking.

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Frequently Asked Questions About Recipes

→ How do I get the chicken cutlets crispy?

Pat the chicken dry before coating and use Italian-style panko breadcrumbs for extra crunch. Fry in oil heated to 325°F without overcrowding the pan for even browning.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs offer a richer flavor and juicier texture but may require slightly longer cooking time.

→ What can I substitute for burrata cheese?

Fresh mozzarella or whipped ricotta are great alternatives that maintain creaminess without overpowering the flavors.

→ How do I keep the cutlets crispy when reheating leftovers?

Reheat leftovers in an oven or air fryer rather than the microwave to preserve the crispy coating.

→ Can I add some heat to the tomato topping?

Yes, a pinch of red pepper flakes added while cooking the tomato mixture adds a nice subtle heat that balances the flavors.