Description
Elevate your weeknight dinner with this crispy breaded chicken, topped with creamy burrata, fresh cherry tomatoes, and aromatic basil. This restaurant-quality dish features thin, golden-brown chicken cutlets finished with a tangy balsamic glaze. It is the perfect balance of crunchy, savory, and fresh flavors, ensuring a satisfying meal that comes together quickly in your own home kitchen.
Ingredients
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups Italian panko breadcrumbs
1/2 cup vegetable oil for shallow frying
2 balls of fresh burrata cheese
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
3 tablespoons balsamic glaze
Salt and black pepper to taste
Instructions
Pound the chicken breasts between parchment paper to an even 1/2-inch thickness and season with salt and pepper.
Set up a dredging station with three shallow bowls: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
Coat each chicken cutlet in flour, shake off excess, dip into the egg, then press firmly into the panko breadcrumbs until evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat until hot but not smoking.
Fry the chicken for 3-4 minutes per side until golden brown and cooked through.
Remove the chicken and top each piece immediately with fresh burrata cheese.
Scatter the cherry tomatoes and basil over the cheese.
Drizzle with balsamic glaze before serving.
Notes
Ensure oil is at the right temperature for the perfect crust. For a dairy-free version, use a high-quality cashew-based mozzarella alternative instead of burrata. Store leftover chicken in an airtight container for up to 2 days, though it is best enjoyed immediately for maximum crispness.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Shallow Frying
- Cuisine: Italian-American