Crispy Chicken Cutlets with Tomato Basil Topping & Burrata
These Crispy Chicken Cutlets are golden and crunchy on the outside, juicy on the inside, and topped with blistered tomatoes, fresh basil, creamy burrata, and a drizzle of balsamic glaze. It's an elegant yet easy weeknight meal that bursts with bold flavor in every bite—perfect for summer dinners or entertaining guests!
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.