Golden, juicy chicken cutlets are pan-fried to crispy perfection and topped with warm blistered tomatoes, ribbons of fresh basil, creamy burrata, and a tangy balsamic drizzle.
This elegant dish is vibrant, summery, and weeknight-dinner worthy!
Why You’ll Love This Recipe
Crispy on the outside, juicy inside—classic chicken cutlets done right.
Fresh, seasonal toppings with sweet tomatoes and aromatic basil.
Burrata adds richness that melts beautifully into each bite.
Perfect balance of acidity, creaminess, and crunch.
Looks gourmet but totally doable for home cooks.
Ingredient Highlights
Chicken breasts – Pounded thin for even frying and juicy texture.
Eggs, flour, and Italian panko – Classic breading trio for ultra-crispy cutlets.
Cherry tomatoes – Bursting with flavor when blistered in olive oil.
Fresh basil – Chiffonade-cut for bright herbal notes.
Garlic & kosher salt – Build flavor into the tomato base.
Dry white wine – Deglazes the skillet and adds acidity.
Lemon juice & zest – Brings freshness and brightness.
Burrata – Creamy and decadent, scattered over the top.
Balsamic glaze – Sweet and tangy finishing drizzle.
Pro Tips Before You Start
Pound chicken evenly to ensure perfect frying and avoid dry spots.
Don’t skip the paper towel step—it keeps the crust from getting soggy.
Blister tomatoes without stirring for deeper caramelization.
Deglaze with wine to lift up the tasty browned bits in the pan.
Top only before serving to keep the cutlets crisp.
How to Make Crispy Chicken Cutlets with Blistered Tomatoes & Burrata
Step 1: Prep the Chicken
Pound chicken breasts thin under plastic wrap. Season with salt and pepper.
Coat in flour, then egg, then panko—pressing firmly to adhere.
Step 2: Fry the Cutlets
Heat oil in a skillet to 325°F.
Fry each cutlet for 2–3 minutes per side until golden.
Drain on paper towels. Repeat as needed.
Step 3: Blister the Tomatoes
In a clean skillet, sauté cherry tomatoes in olive oil until blistered.
Add garlic and salt, then deglaze with white wine.
Reduce and transfer to a bowl.
Step 4: Finish the Tomato Mixture
Stir fresh basil and lemon juice into the tomatoes while still warm.
Set aside until ready to serve.
Step 5: Assemble and Serve
Plate the crispy chicken. Spoon the blistered tomato basil mix on top.
Add torn burrata, lemon zest, and a drizzle of balsamic glaze.
Serve immediately.
What to Serve It With
Garlic mashed potatoes or creamy polenta
Light arugula salad with lemon vinaigrette
Buttered pasta or orzo with herbs
Roasted asparagus or green beans
A glass of crisp Pinot Grigio or sparkling water with lemon
Variations / Substitutions
Use mozzarella pearls or ricotta if burrata isn’t available.
Try heirloom tomatoes for color and sweetness.
Use gluten-free breadcrumbs for a GF-friendly version.
Swap white wine for chicken broth if needed.
Add red pepper flakes for a spicy kick.
Storage & Leftovers
Chicken cutlets – Store separately in an airtight container in the fridge for up to 3 days.
Blistered tomatoes – Refrigerate for up to 4 days in a sealed container.
Reheat tip – Re-crisp chicken in the oven or air fryer; warm tomatoes separately and top just before serving.
Avoid assembling in advance to keep the cutlets from getting soggy.
FAQs
Can I bake instead of fry the cutlets?
Yes—bake at 425°F for 18–20 minutes, flipping halfway, until golden.
Is burrata the same as mozzarella?
Burrata is creamier inside and richer—use mozzarella if needed, but the texture will differ.
What’s the best wine for this dish?
A dry white like Sauvignon Blanc or Pinot Grigio complements the acidity and basil beautifully.
Can I make this gluten-free?
Yes—use gluten-free flour and breadcrumbs for dredging.
Can I prep the components ahead?
Yes—fry the cutlets and make the tomato mixture ahead, then assemble when serving.
What does chiffonade basil mean?
It’s a slicing method that creates thin ribbons—stack leaves, roll them up, and slice.
Is this dish good for leftovers?
Yes, but reassemble fresh to preserve texture.
Final Thoughts
This crispy chicken cutlet recipe is bursting with summer flavors and perfect for a dinner that feels fancy but comes together easily.
The combination of creamy burrata, sweet tomatoes, and crunchy golden chicken is everything I want on my plate—simple, stunning, and utterly satisfying.
Crispy Chicken Cutlets with Tomato Basil Topping & Burrata
Ingredients
For the Chicken:
- 4 chicken breasts pounded thin
- 3 eggs whisked
- 1/2 cup all-purpose flour
- 1 1/2 cups Italian panko breadcrumbs
- Oil to shallow fry
For the Tomato Topping:
- 2 cups cherry tomatoes
- 1 1/2 cups fresh basil leaves chiffonade cut
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1/2 tsp kosher salt
- 1/4 cup dry white wine
- 1 tsp lemon juice + 1 tsp lemon zest
For Garnish:
- 1 burrata torn into pieces
- 2 tbsp balsamic glaze
Instructions
- Pound chicken breasts thin under plastic.
- Season with kosher salt and pepper.
- Dredge in flour, then egg, then breadcrumbs, pressing to coat.
- Heat 1/2 inch of oil in a skillet to 325°F.
- Fry cutlets 2–3 minutes per side until golden.
- Drain on paper towels. Repeat as needed.
- See full steps with tips & photos → https://mischacrossing.com/crispy-chicken-cutlets/
Notes
- Burrata can be replaced with mozzarella for a more budget-friendly option.
- If avoiding alcohol, substitute the white wine with a splash of chicken broth and extra lemon juice.
- Serve extra tomato topping on toasted sourdough or alongside roasted vegetables.
